Friday, August 28, 2020

22 Types of Flour We Use in Cooking

Food Commodities Knowledge: Types of Flour 

 

1. High Protein Flour/ Bread Flour

  • Protein content more than 12.5%.
  • Name of Plant: Wheat 
  • Dishes: The best use for Bread, Dougnut, Pizza, etc.
  • Brands: Merk Cakra Kembar, King Arthur Brand, and White lily.
  • KOMACHI is a Japanese Wheat Flour brand, widely used for making donuts.

 


2. Medium Protein Flour/ All-Purpose Flour

  • Protein content between 10-11% 
  • Dishes: The best use for Fritter, Pan-fried fish, Eclair and Profiterole, Cookies, etc. 
  • Brands: Merk Segitiga Biru, King Arthur Brand, and White Lily Brand
  • Name of Plant: Wheat

 


3. Low Protein Flour/ Cake Flour

  • Protein content, about 8-9%.
  • Dishes: The best use for any types of cakes such as Sponge cake, Black Forest, etc. 
  • Brands: Merk Kunci, King Arthur Brand, and White Lily Brand.
  • Name of Plant: Wheat 

Wheat Plant


Read: Popular Pasta Sauces




4. Brown Bread Crumb

  • Bread crumb is made from crushed dry bread, used for breading or crumbing food.
  • Dishes: Rissoles, Potato Croquettes, Chicken Nugget and sprinkle baked dishes such as Potatoes Gratin, Baked Pasta, etc. 
  • Name of Plant: Wheat

 


5. Panko Bread Crumb

  • The texture is rougher than the usual bread flour, Usually white. 
  • Dishes: Ordinary to make Katsu (tonkatsu) or Tempura. It feels crisper and crunchy.
  • Name of Plant: Wheat 

Bread Crumb

Read: Deep-Frying Method


6. Pastry Flour

  • Made from soft wheat, which makes it finer than all-purpose flour.
  • Its protein content places it between all-purpose and cake flours.
  • You can make it by mixing a 2-to-1 ratio of all-purpose to cake flours.
  • Dishes: Pastry Products
  • Name of Plant: Wheat 

 


7. Whole Wheat Flour

  • By grinding entire kernels of red wheat.
  • Wheat seed head has three portions: the germ, bran, and endosperm.
  • White flour includes just the endosperm, not the bran and germ. But the bran and germ contain the bulk of the fiber and protein.
  • Dishes: Bread
  • Name of Plant: Wheat 

 


8. White Whole Wheat Flour

  • This variety contains the endosperm, germ, and bran of a paler variety of wheat called hard white wheat.
  • It tastes slightly sweeter than traditional whole wheat, thanks to its lower tannin content.
  • Despite the difference in look and taste, whole wheat and white whole wheat flours have the same nutritional value.
  • Dishes: Bread
  • Name of Plant: Wheat 


9. Self Rising Flour

  • This variety is a blend of all-purpose flour, baking powder, and salt.
  • You can make it in your kitchen. Just mix 1 cup of all-purpose flour with 1½ teaspoons of baking powder and ¼ teaspoon fine salt.
  • Dishes: Cakes 
  • Name of Plant: Wheat


10. Wheat starch/ Tang Mein Flour

  • Wheat starch or Tang Mein or Tang meen fun, or Tang flour 
  • The gluten in the flour has been removed.
  • When mixed with water it produces a pastry dough.
  • It is mainly used as a wrapping for dumplings such as ‘Har Kau’ or ‘Choy pau'.
  • Dishes: Chinese Dumpling/Dimsum, Wonton, etc.
  • Name of Plant: Wheat.

10. Oat Flour

  • It doesn’t come from wheat. Instead, made from ground oats.
  • Oat flour has a superfine, even fluffy texture.
  • its sweet flavor makes it “one of the most approachable ‘whole grain’ flavors.”
  • Oat flour is gluten-free and therefore perfect for people on a gluten-free diet
  • Dishes: Bread, Cereal, Cookies, etc.
  • Name of Plant: Oat

 

Oat Plant

Read: Types of Breakfast




12. Semolina

  • Made from the coarsely ground endosperm of durum wheat.
  • Semolina has the highest gluten content of all flours.
  • Semolina flour labeled as 00 flour, a finely ground pasta flour that has a mid-range protein content of about 11% to 12%.
  • The gluten from durum wheat flour tends to be strong but not very elastic. In contrast, the gluten in flour made from red wheat is both strong and elastic.
  • Dishes: Pasta, Pizza Dough, Bread, etc.
  • Name of Plant: Durum Wheat

Durum Wheat Plant


 



13. Rye Flour

  • It is flour milled from whole rye berries and grains of ryegrass. Closely related to wheat flour, it has a slightly sour taste and is used to prepare rye bread and sourdough bread.
  • Loaves of bread produced with this flour are generally darker and denser than other types.
  • There are light, medium, and dark-colored varieties of rye flour.
  • The color of the flour depends on how much of the bran has been removed through the milling process.
  • Conversely, if most of the bran has been removed, the flour will be finer and lighter.
  • Dishes: Bread, Cookies, etc. 
  • Name of Plant: Rye.

