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FLOUR

Generally speaking, flour made from hard winter wheat contains 13% to 15% protein (gluten).

Bread flour is made from hard wheat which produces dough that is elastic and can expand well.

Flour made from wheat grown in the hot months of summer is soft wheat with only 4% to 9% gluten.

Cake and pastry flour is made with fine textured soft wheat, producing tender dough with little stretch for products needing a crumbly texture.

All purpose flour is a mixture of the two types, with about 11-12% gluten."

Pillsbury began its annual 'Bake-off' in 1950 to promote it's flour.

Flour is made by grinding and sifting grains (or other foodstuffs), especially wheat. Some other grains that are ground into flour are rye, buckwheat, barley, corn and rice. Other foodstuffs that are used to make flour are potatoes, acorns, mesquite, cassava, soybeans, amaranth and bananas.

 

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