There are various types of flour available, each with its unique properties and uses in cooking and baking. Here are some common types of flour:
All-Purpose Flour:
- Description: A versatile flour made from a blend of hard and soft wheat, with a moderate protein content.
- Best for: Suitable for a wide range of recipes, including bread, cakes, cookies, and pastries.
Bread Flour:
- Description: High-protein flour made from hard wheat, providing more gluten, resulting in better structure and rise in bread.
- Best for: Ideal for yeast-based bread recipes, pizza dough, and bagels.
Cake Flour:
- Description: Fine-textured, low-protein flour made from soft wheat, resulting in tender and light baked goods.
- Best for: Best used in cakes, muffins, and delicate pastries where a softer texture is desired.
Whole Wheat Flour:
- Description: Flour made from grinding whole wheat kernels, retaining more nutrients and a nuttier taste.
- Best for: Adds a nutty flavor and denser texture, suitable for bread, muffins, and cookies.
Self-Rising Flour:
- Description: A blend of all-purpose flour with added baking powder and salt.
- Best for: Convenient for recipes requiring leavening, like biscuits and quick breads.
Gluten-Free Flour:
- Description: Various types of flour blends made from non-wheat sources like rice, almond, coconut, or chickpea flour.
- Best for: Suitable for individuals with gluten intolerance or used in gluten-free recipes for bread, cakes, and cookies.
Pastry Flour:
- Description: A lower-protein flour than all-purpose, providing a more tender texture.
- Best for: Ideal for pastries, pie crusts, and some cookies where tenderness is desired
Oat Flour:
- Description: Our Oat flour is made from 100% Natural Hulled Oats.
- Best for: Suitable for recipes for bread, cakes, and cookiesCro.
Corn or Maize Flour:
- Description: Flour made from grinding dried whole Corn or maize ,gluten-free retaining more nutrients and a nuttier taste.
- Best for: Used as a thickening agent in sauces, soups, and desserts, in making tortillas, tamales, flatbreads, and as a thickener in various dishes.
Finger millet or Ragi Flour:
- Description: Gluten free flour made from grinding whole millet kernels, retaining more nutrients and a nuttier taste.
- Best for: Can be used in baking to make bread, cakes, cookies, and other baked goods.
Water chestnut or Singada Flour:
- Description: Flour is a gluten-free, flour made from dried, ground water chestnuts
- Best for: Used in various dishes like puddings, sweets, and as a coating for fried food..
Each type of flour has distinct characteristics that influence the texture, taste, and structure of the baked goods. Understanding the differences between these flours helps in selecting the appropriate flour for specific recipes and achieving the desired results in baking and cooking.
