Which flour for which preparation?
White flour all-purpose
Obtained by milling and blending various varieties of corn hard and corn tender, it lends itself to a host of uses, as its name suggests.
Obtained by milling and blending various varieties of corn hard and corn tender, it lends itself to a host of uses, as its name suggests.
Bleached flour
When artificially bleached, its oxidation makes the gluten stronger or more elastic and leads to better baking results.
The flour of corn full
You can substitute white flour with flour from corn whole, but sometimes it is necessary to slightly increase the quantity. The resulting preparation will be more nourishing, but its color, flavor and volume will differ. You can use it to make bread and pastries that do not require elasticity like broken dough, sponge cake, shortbread or biscuits. Remember to sift it and reintegrate the sound collected in the sieve, it will make it lighter.
The flour of corn soft
Ideal for making muffins and pie dough.
Bread flour corn hard
Use it for pancakes and pasta food. Remember to sift it before.
The flour for cakes
It is a white flour made exclusively from corn tenderly ground very finely. Very refined, it is rich in starches and less in protein and gluten. It therefore gives lighter cakes and should not be used to make bread with yeast.
Pastry flour
From the corn tender or sometimes corn hard. Low in gluten, it is finely ground but does not reach the fineness of cake flour. It is used to make pastries, cookies or cakes. It should not be used to make bread with yeast.
Gluten flour
It can be used with flour from corn whole grain or with low gluten flour such as rye, barley or oat flour.
Spelled flour
Spelled flour, softer than corn, is often used in the artisan bakery because of its good taste.
Wheat flour
Made from a variety of cornit is intended for the pastry, biscuit making and pizza dough making.
