CakePediaa

Dear beginners, this pictorial guide will make it easier to know which mixer attachment to use and when.

The right tool can make baking smoother and give you better results.

As usual, I hope this helps.

Today's Learning Outcome:

Knowledge about Flour:

🌾 What is Flour?
Flour is a fine powder made by grinding grains, legumes, nuts, or seeds. The most common flour is wheat flour, widely used in baking and cooking.

🧬 Composition of Wheat Flour:
The composition can vary based on the type of wheat and how it's milled, but typically includes:

1. Starch (70–75%) – Provides structure and bulk.
2. Protein (7–15%) – Mainly gluten-forming proteins (glutenin & gliadin).
3. Moisture (10–14%) – Helps in dough consistency.
5. Fat (1–2%) – Mainly from the wheat germ.
6. Minerals (Ash, ~0.4–1%) – Iron, calcium, magnesium.
7. Vitamins – Especially B vitamins (if whole grain).

🍞 Types of Flour (Based on Usage or Grain Type)
All-Purpose Flour – Medium gluten; versatile for most baking needs.
Bread Flour – High gluten; ideal for chewy bread.
Cake Flour – Low gluten; gives tender texture to cakes.
Pastry Flour – Between cake and all-purpose flour.
Whole Wheat Flour – Made from the entire wheat kernel; more fiber and nutrients.
Self-Rising Flour – Has baking powder and salt added.
Semolina Flour – Coarse flour from durum wheat, used in pasta.
Gluten-Free Flours – Like rice, almond, coconut, or sorghum flour.
◾◾There are some more types of flour such as, rey flour, rice flour, corn flour, pea flour, etc.

✴️Generally, we categorize flour based on gluten into 3 types:
1. ​Strong flour : 10-15% of gluten
2.​ Medium flour: 8-10% of gluten
3. ​Weak flour : 7-10% of gluten

That's all for today. Stay connected to learn more.
Thankfully,
Taslima Haque