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Types of Flours

Types of Flours. By- Mrs. Dhara Gote (Bakery). Introduction. Wheat flour is the most important ingredient in bakery products. There are mainly soft and hard wheat with a high starch content or high gluten content. But it depends where it comes from.

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Types of Flours

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  1. Types of Flours By- Mrs. Dhara Gote (Bakery) COMPILED BY: CHEF DHARA GOTE

  2. Introduction • Wheat flour is the most important ingredient in bakery products. • There are mainly soft and hard wheat with a high starch content or high gluten content. • But it depends where it comes from. • Lets have a look at types of flours……..! COMPILED BY: CHEF DHARA GOTE

  3. Bread flour • Typically contains high proteins than all purpose flour. • Capable of producing breads and rolls of excellent qualities. • Protein levels vary from 10.5% to 12.0%. COMPILED BY: CHEF DHARA GOTE

  4. All purpose flour • A combination of hard wheat and soft wheat • This flour contains a protein level between 9.0% to 11.0%. • This is useful for home bakers. COMPILED BY: CHEF DHARA GOTE

  5. High gluten flour • This flour is used for dough needing extra strength and elasticity. • Comes from hard winter or spring wheat. • Gluten content is 12% to 13%. COMPILED BY: CHEF DHARA GOTE

  6. Whole wheat flour • Milled from the whole grain, contains all of the bran and germs. • Used for breads, rolls and some pastries. • Proteins levels 11.5% to 14.0%. COMPILED BY: CHEF DHARA GOTE

  7. Self rising flours • This is typically all purpose flour blended with baking soda and salt. • Used for scratch biscuits, pancakes and cookies. • Protein level is 9.5% to 11.5%. COMPILED BY: CHEF DHARA GOTE

  8. Cake / Pastry flour • Usually bleach and soft texture and smooth feel. • Has a low protein or gluten content produces cakes and pastries and pies with a tender crumbs. • Protein content is typically 8.5% to 10% COMPILED BY: CHEF DHARA GOTE

  9. Thank you…. !!! COMPILED BY: CHEF DHARA GOTE

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