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Everything About Flour

Published on
31 July 2024
Chef Silvano
Chef Silvano

A Comprehensive Guide everything about flour

How often have you stood in front of the flour shelf, confused about which flour to use for your breakfast rolls or weekend waffles? Wheat flour, spelt flour, or rye flour? And what do the different flour types with their cryptic numbers even mean?

This comprehensive guide will help you understand the differences and choose the right flour for each of your baking projects.

Flour is an essential component in any kitchen, playing a crucial role in numerous recipes—from bread and cakes to pizza. However, the variety of flours and their different names can often be confusing. In this blog post, I’ll explain the various types of flour, their properties, international names, and their uses in detail.

International Names

It can be confusing to encounter different names for the same types of flour in different countries. Here are some international comparisons:

  • Wheat Flour Type 405 (Germany) – Pastry Flour (USA)
  • Wheat Flour Type 550 (Germany) – All-purpose Flour (USA)
  • Wheat Flour Type 812 (Germany) – Bread Flour (USA)
  • Wheat Flour Type 1050 (Germany) – High-Gluten Flour (USA)
  • Wheat Flour Type 1600 (Germany) – Whole Wheat Flour (USA)
  • Wheat Flour Type 00 (Germany) – Italian 00 Flour (USA)
  • Spelt Flour Type 630 (Germany) – White Spelt Flour (USA)
  • Rye Flour Type 1800 (Germany) – Pumpernickel Flour (USA)
Choosing the right flour can make the difference between a good and a great baking result. Whether you're making bread, cakes, pizza, or gluten-free treats, Switzerland's top chef Silvano Braga's guide has you covered.

What Do Flour Types Mean?

The number on flour packages refers to the mineral content of the flour, indicated in milligrams per 100 grams of flour. For example:

  • Wheat Flour Type 405 contains 405 mg of minerals per 100 g of flour.
  • Wheat Flour Type 550 contains 550 mg of minerals per 100 g of flour.

The higher the number, the more minerals are present. The extraction rate determines how much of the grain is processed. Higher extraction rates mean more bran and germ remain in the flour, increasing the mineral content.

Choosing the right flour can make the difference between a good and a great baking result. Whether you're making bread, cakes, pizza, or gluten-free treats, Switzerland's top chef Silvano Braga's guide has you covered.

Protein Content and Baking Properties

The protein content in flour is crucial for baking properties. Here’s an overview of protein content and its effects:

  • Wheat Flour Type 405: approx. 8-9% protein. Ideal for fine baked goods like cakes and cookies.
  • Wheat Flour Type 550: approx. 10-11% protein. Perfect for bread, rolls, and pizza.
  • Wheat Flour Type 812: approx. 11-12% protein. Good for dark wheat and light mixed breads.
  • Wheat Flour Type 1050: approx. 12-13% protein. Suitable for dark gray breads or mixed breads.
  • Wheat Flour Type 1600: approx. 13-14% protein. Good for dark bread and rolls.
  • Spelt Flour Type 630: approx. 11-13% protein. Ideal for cakes, small pastries, and bread.
  • Rye Flour Type 1150: approx. 7-9% protein. Good for mixed bread and rolls.

Flours with higher protein content (also known as gluten) have a stronger structure and are ideal for bread and pizza, making the dough more elastic and creating a better crumb. Flours with lower protein content are better suited for fine, delicate baked goods like cakes and cookies.

Choosing the right flour can make the difference between a good and a great baking result. Whether you're making bread, cakes, pizza, or gluten-free treats, Switzerland's top chef Silvano Braga's guide has you covered.

Uses of Different Flours

  • Wheat Flour:
    • Type 405: Classic household flour, fine consistency, used for cakes, cookies, sauce thickening.
    • Type 550: Bread and roll flour, stable dough, ideal for white bread, pizza, yeast pastries.
    • Type 812: Rich in minerals, coarser consistency, for dark wheat and light mixed breads.
    • Type 1050: Dark flour, for gray breads and mixed breads.
    • Type 1600: Strong flour, good for dark gray breads.
    • Type 00: Italian pizza flour, for perfect pizza.
    • Whole Wheat Flour: 100% extraction rate, rich in fiber and minerals, for rustic breads.
  • Rye Flour:
    • Type 815: For rye and mixed bread, lard pastries, and small pastries.
    • Type 997: Stronger flavor, for rye breads, mixed breads.
    • Type 1150: For rye breads and mixed breads, lower glycemic index.
  • Spelt Flour:
    • Type 630: Slightly nutty flavor, for cakes, small pastries, bread.
    • Type 812: For light bread and pizza bases.
    • Type 1050: For dark spelt and mixed breads, savory cakes.
  • Gluten-Free Flours:
    • Buckwheat Flour: Nutty-spicy flavor, high protein content, for savory baked goods and cakes.
    • Almond Flour: Aromatic, defatted, for sweet pastries and as breading.
    • Coconut Flour: Rich in protein and fiber, for soups, sauces, desserts.
    • Cornmeal: For nachos, tortillas, corn waffles.
    • Chickpea Flour: Plant protein source, for pancakes, falafel.
    • Rice Flour: For sweet and savory baked goods, traditional Indian dosa.
    • Cassava Flour: Versatile, tasteless, as a binder.
Choosing the right flour can make the difference between a good and a great baking result. Whether you're making bread, cakes, pizza, or gluten-free treats, Switzerland's top chef Silvano Braga's guide has you covered.

Tips and Tricks

  • Measuring Flour Correctly
    • Wheat Flour Type 405: 1 cup = 106 g
    • Wheat Flour Type 550: 1 cup = 120 g
    • Whole Wheat Flour: 1 cup = 113 g
    • Rye Flour: 1 cup = 103 g
    • Spelt Flour: 1 cup = 120 g
  • Storing Flour Flour should be stored in a light- and airtight container at a temperature of 16°C to 20°C. Whole wheat flour can become rancid faster due to its fat content and should be used within four to six weeks.
Choosing the right flour can make the difference between a good and a great baking result. Whether you're making bread, cakes, pizza, or gluten-free treats, Switzerland's top chef Silvano Braga's guide has you covered.

The Importance of Protein Content in Flour

The protein content in flour affects how much water the flour can absorb and how the dough behaves. Higher protein content means more gluten formation, leading to a more elastic dough that can rise better. This is especially important for bread and other baked goods that require a strong structure. Flours with lower protein content absorb liquid more slowly and are better suited for cakes and cookies that require a tender texture.

Conclusion Choosing the right flour can make the difference between a good and a great baking result. Whether you want to make bread, cakes, pizza, or gluten-free treats, this guide has you covered. What flour do you use most often for baking cakes, bread, or pizza? Do you have a favorite recipe you’d like to share? I look forward to hearing about your experiences and tips!