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Basic information about flour
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All-purpose: Made from a blend of high-gluten hard wheat and lowgluten soft wheat. It comes in two forms: bleached or unbleached.
Bread flour: Unbleached, high-gluten blend of 99.8 percent hard wheat.
Whole wheat flour: Contains wheat germ, which means it has higher fiber, nutritional, and fat content.
Cake or pastry flour: Fine-textured, soft wheat flour with high starch content that makes tender cakes and pastries.
Self-rising flour: All-purpose flour to which baking powder and salt have been added; it can be substituted for all-purpose flour in yeast breads by omitting the salt, and in quick breads by omitting both the baking powder and the salt.
Instant flour: Granular flour formulated to dissolve quickly in hot or cold liquids; used mainly as a thickener in sauces, gravies and cooked mixtures.
Other grain flours: Barley, buckwheat, corn, oats, rice, rye, and triticale are also milled into flours.
SOURCE: The Food Lover's Companion
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