Knowing All Kinds of Flour

There are many kinds of flour which have variations of they usefullness. One flour is suitable for cake but the one atoher suitable for cookies. If you really love your cooks, please check it out!

If you choose the correct flour, you would be great chef.

A. WHEAT FLOUR

Made from grain-wheat and hulled refined. Distinguished on the protein content (Gluten). Gluten affects processed products, because it required a distinguished according to type of wheat flour for certain foods.

A.1. High Protein Wheat Flour

Protein content > 12.5%. Mostly used for kind of
foods which in the process using yeast; for the example are bread, doughnut, and noodles.
The examples of this flour are: Cakra Kembar, Kereta Kencana, and Tali Emas.

A.2. Medium Protein wheat Flour (All Purpose)

All purpose wheat flour, the protein content is between 10-11 %. Usually used for made all kind of foods; such as pukis, fried banana, sweet martabak, meatball, cake, etc.
The examples of this flour are: Segitiga Biru, Gunung Bromo, and Beruang Biru.

A.3. Low Protein Wheat Flour

The protein content is very low, just between 8-9 %. Becasue this flour absorb a little water and sugar, so foods which made with this flour would be more crunchy and crispy. Usually used for made cookies, pie, and cake.
The examples of this flour is: Kunci Biru (Bogasari)

B. WHOLEMEAL FLOUR/ WHOLE-WHEAT FLOUR

Made by grinding the entire wheat grain (including the husk). Its texture is more rough than wheat flour and the color is not white but a bit dull brown. Very absorbing liquid. Often used to make cookies or bread with a distinctive taste.
The example is Taj Mahal (Bogasari)

C. WHEAT BREAD FLOUR or BREAD CRUMB

Wheat bread / bread crumb has several different types texture and color; which are:

C.1. Wet White Bread Flour
Usually used to mix the contents of chicken or meat roll, thicken the batter pudding, cake or sauce sweet flavor.
How to make it is torn bread that is not dried and then process with a food processor until smooth. immediately processed become foods.
 
C.2. Dry White Bread Flour
Typically used to wrap fish, chicken, meat or vegetables before frying.
How to make it is put the bread without the skin on a flat baking pan layer by layer and then drying under the sun or roasted with temperature 120 ° until dry but not brown. Then puree with a food processor or crushed in the plastic bag.
Wear well for 1 month at airtight container.

C.3. Brown Bread Dry Flour
Usually for topping grilled dishes such as potato gratin or risoles and croquettes.
How to make it is same as make white bread flour, only is used more high temperature and the color of bread become brown.

C.4. Panko Flour
Wheat bread with a more coarse texture than usual bread flour, there are a golden yellow, also white color.
Usually used for Japanese food such as Katsu or Tempura. It feels more crispy and crunchy.
 

D. Self - Raising Flour
Is wheat flour that has been spiked with baking soda.
Cake which is made with this flour is more resistant a little longer before baking and does not become sodden and flare better. The price of this type flour is more expensive than other types of flour.
As a substitute ingredient in made of cake are:
225 grams Self-Raising Flour = 225 grams of wheat flour protein + 1 / 2 tea spoon Baking Powder + 1 tea spoon baking soda.
As a substitute ingredient in made of cookies are:
1 cup (115 grams) Self-Raising Flour = 1 cup flour medium protein + 1 tea spoon Baking Powder.
This flour is only effective for 3 months, after this period the flare substance is not working anymore.