Granular to the touch and high in protein. Used for commercial breadmaking, as it is too difficult for homecooking. One would not use this kind of flour for making pastries, it is too dense.
Used for hearty breads and rolls, would not be used for cake or pastries.
http://www.canadianmillers.ca/productspecs.php
Pastry/Cake Flour
Made from soft wheat and finely milled.
Can be used for cakes, pastries, but not for bread.
http://www.canadianmillers.ca/productspecs.php
Macaroni Pasta Flours
Made of endosperm of durum wheat kernel
Used to make pasta, could not be used to make pastries
http://www.canadianmillers.ca/productspecs.php
Whole Wheat Flours
Made by grinding the entire wheat kernal (ie whole wheat)
Used to make bread, cannot be used to make cake
http://www.canadianmillers.ca/productspecs.php
One thought on “Five Flours”
Good work, Megan. I would have preferred a bit more expansion on your points (perhaps paragraph form would have aided you a bit more in developing your answers).
Good work, Megan. I would have preferred a bit more expansion on your points (perhaps paragraph form would have aided you a bit more in developing your answers).