High-Gluten Flour and Bread Flour: They are produced from hard wheat. They are mostly used with yeast. It is a flour that is free from bran and seeds and is 100% composed of endosperm. It contains 70% starch. Protein ratio is 13% and above. It is mixed with soft flours and converted into all-purpose flour. The amount of protein in bread flour is between 11.5% and 13.5%.
Soft Flour: It is used in the production of cakes, cookies and tart type pastry products. The protein ratio varies between 6% and 11%. It gives a soft and silky feel. It absorbs 25-50% of its own weight less water than hard flour. The quality of starch in soft flour provides a high level of liquid gelatinization and keeps the product moist.
Cake Flour: It is obtained by lowering the pH factor of the flour by applying the "bleaching-bleached" method to facilitate rising. The protein ratio is around 8%. It is obtained by finer grinding of soft flour.
Pastry Flour: Flour obtained without bleaching. It is ideal for making tart doughs, cookies, biscuits and muffins. It is softer than general purpose flours and harder than cake flour. The protein rate is around 9%.
All-Purpose Flour: It is obtained from a mixture of hard and soft wheat. Almost all the flours in the markets are of this type. The amount of protein (gluten) is between 10 -11.5% and this average protein amount makes it easy to make all kinds of pastries from cake to bread. It is obtained from a mixture of hard and soft flours. As the name suggests, it can be used for all products made in pastry and bakery. The protein ratio can be changed to achieve a better result for bread and cakes.
Whole Wheat Flour (Whole-Wheat Flour or Wholemeal Flour): The wheat bran and germ in the wheat grain are preserved during the milling process. It is the most nutritious flour among wheat flours. Since the amount of oil in the germ will oxidize at room temperature, it is necessary to buy whole wheat flour from freshly ground and consume it within 3 months, and to store it in an airtight container and in the refrigerator. Whole wheat flour, which has been waiting for months at room temperature, becomes bitter when oxidized and does not leave an unpleasant taste on the palate. The amount of protein is about 12-13%. The bran and germ in the content of whole wheat flour reduce the effect of gluten.
WHEAT FLOUR FOR BAKLAVA
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%Moisture : 14,5 Max
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%Protein :12Min
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% Ash : 0,55 Max
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Taste and Odor Moisture : Unique taste and smell
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Color and Appearance : Distinctive in color and appearance
BREAD WHEAT FLOUR
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% Moisture :14,5 Max)
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%Protein :10,5Min
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% Ash :0,55 Max
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Taste and Odor Moisture : Unique taste and smell
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Color and Appearance : Distinctive in color and appearance
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PASTRY WHEAT FLOUR
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% Moisture : 14,5 Max
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%Protein : 12Min
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% Ash :0,6 Max
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Taste and Odor Moisture : Unique taste and smell
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Color and Appearance : Distinctive in color and appearance