MAKING INGREDIENTS & THEIR FUNCTIONS

• Flour is a powdery substances produced by finely grinding grain through a process called milling.
• Classification of flour is based on the amount of protein that types contains.
• Gluten gives the dough its shape & form.
• Proteins determines the gluten strength of the flour.
• Bread Flour

  • Highest amount of protein
  • High gluten content
  • Used for bread only
  • Creamy color
  • Rather rough & granular
• Cake Flour

  • Also called "soft flour"
  • Milled from soft white wheat
  • Described as weak
  • Made from it tender w/delicate texture
  • One of the most expensive flour
• All Purpose Flour

  • Made by the combination of bread & cake flour
  • Medium gluten strength
  • Suitable for almost any baking purposes
  • Widely known flour
• Self Rising Flour

  • Contains baking powder & salt
  • Rise it self
• Rye Flour

  • Distinctive flour many people like
  • Contains no gluten
• CARE & STORAGE OF FLOUR

  1. Should stored in high ventilated room. Free from insects & rodents.
  2. Should kept away from products w/strong aromas as spices & onions.
  3. Use the oldest flour first "first in, first out"
  4. Should kept dry tin, or glass container in a cool dry place