W (baking strength)
An index that measures a flour's strength: its ability to withstand mixing and hold gas during fermentation.
The W is measured on the Chopin Alveograph: a bubble of dough is inflated until it bursts and the instrument calculates the deformation work. The higher the W, the stronger the flour (rich in quality gluten). Common benchmarks in Morocco: W 90–130 = weak flour (biscuit-making, shortcrust pastry), W 160–220 = everyday bread-making, W 250–350 = special breads, viennoiserie, frozen dough. A flour too weak for the intended use gives a flat loaf with little tolerance; you correct it through formulation (gluten, enzymes, mild oxidants) rather than switching wheat.
Have your flour analysed
Our laboratory measures the W, the P/L and the Falling Number of your flour and proposes a correction, with comparative trial baking.