
Types of Flours Commonly Used In Bakery
The choice of flour is a crucial element in the art of baking, as it significantly impacts the texture, flavour and overall quality of baked goods. This journal will help you to understand on choosing the right type of flour for each type of baked delicacies you made.
We as a baker used various types of flour in our everyday life. These are few types of flour that usually used in baked delicacies such as cake, cookies, dessert etc.:
Type of Flour | Description | Baked Delicacies |
All Purpose Flour | lused as a general purpose flour lcommonly found in retail market lformulated to be slightly weaker than bread flour lprotein content about 10-11.5% | ØCakes ØCookies ØSauces ØMuffin ØBiscuits ØMalaysia delicacies |
Bread Flour | lenough good quality gluten lideal for yeast breads lprotein content from 11-13.5% | ØCroissant ØBread ØBuns ØSourdough bread |
Cake Flour/Low Gluten Flour | lsoft and smooth texture lused in baked goods require low gluten | ØCakes ØCookies ØScone |
Self Raising Flour | lwhite colour flour which baking powder and salt added | ØCakes ØCookies |
High Gluten Flour | lhigh protein content lcommonly used in hard-crusted bread lprotein content about 14% | ØPizza ØBagels ØPretzels |
Corn Flour/Corn Starch | lused primarily as thickener in pudding, filling and sauces lhas special property that makes it valuable for certain purposes lproduct thicken with cornstarch set up almost like gelatine when cooled lthicken cream and product that must hold their shape | ØCreams ØPastry cream ØFilling ØSauce |
Rice Flour | lsmooth white flour milled from white rice lhas small amount of protein but no gluten | ØGluten free product ØMalaysia delicacies ØFried batter |
Glutinous Rice Flour | ldoes not contain any gluten ltypically used to create chewy product | ØMochi ØMalaysia delicacies |
Here are some do’s and don’ts for handling flour:
Do’s :
ü Store properly - keep in an airtight container in a cool, dry place
ü Measure accurately - use digital scale for precise measurements
ü Sift - sift flour to break any lumps, and separate any impurities . Also helps make it lighter and airier
ü Use fresh flour - check expiration date
ü Label - Label each flour type or name to ensure correct type of flour used based on the recipe
Don’ts :
² Don’t store near strong odors - flour easily absorb odors, keep it away from strong smelling foods
² Don’t skip sifting - any impurities from flour might get into the product
² Don’t use wet utensils - keep utensils and hands dry to avoid clumping
Each type of flour offers unique characteristics and is suited for specific recipe. Experimenting with different type of flour can help enhance your baking skills and allow for creative exploration in the kitchen. May we can continue to explore, experiment, and savour the joys of working with this fundamental ingredients to create more masterpiece in bakery world.
By,
Chef Hada