Types of Wheat Flour
All-Purpose Flour: Made from a blend of hard and soft wheat. Versatile and suitable for most baking needs, including bread, cookies, and cakes.
Bread Flour: Made from hard wheat with a higher protein content (around 12-14%). Ideal for yeast breads and pizza dough, providing strong gluten structure.
Cake Flour: Made from soft wheat with a low protein content (around 7-9%). Produces tender and delicate baked goods like cakes and pastries.
Pastry Flour: Like cake flour but with slightly higher protein content (around 8-10%). Used for pie crusts, biscuits, and muffins.
Whole Wheat Flour: Made from the entire wheat kernel, including bran, germ, and endosperm.
Higher in fiber and nutrients, with a denser texture and richer flavor.
Self-Rising Flour: All-purpose flour with added baking powder and salt. Convenient for quick breads, pancakes, and biscuits.
Semolina Flour: Made from durum wheat, a hard variety of wheat. Used primarily for making pasta and some bread types.
Wheat flour is a fundamental ingredient in many diets around the world, valued for its versatility, nutritional benefits, and essential role in a wide range of culinary applications.
