Types of Flour
Types of Flour
White flour is milled from wheat after the bran (outer covering) and germ (embryo of a new wheat plant) have been removed.
There are four kinds of white wheat flour we need to know about:
Bread Flour
· Also known as strong flour, or hard flour
· Used for breads, rolls, or any product that requires high gluten
Cake Flour
· Weak flour that is lower in gluten made from soft wheat
· It is soft and delicate and used for cakes and other delicate baked goods Pastry Flour
· This flower is lower in gluten than bread flour but higher in gluten than
cake flour.
· Used for cookies, pie crusts, biscuits, muffins.
All Purpose Flour
This flour is processed to be weaker than bread flour, but can also be used for pastries. While all purpose flour may be used in the home kitchen and in small restaurants where desserts are made, most bakeries and bakers would not use such a general type of flour.
Other Important Flours
White flour is milled from wheat after the bran (outer covering) and germ (embryo of a new wheat plant) have been removed.
There are four kinds of white wheat flour we need to know about:
Bread Flour
· Also known as strong flour, or hard flour
· Used for breads, rolls, or any product that requires high gluten
Cake Flour
· Weak flour that is lower in gluten made from soft wheat
· It is soft and delicate and used for cakes and other delicate baked goods Pastry Flour
· This flower is lower in gluten than bread flour but higher in gluten than
cake flour.
· Used for cookies, pie crusts, biscuits, muffins.
All Purpose Flour
This flour is processed to be weaker than bread flour, but can also be used for pastries. While all purpose flour may be used in the home kitchen and in small restaurants where desserts are made, most bakeries and bakers would not use such a general type of flour.
Other Important Flours
Whole Wheat Flour
· To make whole wheat flour, the entire grain kernel is milled. The germ, which is high
· To make whole wheat flour, the entire grain kernel is milled. The germ, which is high
in fat, can cause the flour to go rancid more quickly.
· Most recipes calling for whole wheat products call for some white flour as well, as
products made from only whole wheat can be heavy and dense.
Rye Flour
· Rye flour does not develop gluten, so it must be used in combination with a type of
flour that does.
· Available in light, medium and dark
· The rye grain is closely related to barley and wheat. The entire grain kernel is
milled.
Many people eat rye bread and whole wheat bread as an alternative to white bread. Because the entire grain kernel is milled, these flours are healthier for you as they contain more nutrients.
· Most recipes calling for whole wheat products call for some white flour as well, as
products made from only whole wheat can be heavy and dense.
Rye Flour
· Rye flour does not develop gluten, so it must be used in combination with a type of
flour that does.
· Available in light, medium and dark
· The rye grain is closely related to barley and wheat. The entire grain kernel is
milled.
Many people eat rye bread and whole wheat bread as an alternative to white bread. Because the entire grain kernel is milled, these flours are healthier for you as they contain more nutrients.