Wheat flour is classified by the percentage of protein in the flour. Protein gives flour its “strength”, so flours with higher percentages of protein are ideal for heartier baked goods like crusty, chewy breads. Flours with lower protein content are ideal for delicately textured baked goods like cake. The four main wheat flours are cake flour (6 – 8% protein); pastry flour (8 – 10% protein), all-purpose flour (10 – 12% protein) and bread flour (12 – 14% protein).

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