Se ha denunciado esta presentación.
Utilizamos tu perfil de LinkedIn y tus datos de actividad para personalizar los anuncios y mostrarte publicidad más relevante. Puedes cambiar tus preferencias de publicidad en cualquier momento.
9 Types of Flour You 
Can Use for Everyday 
Baking and Cooking 
Who knew flour could come in so many varieties?
1. All-purpose flour 
As the most widely used 
of all flours, all-purpose 
flour is made from a 
mixture of both hard and ...
2. Cake flour 
Cake flour has a fine, silky texture because it’s 
milled from soft wheat and has a low protein 
content. I...
3. Bread flour 
Bread flour is similar to all-purpose flour, but it 
has a higher gluten content, which makes it 
perfect ...
4. Pastry flour 
Pastry flour has a higher 
protein content than cake 
flour, and it has less 
starch. 
Made from soft whe...
5. Self-rising flour 
Self-rising flour is actually 
a type of all-purpose flour 
that has had salt and a 
leavening agent...
6. Durum flour 
Durum flour comes from durum wheat, and it’s a 
byproduct of semolina, which is the coarsely 
ground endos...
7. Whole wheat flour 
Milled from the whole kernel of wheat, whole 
wheat flour tends to make baked products more 
dense t...
8. Graham flour 
Graham flour is coarsely ground whole wheat 
flour named after Dr. Sylvester Graham. He 
created the grah...
9. Coconut flour 
Coconut flour is a soft flour made by grounding 
up dried coconut meat. It is gluten free, rich in 
prot...
Próxima SlideShare
Cargando en…5
×

9 Types of Flour You Can Use for Everyday Baking and Cooking

3.490 visualizaciones

Publicado el

Do you love baking? You're going to love this slideshare all about the different types of flours you can use for all your baking and cooking endeavors!

Publicado en: Alimentación

9 Types of Flour You Can Use for Everyday Baking and Cooking

  1. 1. 9 Types of Flour You Can Use for Everyday Baking and Cooking Who knew flour could come in so many varieties?
  2. 2. 1. All-purpose flour As the most widely used of all flours, all-purpose flour is made from a mixture of both hard and soft wheat. It comes from the endosperm, which is the finely ground part of the wheat kernel. All-purpose flour is used in a wide variety of baked products like cakes, cookies, breads, and pastries.
  3. 3. 2. Cake flour Cake flour has a fine, silky texture because it’s milled from soft wheat and has a low protein content. It’s great for baking cakes because it has more starch and less protein than bread flour, which means it creates cakes that are tender and delicate.
  4. 4. 3. Bread flour Bread flour is similar to all-purpose flour, but it has a higher gluten content, which makes it perfect for making yeast breads. It’s milled mostly for commercial baking use, but it can be found at most grocery stores.
  5. 5. 4. Pastry flour Pastry flour has a higher protein content than cake flour, and it has less starch. Made from soft wheat, it’s mostly used for making pastries, but it can also be used for cookies and cakes.
  6. 6. 5. Self-rising flour Self-rising flour is actually a type of all-purpose flour that has had salt and a leavening agent added to it. There’s 1 ½ teaspoons of baking powder and ½ teaspoon of salt in one cup. You can substitute this flour for all-purpose flour by reducing the salt and baking powder in a recipe.
  7. 7. 6. Durum flour Durum flour comes from durum wheat, and it’s a byproduct of semolina, which is the coarsely ground endosperm of durum wheat. It’s enriched with four B vitamins and iron, and it’s usually used to make noodles and other types of pasta.
  8. 8. 7. Whole wheat flour Milled from the whole kernel of wheat, whole wheat flour tends to make baked products more dense than ones made with enriched flour. To keep this from happening, many bakers add additional gluten.
  9. 9. 8. Graham flour Graham flour is coarsely ground whole wheat flour named after Dr. Sylvester Graham. He created the graham cracker and urged people to use whole wheat flour in the early 1800s.
  10. 10. 9. Coconut flour Coconut flour is a soft flour made by grounding up dried coconut meat. It is gluten free, rich in protein, and a good source of lauric acid—a saturated fat that helps fight off infections. While coconut flour can be used for all sorts of baking purposes (like making coconut flour tortillas), you cannot substitute it for wheat-based flour at a 1:1 ratio. You generally use ¼ cup for every 1 cup grain flour. If you’re interested in buying coconut flour, order some online today by visiting www.betterbodyfoods.com.

×