Different types of flour 4...

FLOUR

Different types of flour are milled for different baking purposes. Protein content and gluten content will affect elasticity.

The higher the protein content, the harder the flour. Bleaching produces a lighter, more aesthetic color.

All-purpose flour (bleached or unbleached) is a blend of hard and soft wheats and has a protein content of 10% to 11%. It is ideal for hearty cookies, like chocolate chip and oatmeal, and some pastries.

Bread flour, made from hard wheat, has a protein content of up to 15%. It is not used for cakes, but for chewy breads.

Cake flour is made from bleached soft wheat, has a low gluten content and has a protein content of 7% to 8%. It creates a white cake with a delicate crumb, and is preferred for delicate cookies.

Pastry flour has a moderate gluten content and a protein content of 8.5% to and 9.5%. It is used for many cakes and pastries.

There are different types of flourless cake. One substitutes ground nuts for wheat flour. While the cake does not rise as high the cakes

are just as delicious and can be enjoyed by people with gluten allergies.

Frosting, used to cover the top and sides of a cake, and often as a filling between the layers, is typically made from sugar plus a fat such as butter and/or milk or cream. It is generally flavored with vanilla extract or other flavoring—cocoa powder, coffee, lemon, lime, orange, strawberry, etc.