Baking is Fun....
Different Types of Flour for Baking
by: Narissa L. Morete,T-III
Munoz National HighSchool Main
There are so many types of flour to choose from- soy flour, rice flour, organic bread flour and even gluten-free flour.. If you want your recipe to be a success, there is a need to understand what each type does and whether it's right for your recipe's need.
All-purpose flour is one of the most commonly used types of flour. You can buy bleached (i.e. white flour chemically bleached to reduce spoilage) or unbleached all-purpose flour. It is good to use bleached flour for pie crusts, cookies and pancakes, and unbleached flour is great for strudel, cream puffs and éclairs.
The whole-wheat flour is high in fiber and in overall nutritional content, but it does not have the highest gluten level, meaning it is sometimes mixed with all-purpose or bread flour in recipes.
The bread flour is the one with high gluten content and milled from hard wheat, which means it has a lot of protein, and is best for yeast products.
In more fragile cakes and other pastry products like pie crusts pastry flour is most recommended .Cake flour has a low gluten level and is usually used for angel food cakes and cookies. If you want to have a texture that is tender or delicate this kind of flour is the best.
Semolina is used to make the best high-quality pasta or white pasta. This is bleached and is considered high protein flour. The kind of flour that has the highest protein content of any flour and has the least starch is the Durum flour. This flour is great for stretching, making and expanding pasta. White flour mixed with wheat protein is called as gluten flour. This type of flour has a high percentage of gluten in it - anywhere from 35 to 80% - and is used in such products as pizza and bagels.
Enriched all-purpose flour has Vitamin B and iron added to the whole wheat flour. Bolted flour is a whole grain flour with the majority of its bran sifted away. This kind of flour also called 20% flour, because this is usually the amount of bran left. An easy-to-use flour that mixes quickly and helps produce lump-free batters is called as instant flour. Self-rising flour already has salt and baking powder added . It has the disadvantage of weakness to humidity.
You can substitute one flour for another but it depends on your intended product.
Here is my home made delicious sample recipe for baking cake, try it!
Lemon Chiffon Cake
Ingredients:
2 cups cake flour
1 ½ tsp. baking powder
1/8 tsp. salt
1 cup white sugar (refined)
½ cup oil
6 egg yolks
9 egg whites
¾ cup water
¼ tsp. cream of tartar
1 cup sugar for beaten egg whites
Cream icing
2 pcks. All Purpose Cream (nestle)
1 cup peotraco sugar
Procedure:
1.Measure, combine & sift cake flour, baking powder, salt and sugar
2. Add oil, egg yolks & water
3. Stir thoroughly using wire whisk , set aside
4. Beat egg whites together with cream of tartar add sugar gradually and continue beating until stiff.
5. Fold in mixture with beaten eggs
6. Pour into prepared 9”x 14” x2”pan and bake for about 180 degrees celsius
7. Remove from the oven set aside & let it cool
8. Prepare cream icing using nestle all purpose cream fresh from the refrigerator
9.Graually add 1 cup peotraco sugar, beat using hand mixer until stiff then set aside in a refrigerator. Chill for at least 30 minutes.
10. Spread all over the cake then decorate it.
by: Narissa L. Morete,T-III
Munoz National HighSchool Main
There are so many types of flour to choose from- soy flour, rice flour, organic bread flour and even gluten-free flour.. If you want your recipe to be a success, there is a need to understand what each type does and whether it's right for your recipe's need.
All-purpose flour is one of the most commonly used types of flour. You can buy bleached (i.e. white flour chemically bleached to reduce spoilage) or unbleached all-purpose flour. It is good to use bleached flour for pie crusts, cookies and pancakes, and unbleached flour is great for strudel, cream puffs and éclairs.
The whole-wheat flour is high in fiber and in overall nutritional content, but it does not have the highest gluten level, meaning it is sometimes mixed with all-purpose or bread flour in recipes.
The bread flour is the one with high gluten content and milled from hard wheat, which means it has a lot of protein, and is best for yeast products.
In more fragile cakes and other pastry products like pie crusts pastry flour is most recommended .Cake flour has a low gluten level and is usually used for angel food cakes and cookies. If you want to have a texture that is tender or delicate this kind of flour is the best.
Semolina is used to make the best high-quality pasta or white pasta. This is bleached and is considered high protein flour. The kind of flour that has the highest protein content of any flour and has the least starch is the Durum flour. This flour is great for stretching, making and expanding pasta. White flour mixed with wheat protein is called as gluten flour. This type of flour has a high percentage of gluten in it - anywhere from 35 to 80% - and is used in such products as pizza and bagels.
Enriched all-purpose flour has Vitamin B and iron added to the whole wheat flour. Bolted flour is a whole grain flour with the majority of its bran sifted away. This kind of flour also called 20% flour, because this is usually the amount of bran left. An easy-to-use flour that mixes quickly and helps produce lump-free batters is called as instant flour. Self-rising flour already has salt and baking powder added . It has the disadvantage of weakness to humidity.
You can substitute one flour for another but it depends on your intended product.
Here is my home made delicious sample recipe for baking cake, try it!
Lemon Chiffon Cake
Ingredients:
2 cups cake flour
1 ½ tsp. baking powder
1/8 tsp. salt
1 cup white sugar (refined)
½ cup oil
6 egg yolks
9 egg whites
¾ cup water
¼ tsp. cream of tartar
1 cup sugar for beaten egg whites
Cream icing
2 pcks. All Purpose Cream (nestle)
1 cup peotraco sugar
Procedure:
1.Measure, combine & sift cake flour, baking powder, salt and sugar
2. Add oil, egg yolks & water
3. Stir thoroughly using wire whisk , set aside
4. Beat egg whites together with cream of tartar add sugar gradually and continue beating until stiff.
5. Fold in mixture with beaten eggs
6. Pour into prepared 9”x 14” x2”pan and bake for about 180 degrees celsius
7. Remove from the oven set aside & let it cool
8. Prepare cream icing using nestle all purpose cream fresh from the refrigerator
9.Graually add 1 cup peotraco sugar, beat using hand mixer until stiff then set aside in a refrigerator. Chill for at least 30 minutes.
10. Spread all over the cake then decorate it.