Easy Cooking Recipes

You never fail to make a cake? As bread is not perfect swell, become sodden cake or pastry texture is not brittle. If so, you most likely choose the wrong type of flour. Let us identify the characteristics of each type.

Until now, wheat flour is imported products to come from temperate countries like America and Australia. Normally the arrival of wheat is still a grain of wheat seed. Through the process of washing, stripping the husk, milling and whitening (bleaching) so the flour as we know it. In the process of making flour will produce a variety of starch derivatives. As in the stage of milling, chaff and institutions flake separated into flour, the endosperm of wheat flour and crushed into particles of endosperm in the form of coarse granular flour called semolina.
Types of Wheat Flour
In the market many types of wheat flour in circulation, each of which has different characteristics and functions. Let us identify more closely:

Hard Wheat (High Protein Wheat.)
Better known as the wheat market Chakra Twin. Flour is obtained from hard wheat (hard wheat). 11-13% protein content. The high protein contained nature makes easy mixed, fermented, high water absorption, elastic and easily milled. These characteristics make the hard wheat flour is suitable for the raw materials of bread, noodles and pasta because it is elastic and easily fermented.
Hard Wheat (High Protein Wheat.)

Medium Wheat (Wheat Protein Medium).
Type of medium wheat flour containing 10% -11%. Most people know him as the all-purpose flour or all-purpose flour, on the market better known as Blue Triangle flour. Made from a mixture of hard wheat flour and soft wheat so that its characteristics between these two types of flour. This is suitable for making flour dough fermentation with medium development level, such as donuts, bakpau, Agency, panada or various cakes and muffins.

Soft Wheat (Wheat Protein Low).
Flour is made from soft wheat with gluten protein content of 8% -9%. Nature, has low water absorption so earnest result in dough That Is Difficult stirred, no elastic, sticky, and low-power development. Suitable for making pastries, biscuits, pies and cakes That do not require Fermentation. In the flour market is better known by the name flour Cap Locks.

Self Raising Flour.
This type of flour that has been added to the developer material and salt. The addition of flour makes the nature more stable and does not need to add more developers into the batter. If difficult to get, add a teaspoon of baking powder into a kilo of flour instead. Self raising flour is suitable for making cakes, muffins, and pastries. If not available could be replaced by mixing ½ kg of wheat flour with 1 teaspoon baking powder, mix well.
Enriched Flour.

Wheat flour is substituted with a variety of vitamins or minerals with the aim of improving the nutritional value contained. Usually the price is relatively more expensive. Suitable for dry and sponge cake.

Whole Meal Flour.
Flour is usually made from whole grain, including bran and institutions so that the color is darker flour / cream. Whole-meal flour is suitable for health food and diet because fiber content (fiber) and very high protein.