What does 2C flour mean?

2C flour refers to a type of flour that is made from a blend of hard and soft wheat. It is a common type of flour used in the United Kingdom and other parts of Europe, and is also sometimes referred to as "strong" flour.

The "2C" in 2C flour stands for "Continental Choice", which refers to the fact that it was originally developed in Europe for use in breads, pastries, and other baked goods. It is a versatile flour that can be used in a wide variety of recipes, and is known for its high protein content, which gives it a strong, elastic texture.

Here are some characteristics and uses of 2C flour:

- Protein content: 2C flour typically has a protein content of around 12-14%, which is higher than all-purpose flour. This higher protein content gives it a strong gluten network, which is important for breads and other baked goods that require elasticity and structure.

- Texture: 2C flour produces a chewier, more elastic texture in baked goods compared to all-purpose flour. This makes it ideal for breads, pizza dough, and other yeast-based products that require a strong, chewy texture.

- Flavor: 2C flour has a slightly sweet, nutty flavor that can enhance the flavor of baked goods.

- Uses: 2C flour is commonly used in a wide variety of baked goods, including breads, rolls, pizza dough, pastries, and cakes. It can also be used in pasta, pie crusts, and other dough-based recipes.

Overall, 2C flour is a versatile and widely used flour that is known for its high protein content, strong texture, and slightly sweet flavor. It is a popular choice for a variety of baked goods, particularly those that require a strong gluten structure and a chewy texture.