Flour

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Flour

  1. 1. FlourProduct Identification
  2. 2. Basic Information• The type of flour used will ultimately affect the finished product.• Flour contains protein and when it comes in contact with water and heat it produces gluten, which gives elasticity and strength to baked goods. 2
  3. 3. Composition of Flour• Starch 68­­76%• Protein 6­­18%• Moisture 11­­14%• Gums• Fats• Ash• Pigments (caroteniods)
  4. 4. Kinds of Flour• All­purpose flour has a 10­12% protein content, and is made from a blend of hard and soft wheat flours.• Good for making cakes, cookies, breads, and pastries. 4
  5. 5. Kinds of Flour• Cake flour has a 6­8% protein content and is made from soft wheat flour.• Good for making cakes (especially white cakes and biscuits) and cookies where a tender and delicate texture is desired.• To substitute cake flour for all­purpose flour use 1 cup plus 2 tablespoons cake flour for every cup of all­purpose flour. 5
  6. 6. Kinds of Flour• Pastry flour is similar to cake flour, although it has not been chlorinated, with an 8­10% protein content and is made from soft wheat flour.• It is soft and ivory in color.• To make two cups of pastry flour, combine 1 1/3 cups (185 grams) all­purpose flour with 2/3 cup (90 grams) cake flour. Good for making pastry, pies and cookies. 6
  7. 7. Kinds of Flour• Self­Rising flour has 8­9% protein and contains flour plus baking powder and salt.• If you want to make your own add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt per cup (130 grams) of all­purpose flour. 7
  8. 8. Kinds of Flour• Bread flour has a 12­14% protein content and is made from hard wheat flour.• The high gluten content causes the bread to rise and gives it shape and structure. Comes in white, whole wheat, organic, bleached and unbleached.• Good for making breads and some pastries. 8
  9. 9. Kinds of Flour• Self­Rising flour has 8­9% protein and contains flour plus baking powder and salt.• If you want to make your own add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt per cup (130 grams) of all­purpose flour. 9

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