What is Wheat flour ?

Wheat flour

Wheat flour is a powder made from the grinding of wheat used for human consumption. 

There is two types of wheat flour.

1. Soft wheat flour

2. Hard wheat flour

Wheat varieties are called "soft" or "weak" if gluten content is low 6%-8%, and are called "hard" or "strong" if they have high gluten content. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.

What is a soft wheat?

Soft wheat is a light golden color and is often called “white wheat.” It has more starch and less gluten than hard wheat, and it is a good choice for cakes, pastries, desserts and Biscuits.

What is a hard wheat?

Hard wheat flour is used for breads. High gluten flour is a hard wheat flour milled from a very high protein spring wheat, and it is a good choice for Bread, Buns, Pizza and rolls.

What are the uses of wheat flour?

You can use it to make all bakery products like wise biscuits, bread, baked goods, pancakes, and many more. Additionally, Flour is also used for coating foods like fried chicken or cutlets. Finally, flour is a key ingredient in making pasta.

W Index indicator:

Name	W Index	Protein Content (by Weight)	Example Usage
Weak flour	90 - 160	9% - 10%	Biscuits, cakes.
Medium strength flour	160 - 250	10% - 12.5%	Pizza, focaccia, baguettes, pugliese bread.
Strong flour	above 300	above 13%	Sourdough bread.