Wheat flour is sold on the flour shelves under several different trade names. Does it matter which flour you choose for the shopping cart?
Special wheat flour
Special or core wheat flour is particularly suitable for baking cakes and pies, but it is also suitable for bun dough. The husk parts and the germ have been removed from the kernel wheat flour.
Semi-coarse wheat flour
Semi-coarse wheat flour is a multi-purpose all-purpose flour that is particularly suitable for baking yeast-raised doughs, such as buns and rolls. The flour is also suitable for making butter dough.
Semi-coarse wheat flour is finer than special wheat flour.
Coarse wheat flour
Coarse wheat flour works especially well in sauces and in baking non-sticky cake and tart doughs. Coarse wheat flour is coarser than semi-coarse.
Yeast bread wheat flour
Yeast bread wheat flour suitable for bread dough is made from the part of the wheat kernel close to the crust layer. The flour is darker and more fibrous than whole wheat flour.
Whole wheat flour
Whole wheat flour is 100% whole wheat, which can be used to replace some of the regular wheat flour in baking.
