A common misconception among new bakers is that flour has no significant flavour, so the type and quality used don’t matter. This is incorrect, as flour does come with nuances in flavours and its constituents — such as protein content — directly affect the overall outcome of your bake! This is no easy task, given the variety of flours available. Some common types include pastry flour, rye flour, whole wheat flour, and more (which we will discuss in greater detail later).
Adding to the complexity, different kinds of flours are available in each country. While some flours are accessible in certain countries, others are not; in Indonesia, we have fewer types of flour compared to Singapore or the United States. In Europe, they even have different grades of flour — some of which are rarely heard of elsewhere, such as first clear flour!
As your passion for baking intensifies, you might seek specific flours to enhance certain qualities in your bakes. If a particular flour is unavailable, you may need to find a suitable or next-to-best substitute. Keep reading to learn more about each flour type, from what it’s made of to how it’s used, and stay tuned for a comparison at the end of the article where we lay down all their differences. 🧁🌾
Pastry Flour
Pastry flour is a specialty flour that is soft, fine-textured and low in protein. It is produced by milling soft white or red wheat. Optimal for recipes calling for light and flaky layers, pastry flour is most commonly used for tender pastries like biscuits, muffins and pie crusts. The lower protein content creates a more delicate crust, as protein tends to hold on to moisture. As a general guideline, pastry flour can be used for most baking recipes that aren’t bread. However, you could reap more desirable results with the other types of flour listed below!
Rye Flour
Unlike pastry flour, rye flour is derived from milling a non-wheat grain known as rye. Rye flour is loaded with nutrients and is particularly known for its high fibre content and key vitamins and minerals, like manganese and potassium. This makes it not only healthy but also very satiating. Rye flour stands out for its usage in rye bread, sourdough bread, gingerbread, scones, and even pasta — projects that benefit from its tanginess and nutty depth. As a low-gluten grain, rye is less elastic and efficient at trapping air, producing more compact baked goods such as bread. User light rye, which doesn’t contain the bran and germ for more airy loaves and a more subtle flavour.
Whole Wheat Flour
Whole wheat flour is made by mashing whole kernels of red wheat, also known as wheat berries, which consist of the germ, bran and endosperm. It is also referred to simply as wholemeal flour. An excellent source of protein, fibre, vitamins and minerals, whole wheat flour is considered a healthier alternative to all-purpose flour and is known for producing denser and richer bakes. Therefore, it’s a common practice for bakers to mix whole wheat flour with other lighter flours to enhance strength and heartiness in their baked goods. On its own, whole wheat flour is often used for breads, cookies, muffins and breakfast foods like waffles, bagels and pancakes. Here’s a tip: let the dough proof so the proteins in the whole wheat flour can hydrate and develop, improving the texture of your final product!
Cake Flour
Cake flour is a type of soft flour that’s lower in protein than regular flour. You can easily recognise cake flour by its finely milled texture, which comes from grinding soft wheat, primarily from the heart of the endosperm. This heavily bleached, fine-grain flour is highly absorbent and rich in starch. Because of its low gluten formation, cake flour is perfect for creating those gorgeous, delicate baked goods like chiffon cakes, madeleines, and sugar cookies you see in shopfronts! Its soft and fine crumb makes all the difference — helping bakers nail the light and fluffy bakes that truly taste as good as they look. In cases where cake flour isn’t available, all-purpose flour makes a viable substitute, although it’ll come with a coarser texture that contributes to a heavier-tasting cake.
Bread Flour
On the other end of the spectrum from cake flour is bread flour. Unlike cake flour, bread flour is one of the strongest flours with a relatively high protein content (12 to 14 percent), originating from hard red spring or red winter wheat. This higher protein percentage in bread flour contributes to the satisfying chewiness of bread, making it ideal for bakes that crave structure and elasticity. The higher the protein content, the stronger the bread flour, which enhances your creation’s ability to rise well in the oven. Use bread flour for lifted artisan loaves of sourdough, ciabatta, baguettes, and even sandwich breads for a sturdy crumb and resilient crust.
All-Purpose Flour
All-purpose flour is the Swiss army knife of the baking world. It’s suitable for most applications, making it the most versatile flour for everyday baking, from flaky crusts and crumbly cookies to airy cakes. It has a medium gluten content and is made from a blend of both hard and soft wheat, available in both bleached and unbleached varieties. Often called plain flour, its impact on flavour can vary depending on the brand and its respective quality. Generally, when a recipe calls for “flour”, all-purpose flour will work to an extent. Beyond baking, it’s also useful for battering meat and thickening sauces, making it a great staple in the kitchen.
Sieving Out the Differences Between Flour Types
Flour Type | Protein Content | Source | Texture | Usage | Notes |
Pastry Flour | Low | Soft white or red white (endosperm) | Fine and soft | Tender pastries, biscuits, muffins, pie crusts | Produces delicate and flaky textures |
Rye Flour | Low | Rye (use of grain differs based on type) | Coarse | Rye bread, sourdough, gingerbread, scones, pasta | Adds tanginess and nutty depth; less elastic, denser crumb |
Whole Wheat Flour | Medium to High | Whole red wheat | Coarse | Breads, cookies, muffins, waffles, bagels, pancakes | Denser and richer bakes; mix with lighter flours for better texture |
Cake Flour | Low | Soft wheat (endosperm) | Very fine | Cakes, madeleines, sugar cookies | Produces light, fluffy bakes |
Bread Flour | High | Hard red spring or red winter wheat (endosperm) | Medium | Artisan loaves, sourdough, ciabatta, baguettes, sandwich breads | Provides chewiness and structure |
All-Purpose Flour | Medium | Hard and soft wheat (endosperm) | Medium | General baking, battering meat, thickening sauces | Versatile; can be used in most recipes; impact on flavour varies by brand |
For exclusive recipes, expert patisserie tips, and more baking resources, visit Umbi Tea & Coffee’s Blog. Or, visit our café to experience top-notch pastry craftsmanship in person.
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