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2. 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.

3. 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.

4. Wheat flour - Wikipedia

   en.wikipedia.org/wiki/Wheat_flour

   Whole-wheat white flour is white flour that contains the endososperm, bran, and germ [8] Enriched flour is white flour with nutrients added to compensate for the removal of the bran and germ; Bleached flour is a white flour treated with flour bleaching agents to whiten it (freshly milled flour is yellowish) and give it more gluten-producing ...

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

   www.aol.com/12-types-flour-bakers-know-141856852...

   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.

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

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

   For white flours, only the endosperm is milled, but with whole wheat flour, some of the germ and bran is added back in, which give it a nutty flavor and dense texture (plus fiber, minerals and ...

7. Flour extraction - Wikipedia

   en.wikipedia.org/wiki/Flour_extraction

   The extracted endosperm flour came to be known as “white flour” as this element of the wheat kernel is white. This system ingeniously accomplished the extraction of most of the starchy endosperm while separating out virtually all of the bran and germ elements, extracting about 72% of the whole grain kernel.