Flour is the core ingredient for the vast majority of baked goods, particularly bread. Without flour there's 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:
- bread flour
- cake flour
- whole wheat flour
Types of Wheat 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.
- 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
- 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.
Not sure what types of flour you need? Let us help!
We've been shipping flours all over America for 40 years. Call one of our
experienced salespeople today for your next order.