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Saturday, April 30, 2011

Flour types


There are a variety of flours available on the market.

Often,we do get a headache over which flour is best for our recipes

They are generally classified according to protein content, into high-gluten,medium-gluten and low-gluten.
Below is a table showing comparisons of the protein level and texture indifferent types of flour










































Type of flour

Protein content

Texture

Idea for
Bread Flour

10-12%

hard

Bread,Pizza
Self-raising

9.5-11.5%

hard

Deep-frying
All-purpose/Plain Flour

9-11%

intermediate

General baking,yu tiao,roti-prata
Cake Flour

8.5-10

soft

Pound Cake,Sponge Cake
Superlite Flour



Soft,light

Steamed buns
Top Flour



Smooth,fine

Chiffon,Swiss roll

posted by Edwin Chew @ 5:31 AM Comments: 0

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