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The difference between strong and very strong whole wheat flour lies primarily in the protein content. Strong whole wheat flour typically contains around 12-14% protein, while very strong whole wheat flour has a higher protein content, often above 14%. This higher protein content in very strong flour contributes to better gluten development, which is essential for achieving a good rise and structure in bread, making it more suitable for recipes that require a sturdy loaf. For bread-making machines, using very strong flour can result in a chewier texture and improved volume in the final product.

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9mo ago

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