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 

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 

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

 

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

Read: Components of Sandwich

 

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.

Read: Thick Soup

 

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

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

Read: Types of Knives

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

 

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.

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

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.

 

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