Flour

• Flour is made from cereals such as wheat and rye
• Wheat flour is one of the main flours made in the UK
• Stronger flour

  comes from winter wheat used to make bread
• Weak flour

  comes from spring wheat used t make cake and biscuits
• Gluten


  makes dough stretchy and elastic in texture

  made when protein in strong flours is mixed with water
• Fortification


  adding nutrients that are lost in processing
• Extraction rate of flour


  amount of wholegrain used to make food products
• Extraction rate of different flour

  White flour: 70-75% as bran, fat, germ ad other minerals have been removed

  Wholemeal flour: 100% nothing is taken out
• Fortification of flour


  Calcium, iron, thiamine and niacin (B vitamins) are lost when processing the flour, they are replaced afterwards by fortifiying
• Strong flour


  ->White flour keeps better than wholemeal flour as the oils from the germs and bran can spoil with time

  ->Store flour in a cool, dry place in its original packaging

  ->Do not combine old and new flour

  ->Keep flour in airtight container to stop any weevils (bugs) from breeding in the flour