Flours of the worldAsh · Grind · Protein
What can I use in place of tipo 00 granito in the United Kingdom?
The recipe asks for Italy's tipo 00 granito. On a shelf in the United Kingdom the closest designation is plain / soft flour — limited as a substitute. Below: the figures side by side, what changes in the bake, and the standards both come from.
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Find the flour to buy
Say where the recipe is from and what it calls for, then where you shop. You get the designation to buy, the figures side by side, and what might change in your bake.
Recipe from
Italy
The recipe calls for
tipo 00 granitoCommon wheat
Ash / mineral contentA roller mill not only cracks the grain, but also sorts the fragments and re-combines and re-grinds the separated fractions. This allows to control the amount of the outer layers vs inner parts of the grain that end up in the flour. Because the core of a grain is almost entirely made of starch, and the outer shell has almost all the minerals, this choice determines the mineral content of the finished product. This property of the flour is also called 'extraction': lower extraction means less of the outer shell is in the finished product.0.30–0.55 %maximum fixed by the standardProteinProtein (both total mass and quality) are determined by the grain variety, the soil and the amount of nitrogen fertiliser. The mill cannot change this, but will blend different lots for product consistency. Protein content is mostly watched in wheat varieties, because of its relevance in bread making.9.0–13.5 %minimum fixed by the standardGrind / particle sizeWhen sorting the grain fragments, the mill can also control the particle size of the product. Note that this is different from extraction: Flour of the same extraction grade (i. e., with the same mineral content) can have different particle size.mediumfixed by the standard
Shopping in
United Kingdom
Buy type
1/5
plain / soft flourCommon wheat
Limited as a substituteAsh / mineral contentA roller mill not only cracks the grain, but also sorts the fragments and re-combines and re-grinds the separated fractions. This allows to control the amount of the outer layers vs inner parts of the grain that end up in the flour. Because the core of a grain is almost entirely made of starch, and the outer shell has almost all the minerals, this choice determines the mineral content of the finished product. This property of the flour is also called 'extraction': lower extraction means less of the outer shell is in the finished product.0.40–0.55 %typical market range, not regulatedProteinProtein (both total mass and quality) are determined by the grain variety, the soil and the amount of nitrogen fertiliser. The mill cannot change this, but will blend different lots for product consistency. Protein content is mostly watched in wheat varieties, because of its relevance in bread making.8.0–10.0 %typical market range, not regulatedGrind / particle sizeWhen sorting the grain fragments, the mill can also control the particle size of the product. Note that this is different from extraction: Flour of the same extraction grade (i. e., with the same mineral content) can have different particle size.finetypical market range, not regulated
tipo 00 granito→plain / soft flour
Limited as a substitute
Ash / mineral contentA roller mill not only cracks the grain, but also sorts the fragments and re-combines and re-grinds the separated fractions. This allows to control the amount of the outer layers vs inner parts of the grain that end up in the flour. Because the core of a grain is almost entirely made of starch, and the outer shell has almost all the minerals, this choice determines the mineral content of the finished product. This property of the flour is also called 'extraction': lower extraction means less of the outer shell is in the finished product.
about the same
0.30–0.55→0.40–0.55 %
maximum fixed by the standard→typical market range, not regulated
ProteinProtein (both total mass and quality) are determined by the grain variety, the soil and the amount of nitrogen fertiliser. The mill cannot change this, but will blend different lots for product consistency. Protein content is mostly watched in wheat varieties, because of its relevance in bread making.
−2.3 %
9.0–13.5→8.0–10.0 %
minimum fixed by the standard→typical market range, not regulated
Grind / particle sizeWhen sorting the grain fragments, the mill can also control the particle size of the product. Note that this is different from extraction: Flour of the same extraction grade (i. e., with the same mineral content) can have different particle size.
fine
medium→fine
fixed by the standard→typical market range, not regulated
Where the figures come from
Ash / mineral content
0.30–0.55→0.40–0.55 %
maximum fixed by the standard→typical market range, not regulated
Protein
9.0–13.5→8.0–10.0 %
minimum fixed by the standard→typical market range, not regulated
Grind / particle size
medium→fine
fixed by the standard→typical market range, not regulated
What you might have to change
- Much weaker, about 2.3 pp less protein. Reduce water by 4–6 %, mix briefly, shorten the proof, expect a flatter and more tender result. Not a base for long-fermented bread.
- More finely ground, faster hydration. Add the water in stages and expect shorter mixing times.
- United Kingdom: protein itself is not regulated, so two bags of the same designation can vary significantly. Read the nutrition panel for the actual number.
Practical implications of these numbers
Higher ash content More water absorbed, faster fermentation, more flavour. The bran particles can impair the gluten network. Mix gentler, ferment shorter.
Protein up More water needed, longer mixing, better gas retention and oven spring, chewier crumb. Wrong for sponge and shortcrust.
Grind coarser Slower hydration. The dough firms up over the first twenty minutes after mixing, as the water is absorbed.
Practical implications of these numbers
Higher ash content More water absorbed, faster fermentation, more flavour. The bran particles can impair the gluten network. Mix gentler, ferment shorter.
Protein up More water needed, longer mixing, better gas retention and oven spring, chewier crumb. Wrong for sponge and shortcrust.
Grind coarser Slower hydration. The dough firms up over the first twenty minutes after mixing, as the water is absorbed.
Other options
- strong white bread flour Limited as a substitute Ash / mineral content 0.50–0.65 % Protein 11.5–13.5 % Grind / particle size fine
- brown flour (~85 %) Limited as a substitute Ash / mineral content 0.90–1.30 % Protein 12.0–14.0 % Grind / particle size fine
- wholemeal flour Limited as a substitute Ash / mineral content 1.40–1.80 % Protein 12.0–14.0 % Grind / particle size medium
The standards behind these figures
-
IT
Italy
- D.P.R. 187/2001, art. 1 — grano tenero Ash maxima 0.55 / 0.65 / 0.80 / 0.95 for tipo 00 / 0 / 1 / 2 with minimum protein 9.00 / 11.00 / 12.00 / 12.00, and farina integrale at 1.30–1.70. Tipo 00 may also be sold granular, as granito.
- D.P.R. 187/2001, art. 2 — grano duro Semola max 0.90 % ash and protein at least 10.50; semolato 0.90–1.35 and 11.50; semola integrale 1.40–1.80 and 11.50; farina di grano duro 1.36–1.70 and 11.50.
-
UK
United Kingdom
- Bread and Flour Regulations 1998, Schedule 1 Fortification only — calcium carbonate 235–390 mg/100 g, iron at least 1.65, thiamin 0.24, nicotinic acid 1.60. No grades, type numbers, ash, protein or granulation are defined anywhere, so every UK band here is market practice.