FlourFlour

Product Identification

• The type of flour used will ultimately affect the finished product.

• Flour contains protein and when it comes in contact with water and heat it produces gluten, which gives elasticity and strength to baked goods.

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Basic Information

Composition of Flour

• Starch 68 -76%

• Protein 6- 18%

• Moisture 11- 14%

• Gums

• Fats

• Ash

• Pigments (caroteniods)

• All-purpose flour has a 10-12% protein content, and is made from a blend of hard and soft wheat flours.

• Good for making cakes, cookies, breads, and pastries.

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Kinds of Flour

• Cake flour has a 6-8% protein content and is made from soft wheat flour.

• Good for making cakes (especially white cakes and biscuits) and cookies where a tender and delicate texture is desired.

• To substitute cake flour for all-purpose flour use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour.

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Kinds of Flour

• Pastry flour is similar to cake flour, although it has not been chlorinated, with an 8-10% protein content and is made from soft wheat flour.

• It is soft and ivory in color.

• To make two cups of pastry flour, combine 1 1/3 cups (185 grams) all-purpose flour with 2/3 cup (90 grams) cake flour. Good for making pastry, pies and cookies.

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Kinds of Flour

• Self-Rising flour has 8-9% protein and contains flour plus baking powder and salt.

• If you want to make your own add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt per cup (130 grams) of all-purpose flour.

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Kinds of Flour

• Bread flour has a 12-14% protein content and is made from hard wheat flour.

• The high gluten content causes the bread to rise and gives it shape and structure. Comes in white, whole wheat, organic, bleached and unbleached.

• Good for making breads and some pastries.

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Kinds of Flour

• Self-Rising flour has 8-9% protein and contains flour plus baking powder and salt.

• If you want to make your own add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt per cup (130 grams) of all-purpose flour.

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Kinds of Flour