1 CERTIFICATE LEVEL - PASTRY

FLOUR

Flour is a substance, generally a powder,

made by grinding raw grains or roots and
used to make many different foods
FLOUR

Wheat Flour - A variety of forms, is the

flour used most often in the bakery.

Hard wheat (13 -15%) -

Lower starch and more
proteins that will form gluten
when the flour comes in Bran is protect the wheat. It
Extraction- contactExtraction
with water rateand is
is the Composition of flour
comprises 6 principle layer 14%
Gums-
percentagekneaded.
of flourgumsobtainare forms
from theof grain. Endosperm.
Starch- white It consist of of
flour has
For 75% carbohydrate.
extraction rateThey means havethat much
75kg of protein68-
about starch
76%fatstarch.
water sugar
During&
flour wasgreater
obtain capability
from 100kg
Medium wheat to of
absorb
wheat.
(10-12%) water
The mineralprocess
mixing matter 83%.they absorb water
than either starch
remain consists of brain germ and other or protein. andGerm
swellcontain
in size.embryo of plant
Types
parts of flour
of wheat. Soft wheat flour (cake flour- Bread flour – made
& rootlet. It has scutellum
from hard wheat
Fats
07-09%) and–High
Wholemeal minerals
flour- are
100%
in starch otherand has enoughbetween
good –germ
Protein- & endosperm
06-18%
quality to 03%
of white
gluten flour
component
extraction
less protein. of flour. is protein.
make it ideal It will
for yeast develop
bread. Bread,Gluten &
Composition Brown flour-of flour 85% of original pretzels.acts as binding agents when cook
Self-rising
Flour grade-
Starch- flour
white
grain. Some -flour
Itbran
is has
a& white
of
germ flour
about to
are68- What is gluten?
which
76%
Fancy, baking
starch.
First
removed powder
During
Clear mixing
and and sometimes
processClear.
Second theysalt Cake flour – Similar
Gluten is a- general
Fibre Bran name
from for the
many
in protein level grains
to
has been
absorb
These wateradded.
floursand
White Advantage
are swell
flour-in75%
darker insize.isofthat
colour the the
proteins
wheat found
is
pastry flour very inrich
(about wheat. When
cake combined
in dietary
8-9%), fibre.
flour isOat
baking powder is blended
grain. Bran & germinare uniformly.with
removed water
milled tobran
anand ismixed,
high inform
ultra-fine an elastic
soluble
consistency. fibre.
It is
Disadvantage is baking powder will loses texture in a dough.bleached
also traditionally Gluten provides
& low gluten.
its leavening
Varieties ofpower
flour with time. structure to yeast
It has a soft, Moisture-
smooth – raised Theproducts
texture moisture
and a pureand
can absorb
white color. two
content
This times
of their
flour
flour inweight
good
is used in
condition
for cakes
All-purpose
Whole wheat flour —-All-purpose
flour – It is made flour
by is water.
and other ranges
delicate frombaked 11%goods.
to 14%. If it
a mixturethe
grinding of entire
approximately equal parts
wheat kernel. becomes higher than this,
hard and soft
Requiring morewheat flours. It is used in the
liquid. How
Pastry store –flour
to flour
spoilages Lowisgluten
likely flour.
to occur.It is For
kitchen rather than the bakeshop.  When it’s
this open
reasons to air, oils
flour
used for pie dough and for same cookies, in
shouldthe flour
always
Raw flour-It is not safe to eat raw flour. will be oxidation.
be stored
biscuits, and muffins Result
covered of that
in rancid
a dry of
place.
Buckwheat
It -Naturallybacteria,
contain pathogenic gluten-free, It is
and can flour.
blue inillness.
cause colour and has a very nutty flavour. Should be store covered and cool dry
It absorbs lots of moisture. place to avoid absorbing moisture,
attacking insects and odors, & less than 06
Rice- Rice flour has a granular, coarse
SRILANKA INSTITUTE OF TOURISM &months.
HOTEL MANAGEMENT
texture and is gluten-free. Don’t store flour near sock powder,
Absorption
onion, or other -Absorption
products with refersodors.
to the amount
of water a flour can take up and hold while
being made into a simple dough. If the