1. COMPILED BY: CHEF DHARA GOTE Types of Flours By- Mrs. Dhara Gote (Bakery)

2. COMPILED BY: CHEF DHARA GOTE Introduction Wheat flour is the most important ingredient in bakery products. There are mainly soft and hard wheat with a high starch content or high gluten content. But it depends where it comes from. Lets have a look at types of flours……..!

3. COMPILED BY: CHEF DHARA GOTE Bread flour Typically contains high proteins than all purpose flour. Capable of producing breads and rolls of excellent qualities. Protein levels vary from 10.5% to 12.0%.

4. COMPILED BY: CHEF DHARA GOTE All purpose flour A combination of hard wheat and soft wheat This flour contains a protein level between 9.0% to 11.0%. This is useful for home bakers.

5. COMPILED BY: CHEF DHARA GOTE High gluten flour This flour is used for dough needing extra strength and elasticity. Comes from hard winter or spring wheat. Gluten content is 12% to 13%.

6. COMPILED BY: CHEF DHARA GOTE Whole wheat flour Milled from the whole grain, contains all of the bran and germs. Used for breads, rolls and some pastries. Proteins levels 11.5% to 14.0%.

7. COMPILED BY: CHEF DHARA GOTE Self rising flours This is typically all purpose flour blended with baking soda and salt. Used for scratch biscuits, pancakes and cookies. Protein level is 9.5% to 11.5%.

8. COMPILED BY: CHEF DHARA GOTE Cake / Pastry flour Usually bleach and soft texture and smooth feel. Has a low protein or gluten content produces cakes and pastries and pies with a tender crumbs. Protein content is typically 8.5% to 10%

9. COMPILED BY: CHEF DHARA GOTE Thank you…. !!!