Flour. A substance that has been present since ancient times. For millennia, flour has served humanity in the form of food, specifically bread. It is because of this usually white, powdery substance that our ancestors had staple food. It helped humans in times of famine, filling the bellies of the needy and has been made into delicious desserts since the time of pharaohs and kings. Until now, we still use it, and our ways of preparing it have definitely evolved and grown. In this piece, we’ll be talking about flour, specifically 4 major types of flour.
But before we get to that, let us first discuss and define it. Flour is a granulated and milled substance that has varying hues (but is mostly known for being white) that came from ground grain plants such as rice and wheat. It is used for a menagerie of things but most importantly, its role is for baking bread. There are tons of flour types, from self-rising ones to those made specifically for cake, and from ones made for cookies to those made for pizzas.
Some have ludicrous gluten content or protein, while some are completely absent of it. Out of all of these varieties, there exists 4 general types of these flours, and here they are.
1 – ALL-PURPOSE FLOUR
As the same suggests, it is flour for general purposes. It has medium granules, just right, and is a mix of soft (less protein) and hard (more protein) flour for a decent elasticity but not too much. It is used for a lot of diverse delicacies, like muffins, cookies, scones and crepes. All-purpose flour does not work perfectly for everything, but it is probably the flour to use with the least risk and your baked goods will still come out beautifully and satisfactorily.
2 – BREAD FLOUR
Bread flour is ground flour made from hard flour, meaning it has more protein compared to other flours. Obviously, It is usually made for rising bread. Commonly, bread flour is also used for pizza doughs, loaves and breads that need elasticity or stretchiness. Take note that it is only good for this kind of bread, as you would not want certain goods like pie crusts and cakes to be rubbery.
3 – CAKE FLOUR
It’s in the name, flour made for cakes. Cake flour is very similar to pastry flour; the only difference is that it has a tad bit lower protein content than the latter. Fine, soft and fluffy cupcakes, quick breads and cakes are produced. The color is oftentimes pale because of bleaching. Nonetheless, there is unbleached cake flour too.
4 – PASTRY FLOUR
Very similar to cake flour, pastry flour is a very fine flour that is milled from soft wheat. It also has very low gluten content compared to other flours. It is used for softer baked goods like pie crusts. Their bread’s consistency is characterized by being tender.
BAKING FLOURS
There you have them, 4 valuable types of baking flours and their basic and beneficial functions. Hoping you have learned lots of worthwhile information about baking ingredients. Keep these in mind for all of your future baking needs. Enjoy your cooking, baking, eating and sharing!
ABOUT THE AUTHOR:
Nicole Ann Pore is a writer, an events host and a voice over artist. Quality and well-researched writing is her worthwhile avenue to enlighten and delight others about things that matter. She is a daytime writer for Mauri Baking Supplies Australia, a chief supplier of bakery ingredient solutions all over New Zealand and Australia. Nicole graduated Cum Laude from De La Salle University Manila, Philippines with a Bachelor?s Degree in Communication Arts.
