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All-purpose Flour |
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A blend of hard or soft wheat
flours, which is lower in protein then bread
flour but higher than cake flour. It can be used
with good results for all type of home-caked
products. |
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Instant Flour |
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Millers have developed an
all-purpose flour which some associated with the
term "instantized" or "instant blending" to
indicate flour dissolves readily in liquids
without forming lumps. It is a no-sift flour. |
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Bran |
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A by-product of whole-wheat
flour. It contains some of the outer hush and
some of the endosperm. |
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Bread Flour |
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Milled from inner part of the
hard spring or winter wheat. |
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Buckwheat Flour |
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Milled from the finely ground
buckwheat kernel. |
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Cake Flour |
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Milled from soft wheat; the most
highly refined flour milled; granulation
uniform; protein content very low' flour is very
delicate in quantity. |
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Corn Meal |
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Milled from corn. |
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Entire Wheat, Graham or
Whole-Wheat Flour |
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Milled from cleaned whole-wheat
grain. |
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Pastry Flour |
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usually made of soft wheat; low
in protein and finely milled, though not as fine
as cake flour. |
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Rice Flour |
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Milled from rice. |
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Rye Flour |
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Milled from rye grain. More like
wheat flour in bread making qualities than any
other grain. |
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Self-Rising Flour |
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Milled from soft or winter wheat
and has salt and leavening added. |
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Soybean Flour |
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Milled from the soybean. |
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