About Flour: The Basics

Flour is the core ingredient for the vast majority of baked goods, particularly bread. Without flour there are no fresh-made tortillas, no buttery pastries, no cakes, no pies.

Some say the availability of flour shaped modern civilization, and with its versatility it's easy to see why.

When most companies are looking of flour they're looking for wheat flour, divided into subgroups:
  1. bread flour
  2. all-purpose
  3. cake flour
  4. whole wheat flour

Types of Wheat Flour

Bread flour

Is high in gluten and has a small amount of barley flour added in order to give you the chewier, denser results required for pizza doughs and mixed-grain breads.

All purpose flour

Is lighter, made from a blend of high and low gluten wheat, and is better suited to the delicious perfection of croissants, cakes, and white breads.

Cake flour

Has the least amount of gluten in it, and offers bakers a smooth and velvety texture. It's great for making cakes, as well as cookies and breads that require a delicate, soft crumb.

Whole wheat flour

Is flour made from the entire wheat grain with nothing cast aside. This means that products relying on whole wheat flour will be dense. They won't rise as much, but they will offer consumers more nutrition and fiber.

Other Types of Flour Varieties

Of course there are many, many types of flours out there aside from wheat flour, including:
  • corn flour
  • buckwheat flour
  • rice flour
  • almond flour
  • soy flour
  • chickpea flour
  • rye flour
  • potato flour
  • tapioca flour
Each of these flours offer bakers and other food manufacturers a variety of flavors and textures for their products.

And since many are gluten-free, manufacturers can offer consumers the delight of baked goods without the side effects of gluten intolerance.

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About Flour Shipping

Type All Types
Min Order Varies by Product
Avg Delivery Time 3 Days
Food, Beverage, or Nutraceutical
Company Buyer / R & D
Prospective Supplier
Individual Consumer
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