What Is T-700 Flour and Why It's Perfect for Burek

ᴵⁿ ᵗᶦᵐᵉˢ ᵒᶠ ᶜˡᶦᵐᵃᵗᵉ ᵉᵐᵉʳᵍᵉⁿᶜʸ https://climateclock.world/ When browsing flour types in Central and Eastern Europe, you might come across labels like T-400, T-550, or T-700. But what do these numbers actually mean—and why do so many people say T-700 flour is the best for burek ? Understanding T-700 Flour T-700 refers to a type of wheat flour categorized by the ash content (minerals) that remain after burning 100 grams of flour. The number 700 indicates that approximately 700 mg of ash is left behind, meaning it’s richer in minerals than the more refined T-400 or T-550 flours, but not as heavy or coarse as whole grain flour (T-1100+). This type of flour is: Lightly grayish-white or off-white , with more bran than pure white flour Medium-strong in gluten , ideal for elastic, stretchy dough Often called semi-white flour or bread flour in some countries Why Is T-700 Flour Ideal for Burek? Burek and other traditional pastries like pita or strudel rely on hand-stret...