1. Flour
Product Identification

2. Basic Information
• The type of flour used will ultimately affect the
finished product.
• Flour contains protein and when it comes in
contact with water and heat it produces gluten,
which gives elasticity and strength to baked
goods.
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3. Composition of Flour
• Starch 68­­76%
• Protein 6­­18%
• Moisture 11­­14%
• Gums
• Fats
• Ash
• Pigments (caroteniods)

4. Kinds of Flour
• All­purpose flour has a 10­12% protein content,
and is made from a blend of hard and soft wheat
flours.
• Good for making cakes, cookies, breads, and
pastries.
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5. Kinds of Flour
• Cake flour has a 6­8% protein content and is
made from soft wheat flour.
• Good for making cakes (especially white cakes
and biscuits) and cookies where a tender and
delicate texture is desired.
• To substitute cake flour for all­purpose flour use 1
cup plus 2 tablespoons cake flour for every cup of
all­purpose flour.
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6. Kinds of Flour
• Pastry flour is similar to cake flour, although it has
not been chlorinated, with an 8­10% protein
content and is made from soft wheat flour.
• It is soft and ivory in color.
• To make two cups of pastry flour, combine 1 1/3
cups (185 grams) all­purpose flour with 2/3 cup
(90 grams) cake flour. Good for making pastry,
pies and cookies.
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7. Kinds of Flour
• Self­Rising flour has 8­9% protein and contains
flour plus baking powder and salt.
• If you want to make your own add 1 1/2
teaspoons baking powder and 1/4 teaspoon salt
per cup (130 grams) of all­purpose flour.
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8. Kinds of Flour
• Bread flour has a 12­14% protein content and is
made from hard wheat flour.
• The high gluten content causes the bread to rise
and gives it shape and structure. Comes in white,
whole wheat, organic, bleached and unbleached.
• Good for making breads and some pastries.
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9. Kinds of Flour
• Self­Rising flour has 8­9% protein and contains
flour plus baking powder and salt.
• If you want to make your own add 1 1/2
teaspoons baking powder and 1/4 teaspoon salt
per cup (130 grams) of all­purpose flour.
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