compiled by: chef dhara gote types of flours by- mrs. dhara gote (bakery)

COMPILED BY: CHEF DHARA GOTE

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.

Lets have a look at types of flours……..!


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%.


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.


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%.


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%.


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%.


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%


Thank you…. !!!

compiled by: chef dhara gote types of flours by- mrs. dhara gote (bakery)

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