There are many kinds of flour bags in the store. What’s the difference between them?
Graham flour or whole grain flour
Graham flour is ground from wheat and has been used for all parts of the wheat. Whole grain flour is suitable for baking breads and pie bases.
Bread and pies are also suitable for yeast wheat flour, which includes 75 percent of the grain and some of the shell layers.
Semi -flour
Semi -frozen wheat flour can be called baking overall flour. When it comes to so -called ordinary wheat flour, semi -carrier wheat flour is referred to. The flour has been ground at the core of the grain and some other parts of the grain.
Half-cooked wheat flour is particularly well suited to the production of yeast-raised doughs and small bread and butter doughs.
Wheat flour
Special wheat flour is made from the core of wheat. The shell and embryo have been removed from the grain. Special wheat flour is suitable for baking buns and coffee cakes.
Coarse wheat flour
Coarse wheat flour is suitable for the production of cakes, pies and crumb doughs, ie pastries that do not need tough. The grinding is coarser than in semi -coarse wheat flour.
Source: Bread Information