Graham Flour Cake Flour Bromated Flour Pastry Flour Bleached Flour

1. Treated with agents to whiten it and increase gluten producing potential Endosperm is finely ground & bran and germ are coarsely ground Slightly higher gluten content than cake flour, used for fine, light textured products Finely milled from soft wheat, low gluten content Has a maturing agent to help develop gluten Graham Flour Cake Flour Bromated Flour Pastry Flour Bleached Flour

2. White or whole grain flour mixed with a chemical leavening agent Made from the endosperm only Useful for most household baking needs Made from the endosperm and germ only Made from Durum wheat & has highest protein content, is important for making noodles Includes the bran, endosperm and germ White Flour Whole Grain Flour Germ Flour All-puprose Flour Self-rising Flour Semolina Flour

3. Medium-protein planted in dry, temperate areas. Bread & Brewing Planted in the spring, grows during summer, matures in early fall Planted in the fall, establishes over winter, grows rapidly in spring Very hard, translucent, light-colored grain, makes semolina flour Very low-protein, grown in temperate, moist areas. Pie crusts and pastry Spring Wheat Winter Wheat Hard White Wheat Soft White Wheat Durum Wheat

4. Low-protein wheat used for cakes, pie crusts, biscuits, muffins. Makes cake, pastry, and some self-rising flours. Brownish, mellow high-protein wheat used for bread and hard baked goods. Sometimes added to other flours to increase protein in pastry flour or pie crusts. Some brands of unbleached all-purpose flours are made from it. Brownish, high protein wheat used for bread and hard baked goods. Bread flour and high gluten flours are commonly made from it. Hard Red Spring Wheat Hard Red Winter Wheat Soft Red Winter