compiled by: chef dhara gote types of flours by- mrs. dhara gote (bakery)
TRANSCRIPT
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……..!
COMPILED BY: CHEF DHARA GOTE
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…. !!!