All about the different types of flour
When baking, choosing the right type of flour can be a challenge. Wheat flour, patent flour, self-raising flour are all terms that pop up often. But what exactly is the difference between these types of flour? And which flour should you use for which recipe? Don’t worry: read on. We’ll explain it clearly and simply, so you’ll always choose the right flour for your baking!
What is whole weat flour or flour?
Many people confuse the terms “Whole wheat flour” and “flour,” but there is definitely a difference between the two:
- Flour is a finely ground type of flour and is often used for white bread or cakes.
Tip: A flour sifter can help make your flour lighter and airier! - Whole wheat flour is the ground product of whole grains and is often used for whole grain or hearty breads.
- Self-raising flour is a type of flour to which baking powder has been added. It causes baked goods to rise on their own during baking.
Tip: Only have plain flour at home but need self-raising flour? Add 1 teaspoon of baking powder to 100 g of flour.
What are the different types of flour?
Whole wheat flour
Whole wheat flour is ground from the entire wheat kernel, which means it retains lots of fibers, vitamins, and minerals. It’s perfect for making nutritious bread.
Wheat flour
Wheat flour is finely ground wheat where parts of the grain have been removed. It’s ideal for making white bread or bread with a soft texture, like brioche.
Patent flour
Patent flour is a very finely sifted wheat flour, made mostly from the innermost part of the grain. It has a high protein and gluten content. This results in a strong and elastic dough, making it suitable for airy cakes or smooth bread dough.
Semolina flour
Semolina flour is made from coarsely ground wheat and consists of small grains. This gives a crispy texture to things like pizza or pasta.
New in our shop!
New in our shop are the flours from Molino Pasini! Discover the various types of flour and mixes from Molino Pasini.
