Types of Flour Descriptions

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Types of Flour Descriptions

ALL PURPOSE FLOUR: A blend of hard & soft wheat flours

BREAD FLOUR: Has a high gluten content. Feels gritty to the touch.

CAKE FLOUR: Made of soft wheat's & has a more crumblier texture

PRESIFTED FLOUR: Completely pulverized. Has a high gluten content.
May toughen cakes

PASTRY FLOUR: A low gluten flour. Used mainly for quick breads

ENRICHED FLOUR: Nutrients added back refining, but only a fraction
replaced

BROWNED FLOUR: A heated all-purpose flour. may add color to your
recipes

SELF-RISING FLOUR: Contains just the right amount of leavening & salt
for baking, may lose potency in storage

WHOLE GRAIN FLOUR: Contains the full brain portion of the wheat and is
high in nutrients. Use slightly more in recipes that all-purpose flours

BRAN FLOUR: Usually mixed with all-purpose flour & may give a somewhat
dry effect to the baked product

GLUTEN FLOUR: This flour is made by washing the starch from a high
protein wheat flour. It is basically a starch free flour

CORN FLOUR: Usually a very starchy flour used in sauces as a thickener

RICE FLOUR: Good for making Textured cakes

RYE FLOUR: Usually combined with wheat flour to make rye bread. If rye
flour is used alone, a sour dough lexener is needed to provide the
elasticity the bread needs

POTATO FLOUR: A thickener flour used mainly for soups & sauces

COTTENSEED FLOUR: A high protein flour used in baked goods to increase
the protein content