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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.
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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.
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 ...
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German flour type numbers (Mehltype) 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, 650, 812, and the darker types 1050 and 1600 for wholegrain breads.
Bread machine recipes are often somewhat smaller than standard bread recipes, and are sometimes standardized based on the capacity of the machine's pan; most common in the United States market are 1.5 lb/700 g units, and the majority of recipes are written for that capacity; however, 2 lb/900 g units are not uncommon.
Whole-wheat flour is used in baking of breads and other baked goods, and also typically mixed with lighter "white" unbleached or bleached flours (that have been treated with flour bleaching agent(s)) to restore nutrients (especially fiber, protein, and vitamins), texture, and body to the white flours that can be lost in milling and other ...
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- 3579 S High St, Columbus, OH · Directions · (614) 409-0683
