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0All about flour/media/131894/flour.png<p><span style="text-decoration: underline;"><strong>All about flour in bread baking</strong></span>: <br />To baking enthusiasts in kitchens all over the world wheat flour is an absolute essential when baking up a storm for friends and family. For many of us we don’t question why Snowflake wheat flour is in our cupboards and cakes. We just follow the recipe,  we’re here to tell you all you need to know about <a href="/products/snowflake-flour/brown-bread-wheat-flour.aspx" title="Snowflake brown wheat flour">Snowflake bread wheat flour</a>, <a href="/products/snowflake-flour/cake-wheat-flour.aspx" title="Snowflake cake wheat flour">Snowflake cake wheat flour </a>and every bodies favourite, <a href="/products/snowflake-flour/self-rising-flour.aspx" title="Snowflake self raising wheat flour">Snowflake self raising flour</a>.</p> <p><br /><strong><span style="text-decoration: underline;">What is</span> </strong><a href="/products/snowflake-flour/brown-bread-wheat-flour.aspx" title="What is wheat flour?">Wheat Flour</a>?<br /><strong>Wheat flour</strong> comes from grains and has been milled, ground into a fine powder that has been cooked with since prehistoric times. When we make brown bread we use <a href="/products/snowflake-flour/brown-bread-wheat-flour.aspx" title="Snowflake brown wheat flour">brown bread wheat flour</a> that has the outer layer included as well, in fact we use all the grain from is outer shell to the endosperm and the germ – but <strong>white wheat flour</strong> is made by grinding the endosperm in to a fine powder. Endosperm contains all the starches and proteins – which are what makes wheat flour, flour and why we use it.</p> <p><br /><span style="text-decoration: underline;"><strong>Why is it used in baking?</strong> </span><br />Wheat flour is great for baking in general and specifically for the use of <a href="/recipes/breads.aspx" title="Snowflake bread recipe's">baking breads</a> because of the large amounts of gluten and gluten is a substance that is made up of strong, elastic proteins which form a network that traps in the gases produced by <a href="/products/snowflake-baking-aids.aspx#.U7FaCrFbjIU" title="Snowflake Leavening agents">yeast, baking powder and other leavening agents</a>.  These networks that are formed by the <strong>protein in the gluten</strong> are what help your <strong>breads and cakes to rise</strong>.</p> <p><br /><span style="text-decoration: underline;"><strong>How does it work?</strong></span> <br />The wheat flour itself does not contain gluten, the gluten is created when <strong>flour</strong> is mixed with water, as mentioned above the gluten networks or bonds trap the gases produced by the <strong>leavening agents</strong> such as yeast or baking powder. The gluten development that takes place during mixing process and the amount of fats that your favourite recipe calls for. The longer you knead your <strong>bread dough</strong> for means the more time the gluten bonds will have to develop and the higher your <strong>bread, cakes or cupcakes</strong> will rise.</p> <p><br /><span style="text-decoration: underline;"><strong>Flour types:</strong></span><br />We think that if you use one type of wheat flour you’ve used all types of wheat flour, this is not the case. Wheat flour is categorized by its protein content and its gluten power. <br /><a href="/products/snowflake-flour/cake-wheat-flour.aspx" title="Snowflake cake wheat flour">Cake wheat flour</a>, for example, has the least amount of protein (6-8%) and will create the least amount of gluten, which is why it’s ideal for light, fluffy cakes.<br />All-purpose flour; as the name suggests, can be used for all sorts of baking and is composed of flours with high and low gluten power and has a medium protein content of 10-13%. The protein content of bread flour however is pretty high (12-15%) and is best for yeast breads.<br /><a href="/products/snowflake-flour/self-rising-flour.aspx" title="Snowflake self raising wheat flour">Self-rising flour is all-purpose flour</a> that has been combined with salt and a chemical leavener, usually baking powder. <br /><a href="/products/snowflake-flour/nutty-high-bran-wheat-flour.aspx" title="Snowflake nutty bigh bran wheat flour">Whole wheat flour</a> has the highest ratio of protein (13-14%), but the bran and germ that have been milled into it actually work as little knives to cut through the gluten bonds and inhibit rise. Because of this wheat flour is often used in conjunction with other flours, such as all-purpose, to compensate.<br /><br /></p>