JORGE HERNNDEZ GARCA DCU2S

FLOUR
The finely ground flour sifted flour and grain, vegetables, herbs or
nuts.
An essential ingredient in baking, provides structure absorbs liquids and contribute color, flavor and
nutritional value.
Flours are the most common:
All purposes
Mix flour, durum and soft
Protein 09.05 to 11.05%
Bleached or unbleached.
Artisan
A craftsman unbleached flour
Ground hard red winter wheat.
Protein of about 11.5%,
Allows high quality artisan breads that develop good gluten and flavorful.
Atta flour
Grain wheat flour (Asia).
For traditional breads and pancakes.
Baker
Wheat flour
Protein or gluten, between 12 and 26%.
Also known as strong flour.
Bleached flour
Undergoes a bleaching process to remove the natural yellow pigment. This is achieved through either
aging or adding flour bleaching agents such as benzoyl peroxide or chlorine gas.
Bread flour.
Hard red winter wheat and hard red spring
Between 11 and 13% protein, and ground, either.
Bleached or unbleached,
for bread, rolls, and sweet dough products yeast.
buckwheat
Buckwheat.
Strong flavor and dark color.
To Russian blinis.
Cake Rich,
bleached wheat flour mild winter
Proteins of 7 to 8%.
For cakes and biscuits.
Clara
Commercial flour of poor quality.
16% protein
It is less refined and higher in protein than bread flour; milled in the outer layer and wheat endosperm is
slightly darker in color
A corn gluten meal
Ground corn flour either white, yellow or blue.
Durum
Flour milled durum wheat,
Proteins 12 to 15%.
For products semolina pasta and bread.
Enriched
A white flour enriched with B vitamins, minerals and iron to replace many of the nutrients that are lost
during the milling process.
Graham-like whole wheat flour, but with the finely ground bran. Normally used in soft breads and cookies.
Gram

Chickpea flour pale yellow

High protein
It is used in Indian cuisine.
Also known as kissing and chickpea flour.
Green white flour
It has been aged naturally or with the use of chemical additives.
Produces bread that has poor volume, color pale and gummy crumb crust.
A high gluten flour
About 14% protein.
His good gluten - developing properties make it a popular choice for yeast products that require strength
and structure.
Snapshot
Partially cooked flour, pregelatinized wheat
Low protein and malting barley has he added.
It has been formulated to dissolve faster in hot or cold liquids.
It is most often used to thicken sauces.
The most common brand is Wondra.
Nut
Also known as almond flour, hazelnut flour, etc
Made by grinding nuts such as almonds and hazelnuts in an extremely fine powder.
For cakes, pastries and macaroons. .
Oats
Made from oats that have been ground into a powder.
0% gluten.
Pastry available bleached or unbleached.
Fina soft winter wheat
Proteins 8-9%.
For cookies and cakes.
Patenting white flour of the highest quality available.
It consists of the first jet contains no flour and bran or germ, which makes low ash content and very white.
There are different degrees depending on how streams are mixed in the flour milling process, but the
quality is high is called luxury patent flour or flour extra short.
Potato
Gluten free flour made from potatoes that have been cooked and dry.
It is used as a thickener and a substitute for flour in some baked goods for people who have allergies to
wheat.
A finely ground rice flour based powder white rice.
0% gluten, which is not used for baking bread,
It is popular in Asia
As a thickener and for cookies, cakes and pastries.
Self-rising
Available as a cake or all-purpose flour,
It has baking powder and salt added.
Sorghum
Protein flour from sorghum finely ground.
It is used in India to make flatbread.
Also known as jowar.
Soy
Soybean meal high protein from finely ground soybeans.
Sometimes mixed with other flours to make cakes
Confectionery in Japan, where it is known as kinako.
Flour that was ground between two stones
The slow-moving stone floor.
It is said that this grinding process produces a bread taste better.
Straight
Durum wheat flour is made from a combination of all streams of flour created during the milling process
milling of the endosperm, this high-Ash,.

Protein of about 11.5%

For hearth breads.
Strong
A strong ability -Forming flour with gluten.
High in protein and are good -quality, elastic gluten.
Bread flour and high gluten flour and normally used in the production of bread.
Raw
Naturally aged a flour which has not been bleached.
This helps to keep the flavor, aroma, and color of the bread crumb.
Weak
A gluten flour with weak training capacity.
For cakes and pastries tender.
Cake flour and cake flour.
Wheat
That white flour endosperm has been milled.
It contains the same nutrients as whole wheat flour and often has caramel coloring or added to it to look
like whole wheat molasses.
Wholemeal flour
Whole-grain wheat and ground finely or coarsely ground available.
Has a shorter lifespan than other flours and creates a thick, crumbly bread with an earthy flavor.
It is typically used in combination with other flours to produce a less dense product.
Whole wheat
Unbleached flour, whole grain that contains the bran, germ and endosperm.
Thick or thin and fine wheat protein (11%)
Durum wheat protein (14%).
Whole wheat breads have a darker color, stronger flavor and dense texture.
All white wheat
Grown in North America.
White wheat bran is lighter in color and milder in flavor than whole wheat.
It is milled durum wheat and winter white has a golden color

flavor.

and slightly sweet