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)

COMPILED BY: CHEF DHARA GOTE

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……..!

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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%.

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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.

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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%.

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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%.

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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%.

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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

Thank you…. !!!