Choosing the right ingredients

Types of Flour

When it comes to baking there are many different types of baking flour. The following is a brief guide and answers to some frequently asked questions to assist you in choosing the correct type of flour for that ideal cake.

What is Plain Flour?

Also known as all-purpose flour, plain flour is the ideal flour for baking cakes, pastries and other baked goods. With an average protein content between 8 and 11 percent, it contains a blend of hard and soft wheat and is produced in bleached and unbleached varieties. Bleached flour which is chemically treated has a lesser protein content than unbleached flour and is ideal for baking cookies, pie crusts, pancakes etc. Unbleached flour, on the other hand, is suitable for yeast breads, Danish pastries, puff pastries etc. It is also used for coating food prior to frying in order to give them a crispy exterior. Plain flour is also used as thickening agents for soups, broths etc. Plain flour binds mixtures together while giving it structure and is also ideal for making unleavened bread like naan and other kinds of Indian bread.

What is Baker’s Flour?

Baker’s flour is a Canadian grade, all-purpose wheat flour that is also known as strong flour or bread flour. It contains a high amount of protein and gluten which makes it ideal for making yeast-based products. It is available in very large quantities such as 20 kg packs and gains its name because it is a kind of flour that is quite popular with bakers. Baker’s flour is mainly used to bake breads and must be stored in an airtight, moisture-proof container. Failure to do so would cause the oils in the flour to oxidize and go rancid. Sometimes baker’s flour is conditioned with ascorbic acid with the intention of helping to increase its volume which in turn results in better textured bread. However, adding a little corn flour to the plain flour can be an effective alternative to baker’s flour since corn flour is a wheat starch that adds more gluten to the flour thereby making it ideal for baking bread.

What is Cake Flour?

Cake flour is a low protein flour that is made from soft winter wheat. It has a protein content of about 8% and is usually bleached, which gives it a very fine texture and a very light color. Because it has such a fine texture, cake flour should be sifted before incorporating it into a recipe to prevent clumping.

As the name suggests, cake flour is great for making cakes and other baked goods because it gives you a very tender result. This is because it has such a low protein content compared to other flours (all purpose is usually around 10%) and less gluten forms when you mix it into a batter, producing a cake with a fine, soft, even crumb. Although all - purpose flour can yield a great cake, there is generally a noticeable difference in the texture between a cake made with all - purpose flour and one made with cake flour. You can make any kind of cake with cake flour, but it is commonly flour in white cakes and in angel food cakes, both of which are known for having a light texture.

  

Source:(http://www.differencebetween.com/difference-between-bakers-flour-and-vs-plain-flour/)

Tip

Unless you bake a lot, all-purpose flour is the one to keep in your pantry. All-purpose flour works in many baking situations. However, do not use bread flour in cakes, because its high protein content almost ensures a tough cake.