How do you identify strong and soft flours?

Strong flours, typically high in protein (around 12-14%), are identified by their ability to create a strong gluten structure, making them ideal for bread and Pizza dough. Soft flours, with lower protein content (around 8-10%), are best for delicate baked goods like cakes and pastries due to their finer texture. To differentiate, check the packaging for protein content and intended use, as these indicators will guide you in selecting the right flour for your baking needs.