flour

• Whole Wheat Flour - Comes from wheat grains, contains the whole part of the grain including the bran (outer part or cover of the grain), the endosperm (the fruit) and the germ or the embryo (the inner part of the whole grain).
• whole wheat flour - Best used in preparing yeast breads like whole wheat bread
• Bread Flour - Has more gluten strength and protein content than all- purpose flour. Bread flour has 12 to 14% protein.
• bread flour - This is the best choice for yeast products like pan de sal, pan/ sliced bread, crusty breads and rolls, and buns.
• All Purpose Flour - Is a combination of soft and hard flours. It may be bleached or unbleached. It is one of the most commonly used and readily accessible flour. Protein varies from 8 to 11%.
• All Purpose Flour - Best for pie crusts, cookies, muffins, cupcakes, pancakes and shortened cakes
• Cake Flour - Is a fine-textured, soft-wheat flour with high starch content. It has the lowest protein content of 7 to 9%. It is chlorinated (a bleaching process which leaves the flour slightly acidic, sets a cake faster and distributes fat more evenly through the batter to improve texture).
• cake flour - This flour is excellent baking for fine- textured cakes with greater volume and is used in some quick breads and cookies.
• Rice Flour - Rice flour is made from finely milled rice. It can be made from either white or brown rice. It has 6.5 to 7% protein but it does not form gluten.
• rice flour - Can be used as substitute for wheat flour but the quality of the product may differ.