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

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   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. Flour - Wikipedia

   en.wikipedia.org/wiki/Flour

   German flour type numbers (Mehltypen) indicate the amount of ash (measured in milligrams) obtained from 100 g of the dry mass of this flour. Standard wheat flours (defined in DIN 10355) range from type 405 for normal white wheat flour for baking, to strong bread flour types 550, 812, and the darker types 1050 and 1600 for wholegrain breads.

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

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   3. Whole Wheat Flour. All flours are made from wheat kernels, which are separated into three components—the endosperm, germ and bran—during the milling process.

5. White bread - Wikipedia

   en.wikipedia.org/wiki/White_bread

   Graham bread, an early reintroduction of an unbleached bread; Maida flour, a bleached flour typically used to make a white bread in India; Plain loaf; Pullman loaf, bread baked in a lidded pan, responsible for square-shaped slices; Rye bread, a bread that can be darker or neutral in color; Sliced bread, pre-sliced and packaged bread, first sold ...

6. 12 Types of Flour All Bakers Should Know (and What They’re ...

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   With all the types of flour to choose from, baking projects can get a little overwhelming. Friend, you’ve come to the right place. Flour is a catch-all te.

7. Wheat flour - Wikipedia

   en.wikipedia.org/wiki/Wheat_flour

   Its protein content ranges between 9% and 10%. It is available as a white flour, a whole-wheat flour, or a white flour with the germ retained but not the bran. It is suitable for pie pastry and tarts, some cookies, muffins, biscuits and other quick breads. Flour is shaken through a sieve to reduce the amount of lumps for cooking pastry. [3]