Let’s Talk Baking Flour
Baking flour is a processed meal that is used in producing cakes, bread, pizza, pasta and many other delicious foods products for both commercial and home consumption. All over the world, there are more than one hundred thousand commercial entities who depend on the use of baking flour for their daily produce. To any consumer of these products, it is essential to know how it can be used and what kind of recommendations come with its usage.
One must also be aware of the best way to make use of the various types of baking flour available. Let’s get cooking and see what’s what!
Baking Flour Basics
Baking flour is mostly made from wheat. However, there are several other ingredients used to make this refined product. One of them, almond seeds, is known to be very healthy and quite easy to use. Another type of baking flour, the all purpose flour, is the most common flour type. More often than not, people can get this type of flour anywhere. It is not only common but reasonably inexpensive.
Bread flour is another flour that is used for making dough for bread and other types of snacks. It is rich in proteins and easy to mix.
Tapioca flour, derived from the root of cassava, is a gluten free type of flour that is easy to use when baking. Other types of flour include oat flour , sorghum flour, self-rising flour and rice flour.
What Can Baking Flour Be Used For?
The uses of flour are numerous. Commercially, flour makes up a large portion of products consumed daily all over the world. Take a second to think about what you’ve consumed so far today?
We will bet the house that flour was in there somewhere!
Baking flour is commonly used in, you guessed it, baking. Because of its texture, baking flour helps to hold ingredients together. This is why so many bakers trust it more than any other type of ingredients available on the market. Flour is super versatile and can be used to make cakes, pie crusts, bread, pizza rolls and so much more.
Some special kinds of food also need flour to make them thicker and well prepared. When using flour for some of these things, the cook will add the required amount of this recipe to make their food better.
Flour is also used to make baking equipment easy to use. By applying a little bit of flour to the inside or other parts of the equipment used for baking, the finished product is extracted without trouble.
Baking flour can also be used for coating. Sometimes, the flour can be plain or added with some other ingredients.
Other times, baking flour is sprinkled on dough that is yet to go into the oven to make it retain its texture or stop the dough from sticking to the work area or table. The baker also uses flour to allow easy use of dough while baking.
Flour can also be used to make very light pastries that are delightful to the tongue.
What are the Recommended Uses of Baking Flour?
The recommendation for the use of baking flour comes with the type of flour available for use and the type of meal that is to be prepared. This is to ensure that bakers, cooks or chefs get the best kind of value needed for their meals or products to come out very well. Here are some of the recommendations:
All Purpose Flour: This kind of flour is best used to make pancakes, biscuits, pizza dough and pasta. With about 10-15% protein, it is the most common type of baking flour.
Whole Wheat Flour: this flour is denser and contains fiber-rich bran. Bakers would love this flour more as it is best for cookies, bread, scones, pizza dough, waffles and pasta. The density of this flour requires a resting time for the bran and germ to soften before baking. It contains around 13-14% protein.
Cake Flour: Everybody loves cake. A huge percentage of the cakes you eat are made from a special type of flour known as cake flour. This flour type is responsible for the airy and spongy texture of cakes. With about 6-8% protein, it is best for cakes and chiffon.
Bread Flour: Bread flour gives a chewy, gluten-free feel that is ideal for all types of bread. It can also be used for bagels and cookies. It contains about 15% protein.
Sprouted Flour: Made from sprouts, this particular flour helps to maintain healthy living for those who use it. It also improves taste although you may require some skills while handling it. It is often made from rye, sorghum, corn, and other grains. Sprouted flour has varying degrees of protein and can be used to make cookies, crackers, bread, cakes and more.
Self-rising Flour: This flour is as close to a leavening agent as you can get. It contains the necessary amount of agents needed to ensure a rise in the quality of products. It is best used for biscuits (mmm….biscuits) and contains about 8-9% protein.
Baking Flour: A Baker’s Essential
Knowing the right amount of flour to use for baking and cooking needs is an essential skill. There is a need to also understand that different types of flour contain varying degrees of nutritional value. This knowledge gives any baker the edge. If you use the wrong type of flour, trust us, you’ll know it.