Rye Plant



 


14. Rice Flour

  • It is a fine flour made from ground rice.
  • It is gluten-free, including even “glutinous rice flour,” which is made from sweet rice and is a staple for making Japanese treats like mochi.
  • Rice flour can be used in a wide variety of dishes and also as a base of noodles in many Asian cuisines.
  • As a thickener in sauces, as a breading for fried dishes, and as the base for various baked goods.
  • Dishes: Rice flour pancake, Puttu, and Indonesian Dessert (Kue lapis, Kue Apem, Kue Cucur, Serabi, Kue Talam, etc.)
  • Name of Plant: Rice



15. Glutinous Rice Flour

  • Glutinous rice flour or sticky rice is a common component in Asian cuisine.
  • It is also known as sweet flour or waxy rice flour.
  • When cooked, glutinous rice becomes moist and firm but also develops a notable stickiness.
  • Dishes: Mochi/ Moci, Klepon, Onde-Onde, etc. 
  • Name of Plant: Sticky Rice/  Glutinous rice is a type of rice grown mainly in Southeast and East Asia, Northeastern India, and Bhutan

Rice Plant


Read: Food Plating Techniques





16. Tapioca Flour/ Tapioca Starch

  • Gluten-free flour from the cassava root 
  • It can be used as a thickening agent in both sweet and savory dishes.
  • Dishes: Commonly use for Indonesian Desert or Snack such as Kue lapis, Kue Cenil, Empek - Empek, Siomay, etc.
  • Name of Plant: Cassava
Cassava Plant








17. Arrowroot Powder/ Arrowroot Flour

  • Similar Tapioca is a white, flavorless powder used to thicken sauces, soups, and other foods.
  • Arrowroot powder has twice the thickening power of wheat flour and because it contains no protein, arrowroot is gluten-free.
  • Some Arrowroot powder is comprised of starches extracted from various tropical tubers, such as the arrowroot plant and cassava.
  • Some lower quality arrowroot powder blends may also contain potato starch, so be sure to read ingredient lists carefully.
  • Dishes: As a thickening agent for soup, sauce, Cookies, Pudding, etc. 
  • Name of Plant: Maranta arundinacea plant/ Arrowroot Plant

 

Arrowroot Plant

Read: 6 Types of Buttercream




18. Sago

  • It is dried starch granules derived from the pitch of the sago tree.
  • Sago flour is very rich in starch and has the same thickening ability as tapioca flour.
  • Dishes: In fact, sago and tapioca flour may be used interchangeably for making Kue (Indonesian Cake), Bread, and Cakes.
  • Name of Plant: Sago.

Sago Plant

Read: Principle of Baking





19. Corn Starch

  • Cornstarch or maize starch or maize or maizena is the starch derived from the corn (maize) grain.
  • The starch is obtained from the endosperm of the kernel.
  • Cornstarch is gluten-free.
  • Dishes: Corn starch is a common food ingredient, used in thickening sauces or soups, and in making corn syrup and other sugars
  • Name of Plant: Corn




20. Corn Flour

  • Corn Flour should not be confused with Corn Starch.
  • Corn Flour is made from the entire kernel, whereas Corn Starch is extracted from the endosperm in the kernel.
  • This flour is available in a yellow and white version.
  • Both varieties are gluten-free.
  • Yellow Corn Flour is often combined with wheat flour to reduce the overall.
  • Dishes: Corn Flour Biscuit, Corn Flour Butter Cake, etc. 
  • Name of Plant: Corn

Corn Starch

Read: Mother Sauces



21. Potato Flour

  • It is made from dried potatoes
  • It is a carbohydrate-based thickener with little protein, useful for people who have to avoid gluten flours.
  • Dishes: It is used primarily for making commercial potato bread in combination with plain or strong flour or as a thickener for soups, gravies, and Chinese stir fry dishes.
  • Name of Plant: Potato.



22. Almond Flour

  • Made by blanching almonds in boiling water to remove the skins, then grinding and sifting them into a fine flour. 
  • Gluten-free flour
  • To replace wheat flour with almond flour, start by replacing the flour 1:1 and then add more of a rising agent (like baking powder or baking soda) to accommodate the heavier weight of the almond flour.
  • Dishes: Fondant, Cookies, Muffins, Pancakes, Biscuits, and Bread
  • Name of Plant: Almond.

Almond Plant


 





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