The choice of the appropriate type of flour is one of the basic secrets of the success of any pastries or bakery. Every type of flour contains a varying percentage of protein and gluten, which directly affects the texture of the dough and the method of fermentation.
A protein -rich flour, like baking flour, gives the dough a flexible and coherent body, while low -protein flour, such as cake flour, helps in obtaining light and fragile bakers, so knowing the difference between the types of flour and choosing the most appropriate for your prescription is what guarantees you to prepare perfect bakery.
Learn the best flour and its uses
To learn about the best types and multiple uses, follow the following lines:
Wheat flour
Multi -use wheat flour is one of the most common species as it contains a medium protein rate ranging between 9 % and 12 %, which makes it suitable for many recipes such as cakes, pancakes and soft bread, and it can be used alone or mixed with other types to obtain a specific body as needed.
Baking flour
Bread flour contains a high percentage of protein ranging from 12 % and 14 %, which helps in forming more gluten and gives the dough a coherent and rubber consistency, which makes it ideal for preparing the bread of all kinds, pizza and pastries that need a strong texture to bear fermentation
Cake flour and pastry
Cake flour contains a low protein percentage between 6 % and 8 %, which makes it ideal for cake, muffin and biscuits, because it gives a light and brittle body, and its softness helps in obtaining a soft and homogeneous cake that can be used with starch for better results in some recipes.
Whole grain flour
Full grain flour contains a high percentage of fiber and nutrients, which is ideal for preparing whole bread and healthy biscuit, but because it contains a bran, it absorbs a greater amount of fluids, and needs longer time for fermentation, so it is preferable to mix it with a multi -use minute to obtain an ideal balance between textures and flavor.
Almond flour and coconut
Almond flour and coconut flour are great alternatives to those looking for gluten -free bakers. The almond flour gives a soft consistency and a delicious flavor of baked goods while coconut flour absorbs a larger amount of fluids, so the recipes must be modified when used to obtain the ideal strength.
