Flour is made from wheat and other grains. It contains protein, starch, moisture and other components. The protein content determines the type of flour and its uses. All-purpose flour is good for many baked goods due to its moderate protein level. Cake and pastry flours have less protein and produce more tender results. Bread flour has higher protein for elastic dough. The protein allows gluten to form, giving structure during baking. Bakers select flours based on the intended texture of their final product.

1. Flour
Product Identification

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.
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3. Composition of Flour
• Starch 68­­76%
• Protein 6­­18%
• Moisture 11­­14%
• Gums
• Fats
• Ash
• Pigments (caroteniods)

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.
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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.
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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.
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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.
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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.
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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.
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