Flour Categories
Flour comes in four categories to cover a variety of bakery products. The Flour classification refers to its protein level. The protein content is determined by the wheat strain planted by the farmer and the subsequent climatic conditions during growing.
Wholemeal Flour
Protein average: 12% – 14%
High Protein Bread Flour
Protein average: 12% – 14%
Medium Protein Plain Flour
Protein average: 10% – 12%
Low Protein Cake Flour
Protein average: 7% – 9%
Rye Flour
Protein average: 8% – 15%
Types: Dark Rye, Light Rye
Specialty Flour
Protein average: 12% – 14%
Suitable for Bread, Buns, Pastry, Cakes and Cookies. It can be used alone but mainly in conjunction with other flour types as a percentage of the total flour.
Suitable for all types of Bread, Buns and some Pastry.
Suitable for Bread, Pastry, Cakes and Cookies.
Suitable for all types of Cakes, Sponges Cookies and Muffins. Cake flour can be chlorinated (It denatures protein and increases absorption) or straight-stream unchlorinated cake flour.
Suitable for bread making on its own or blended with white flour. The protein differs from wheat flour, containing only Gliadin, resulting in smaller, more compact breads.
Spelt, Einkorn, Kamut and Buckwheat are known as ancient grains. They can be used individually to make bread but are challenging to handle as doughs are sticky. You will blend these with white flour to make bread. Some speciality flours have a gluten-free label.
Flour Type and Availability
The protein content of the harvested wheat will finally determine its category and use. Flour is the base ingredient in a recipe, with each grade playing different roles across product ranges. A specific name often identifies flour types, e.g. all-purpose flour from the medium protein range; and self-rising flour, a medium protein flour containing baking powder.
Country generic names such as Hong Kong Flour are identified with certain dim sum products and are low protein flour. European Flours, very popular with Artisan bakers, use a different system which identifies the flour by its extraction rate, e.g., T45 (like plain flour), T55 (like bread flour), and T65 (high- end bread flour)
The extraction rate relates to the flour obtained from the milling process. Flour with a high number after the T means the flour has a high bran content (minerals) from the milling process.