Flour – Cooking, Food, Wine & Eating Out – Expats Portugal Community Forum
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Flour  

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(@tavira07)
Trusted Member VIP Member
Joined: 13 years ago
Posts: 59
30/04/2015 5:57 pm  

On my last trip to Tavira I bought some 'homemade savoury quiche' at a local charity stall and it was lovely. Would like to have a go at making myself but just wonder the correct name of flour I need to be looking for. Can anyone advise please?

Thanks.
J


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(@bobandjules)
Active Member VIP Member
Joined: 2 years ago
Posts: 16
25/09/2018 5:31 pm  

Try tippo 55 it's seams the equivalent to plain flour I made yorkshires puds and thay came up a treat happy quiche making, Jules


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(@peterfc)
Famed Member VIP Member
Joined: 13 years ago
Posts: 2656
25/09/2018 8:51 pm  

Hi

Farinha de Trigo
Tipo 65
Sem Fermento
Also makes great bread at Continente 5kilo about 2€

Peter


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 alan
(@alan)
Noble Member VIP Member
Joined: 14 years ago
Posts: 1646
25/09/2018 9:07 pm  

https://www.weekendbakery.com/posts/und ... our-types/ explains the various flour types used in Europe, UK and the USA. Very confusing 😉


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(@nogard)
Estimable Member VIP Member
Joined: 8 years ago
Posts: 208
26/09/2018 9:58 pm  

Tippo 55 is the UK's equivalent to Plain [soft] flour.
Tippo 65 is the UK,s equivalent to Strong [hard] flour.
One uses soft flour for Quiche, flans, pies, pizza etc. and strong for bread.
Soft flour is grown in warm climates and Strong in cold climates.


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