1. Graham Flour Cake Flour Bromated Flour Pastry Flour Bleached Flour Treated with agents to whiten it and increase gluten producing potential Endosperm is finely ground & bran and germ are coarsely ground Slightly higher gluten content than cake flour, used for fine, light textured products Finely milled from soft wheat, low gluten content Has a maturing agent to help develop gluten

2. White Flour Whole Grain Flour Germ Flour All-puprose Flour Self-rising Flour Semolina Flour White or whole grain flour mixed with a chemical leavening agent Made from the endosperm only Useful for most household baking needs Made from the endosperm and germ only Made from Durum wheat & has highest protein content, is important for making noodles Includes the bran, endosperm and germ

3. Spring Wheat Winter Wheat Hard White Wheat Soft White Wheat Durum Wheat Medium-protein planted in dry, temperate areas. Bread & Brewing Planted in the spring, grows during summer, matures in early fall Planted in the fall, establishes over winter, grows rapidly in spring Very hard, translucent, light- colored grain, makes semolina flour Very low-protein, grown in temperate, moist areas. Pie crusts and pastry

4. Hard Red Spring Wheat Hard Red Winter Wheat Soft Red Winter Low-protein wheat used for cakes, pie crusts, biscuits, muffins. Makes cake, pastry, and some self-rising flours. Brownish, mellow high-protein wheat used for bread and hard baked goods. Sometimes added to other flours to increase protein in pastry flour or pie crusts. Some brands of unbleached all-purpose flours are made from it. Brownish, high protein wheat used for bread and hard baked goods. Bread flour and high gluten flours are commonly made from it.