Different Kinds Of Flour And Their Uses

Different Kinds Of Flour And Their Uses – How often have you stood in the flour aisle at the supermarket, at a loss to remember which kind you need for pizza dough… or waffles for the weekend? Wheat flour, cake flour or 00 flour?

And let’s be honest, there are certainly more exciting things to do than flip through a stack of flour books. But here’s the good news: you don’t have to! In our guide, you will find an overview of all types and varieties of flour and find out what exactly you can use them for.

Different Kinds Of Flour And Their Uses

Different Kinds Of Flour And Their Uses

From multipurpose flour, wholemeal, to flour with a high gluten content – you have probably already encountered different types of flour and wondered how they differ from each other. In short, how much the grain has been processed—or ground—determines the mineral content of the flour and its classification.

Function Of Flour In Baking, Differences In Varieties Of Flour

For example, the husks and germs of cereal grains are sorted to varying degrees, so that mainly the inner core of the grain is ground. The degree of milling determines the mineral content of the flour—the more the grain is ground, the lower the nutrient content, since most of the minerals are found in the outer layer or bran of the grain. Here’s a quick rule of thumb: Finely ground or ‘soft’ flours have less protein (aka gluten) and are better for light cakes and pastries, coarser ground flours have more gluten and give more elastic doughs, leaving you with the elastic types of dough you need for bread.

Now we know how different types of flour are classified. Let’s see what they are used for.

Often used wheat flour is an excellent source of energy, but unlike other types of flour, it contains less fiber, vitamins and minerals. It is divided into the following types of flour:

Cake or cake flour: These classic baking flours are very finely ground, giving very fine crumbs to baked goods. Since this type of flour is made exclusively from the endosperm (husk, wheat interior), it has a low protein content, around 6-8% for cake flour and 8-10% for pastry flour. The flour has a very fine consistency and is suitable for fine pastries, cakes, tarts, biscuits, biscuit dough, shortcrust pastry, gingerbread, choux pastry, white bread and for thickening sauces.

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All-Purpose Flour: This useful flour is only slightly coarser than cake and cake flour and therefore has slightly more protein at around 10-12%. Its advantage: it absorbs liquids like milk or water much more slowly, so the dough remains more stable during the baking process. All-purpose flour is used, for example, in white bread, pizza, puff pastry, yeast pastries, custard dough, biscuit dough, shortcrust pastry, cookie dough, spaetzle and dumplings.

Bread flour: This flour has about 12-13% protein and is ideal, as the name suggests, for bread! However, its consistency is also rougher and is not suitable for all types of bakery products. However, it is suitable for dark wheat and light mixed bread and for savory pastries.

High gluten flour: This flour is often used to make chewy products like pastries and handmade bread. The protein content is 13-14%

Different Kinds Of Flour And Their Uses

Italian Flour 00: This super fine flour is ‘Italian’ pizza flour, also known as Manitoba flour. Although very soft, its protein content ranges between 8-12%, which is not surprising when you consider those delicious pizza bases. If even the mere mention of pizza whets your appetite, check out our homemade pizza dough video!

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Integral flour: In integral flour, the whole grain is ground, including the endosperm, wheat germ and outer bran, which is why its degree of cold grinding is 100%! This flour offers the highest possible share of valuable minerals and dietary fiber and is often used for rustic wholemeal breads.

Considering the content of mineral and ballast substances, rye flour is the winner. The popular type of flour stands out for its high content of secondary plant materials, to which the grain owes its color and astringent taste.

White rye flour: perfect for baking brown and rye bread. This type of flour is especially popular among bakers, with a grinding ratio of 69 – 72%, because bread with this flour develops a generous taste and a nice, light crust.

Medium rye flour: With a grinding degree of 75 – 78%, this rye flour has an even stronger flavor and is naturally darker than white rye flour. It is especially suitable for strong rye breads and mixed breads.

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Rye flour: This flour has a milling degree of 79-83% and is often used for rye bread and together with wheat flour for mixed bread. Like whole rye flour, this type of flour has a low glycemic index, which means that blood sugar levels rise more slowly.

Did you know: Spelled is closely related to wheat and can be substituted for wheat flour. It has a slightly nutty taste and a relatively high content of minerals and fiber. However, since spelled contains even more gluten than wheat, people suffering from celiac disease or gluten intolerance should avoid spelled flour.

White spelled flour: with a grinding ratio of up to 75%, this spelled flour is ideal for cakes, biscuits, sponge cake, shortcrust pastry, baking dough, puff pastry, pancakes, yeast pastries, gingerbread, biscuits and white bread.

Different Kinds Of Flour And Their Uses

When it comes to flour, you may have already come across the terms fine, medium and coarse. They basically don’t describe anything other than how fine the flour is.. Fine flour, for example, refers to fine flour for cakes or cookies, while medium grain flours are more coarsely ground and have a higher swelling capacity, making them ideal for making pasta or spaetzle alone at home. Coarse-grained flour is characterized by even coarser flour particles, which slowly and evenly absorb liquid, ideal for making elastic doughs such as bread.

Types Of Flour For Baking

Almost all grains contain gluten—but what if you suffer from gluten intolerance or just want to bake gluten-free more often? In this case, there is a whole range of gluten-free flours that are an excellent alternative to conventional ground grains. Here is a small selection:

Buckwheat flour: This fairly dark flour scores highly for its nutty flavor and relatively high protein content. Buckwheat flour is great for hearty cakes, bread, but also for cakes and waffles.

Almond flour: a very aromatic alternative to flour, not to be confused with ground almonds – for almond flour, the nuts are also ground, but then softened. Almond flour can be used, for example, to bake sweet pastries, cakes, cookies and muffins, but it is also excellent as breadcrumbs for meat and fish dishes.

Coconut flour: Cleaned, dried and ground coconut meat is rich in protein and fiber, but it cannot replace wheat flour and the like. one to one when baking. The following applies: one quarter of the regular flour can be replaced with coconut flour. Coconut flour is also great for thickening soups, sauces and desserts.

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Corn flour: Due to its low protein content, corn flour is suitable for baking bread only if it is mixed with, for example, wheat flour. It is used to thicken soups and sauces and to make nachos, tortillas and corn waffles.

Chickpea flour: Chickpea flour is also a very good source of plant-based protein for vegetarians and vegans. It can be used in many different ways, but is especially suitable for pancakes or homemade falafel.

Rice flour: a wonderful alternative that you can use for both sweet and savory pastries. Try rice flour in cakes, cookies and muffins or for traditional Indian dosa!

Different Kinds Of Flour And Their Uses

Cassava Flour: Also known as tapioca flour, this flour is obtained from cassava root. It is very versatile as it is almost tasteless and can be mixed with a little water to make an excellent binding agent.

My Highly Curated Baking Tools

In American recipes, ingredients are usually expressed in cups, while in European countries, grams are more common. If you need to convert units for one of your next baking experiments, this overview will help you measure flour correctly.

The question of all questions: How long can flour be stored? Contrary to many assumptions, flour can spoil very well, depending on the fat content of the flour.

Finely ground flours, such as cake or cake flour or white rye flour, last longer and can be stored for a very long time in a cool, dry place. On the other hand, coarser ground flour, such as wholemeal flour, can go rancid after only 4 to 6 weeks.

It is best to store flour in a light, airtight container and protect it from extreme heat or cold, a room temperature of 16°C to 20°C is ideal.

Different Flour Types And Uses

Which flour do you most often use for baking cakes, bread or pizza? Do you have a favorite recipe that you would like to share with us? Then tell us in a comment or upload your recipe to our app to share with the community.

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Different Kinds Of Flour And Their Uses

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