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En la veteranoía de los casos, la harina de fuerza y la harina de pan son lo mismo, por lo que muchos panaderos, recetas y fabricantes utilizan los nombres indistintamente.Tiene la particularidad de absorber muy poca agua, lo que dificulta su amasado y determina el tipo de pan que se puede preparar, llamado con el mismo nombre.¿Qué es la harina