Monday, January 7, 2013

Know Your Flours

If your taking up baking as a new hobby for the new year this little guide to flour may help you along the way.

Plain Flour: Multi purpose mostly used for pastries, scones and cupcakes

Cream Flour: Also Multi purpose but contains a a low level of raising agents which I don't think many people know and use it in baking products that don't require any raising agents such as pastry and when baking blind a pastry tart it'll puff up too much and probably break.The manufacturers made this flour for the home cook to lend a hand in consistency, personally I don't like cream flour and never use it.

Strong Flour: Strong flour is made with harder wheat's to add strength to a bake,
perfect for use in Breads, Choux Pastry, Pizza Dough, Pasta, flat breads and Scones if you want them extra tall and uniform.

Whole Wheat: Whole Wheat flour is the whole wheat ground either fine or course or extra course its a natural flour and contains a lot of fibre.
Uses are, Irish Brown Soda bread, Digestive biscuits, Cheese crackers Whole wheat pasta and Whole wheat pastry.


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