TYPES OF FLOUR
High Protein Flour, All Purpose Flour, Low Protein Flour, Cake Flour, Gluten Free Flour
COUNTRIES
US, China, Ukraine, India
HIGH PROTEIN FLOUR
The PROTEIN LEVEL for High Protein Flour is in between 11.5% - 14.0%. WATER ABSORPTION LEVEL is around 62% - 66%. The color of the flour is slightly yellowish. The TEXTURE of the dough will be more CHEWY if to compare with other dough due to its protein contents. Therefore, this flour is suitable for baking BREAD, BUNS, SOUR DOUGH which requires extra chewy texture.
Suitable for: Breads, Buns
ALL PURPOSE FLOUR
The PROTEIN LEVEL for All Purpose Flour is usually in between HIGH PROTEIN FLOUR & LOW PROTEIN FLOUR. Thus, we also can mix both High Protein Flour & Low Protein Flour at the ratio as below:
HIGH PROTEIN FLOUR 50% : 50% LOW PROTEIN FLOUR
HIGH PROTEIN FLOUR 40% : 60% LOW PROTEIN FLOUR
ALL PURPOSE FLOUR is among the flour that are frequently used.
Suitable for: Biscuits, Pau, Cakes
LOW PROTEIN FLOUR
The PROTEIN LEVEL for Low Protein Flour is in between 6.50% - 9.50%. If to compare with other types of flour, Low Protein Flour will be more fine due to its low protein level. Thus, most people use Low Protein Flour for delicacies that are more soft in texture.
Suitable for: Sponge Cakes, Chiffon Cakes, Waffle, Biscuits
GLUTEN FREE FLOUR
Usually, GLUTEN FREE FLOUR refers to Almond Flour, Wheat Starch, Buckwheat Flour etc.
Suitable for: Cakes, Biscuits
GLUTEN IN THE FLOUR
When we mix the flour with water, GLUTEN will form a sticky texture which makes the dough more chewy, giving the bread an extra texture.
SALT will cause the gluten to be STRONGER whereas
SUGAR, OIL, ACID (VINEGAR, LEMON JUICE) will WEAKEN the gluten
STORAGE
In order to retain the freshness of the flour and get rid of FLOUR BUGS, it is advisable to store your flour in AIR TIGHT CONTAINER & keep it in the REFRIGERATOR.
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