Donut flour set

This combination is your universal "golden ticket" to any fried treat that needs to be airy, light, and taste truly authentic:

• Curd doughnuts: Incredibly tender treats that won’t crack while frying and smell exactly the way they’re supposed to
• Mini doughnuts for weddings and celebrations: Made from a dough that’s a dream to shape, holds its petite size perfectly, and looks stunning on any serving platter
• Traditional "šišky" and oblong doughnuts: Ideal for all fried specialties that require an airy interior and a delicate crunch on the surface
• Traditional fried yeast buns (vdolky): These will stay beautifully fluffy after frying, avoiding that dreaded "tough and oil-soaked" texture

To ensure your frying with this set is truly successful and your doughnuts are exactly like the ones from authentic bakeries, I have a few proven tricks for you:

• The ideal ratio for lightness: To achieve the best structure, mix the flours in a ratio of 2 parts Pasta Fresca to 1 part Semola Rimacinata. This creates the perfect balance—Pasta Fresca takes care of the fluffiness, while Semola ensures the doughnuts hold their shape and don't soak up excess fat.
• Ingredient temperature is key: Whether you're making curd or yeast dough, all ingredients (including flour and eggs) must be at room temperature. If you use cold curd or eggs straight from the fridge, the dough will "seize," making it harder to work with, and the doughnuts won't be as airy.
• Semola as a shield against oil: The secret to non-greasy doughnuts lies in the Semola Rimacinata. This fine semolina creates a subtle "filter" on the surface of the doughnuts that prevents oil from soaking into the crumb. The result is a dry, fluffy interior and a beautifully golden, crunchy exterior.
• Testing the correct oil temperature: Never put doughnuts into lukewarm oil. You can check for the right temperature with a simple trick: dip the end of a wooden spoon into the oil. If small bubbles start forming around it immediately, it's time to start frying. This ensures the doughnuts "pop up" instantly and stay light.

To ensure your baking isn’t a game of chance, we need to distinguish between two laboratory values in Italian flours: the Milling Grade and the Flour Strength.

Milling Grade (Tipo 00, 0, 1, 2, Integrale)

This figure tells us how much of the bran has been “cleaned” from the grain. It is measured as the mineral content (ash):

• Tipo 00: The purest flour from the core of the grain. Minimum minerals, maximum fineness, and snow-white color
• Tipo 0: Contains slight traces of bran, giving it more character and often better water absorption
• Tipo 1 and 2: “High-extraction” flours with higher mineral and fiber content for a rustic flavor
• L’Integrale: Whole grain version, where everything is ground – germ, bran, and core

Flour Strength (W)

This is the engine of your dough. It tells us how much gluten the flour has and how much “load” it can handle:

• Weak flour (W 90–180): Shortcrust pastry, linzer, wafers. We don’t want the dough to be elastic
• Medium-strength flour (W 180–280): Standard bread, pizza, focaccia. Can handle rising times in the order of hours
• Strong flour (W over 300): Long fermentation (24–48 h) and doughs rich in fat and sugar (sweet breads like vánočka or brioche)