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

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Flour  


tavira07
Posts: 59
(@tavira07)
Trusted Member
Joined: 13 years ago

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

4 Replies
BobandJules
Posts: 16
(@bobandjules)
Active Member
Joined: 1 year ago

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

Reply
PETERFC
Posts: 2575
(@peterfc)
Famed Member
Joined: 13 years ago

Hi

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

Peter

Reply
alan
Posts: 1612
 alan
(@alan)
Noble Member
Joined: 14 years ago

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

Reply
nogard
Posts: 208
(@nogard)
Estimable Member
Joined: 8 years ago

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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