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  2. A Guide to Different Types of Flour and When to Use Them - AOL

    www.aol.com/guide-different-types-flour-them...

    Bread Flour. Comparing bread flour versus all-purpose flour, the former has the highest protein content of the refined wheat flours, clocking in at up to 14 percent.

  3. Baker percentage - Wikipedia

    en.wikipedia.org/wiki/Baker_percentage

    For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the weight of flour rather than with respect to the weight of all ingredients, the sum of these percentages always exceeds 100%.

  4. 12 Types of Flour All Bakers Should Know (and What They’re ...

    www.aol.com/12-types-flour-bakers-know-020000546...

    Baking with bleached flour will yield softer results, too, but overall, the two are interchangeable. ... Yeast breads, bagels, ... Somewhere between cake flour and all-purpose flour is pastry ...

  5. 12 Types of Flour All Bakers Should Know (and What They’re ...

    www.aol.com/12-types-flour-bakers-know-171600229...

    Buy it: King Arthur Baking Company Unbleached All-Purpose Flour. 2. Bread Flour. Lakshmi3/Getty Images. ... Use it for: Yeast breads, bagels, pretzels and pizza dough. Buy it: ...

  6. Farinograph - Wikipedia

    en.wikipedia.org/wiki/Farinograph

    A weaker flour, such as a cake or pastry flour with a much lower gluten content would have a much steeper decline after peak time. The points of interest on the graph are fivefold: Arrival Time (Absorption) – Absorption is the point chosen by the baking industry which represents a target water to flour ratio in bread.

  7. Wheat flour - Wikipedia

    en.wikipedia.org/wiki/Wheat_flour

    Bread flour or strong flour is always made from hard wheat, usually hard spring wheat. It has a very high protein content, between 10% and 13%, making it excellent for yeast bread baking. It can be white or whole wheat or in between. [3] Cake flour is a finely milled white flour made from soft wheat.

  8. Flour - Wikipedia

    en.wikipedia.org/wiki/Flour

    All-purpose, or "AP flour", or plain flour is medium in gluten protein content at 9.5–11.5% [17] (10–12% from second source [18]) protein content. It has adequate protein content for many bread and pizza bases, though bread flour and special 00 grade Italian flour are often preferred for these purposes, respectively, especially by artisan ...

  9. We Baked Cookies With 10 Different All-Purpose Flours ... - AOL

    www.aol.com/lifestyle/baked-cookies-10-different...

    To evaluate the performance of these 10 all-purpose flours, we conducted a blind taste test using a classic sugar cookie recipe. Our goal was to assess each flour's baking qualities without bias ...

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