Treated with agents to whiten it and increase gluten producing potential
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Graham Flour Cake Flour Bromated Flour Pastry Flour Bleached Flour PowerPoint PPT Presentation


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Treated with agents to whiten it and increase gluten producing potential Endosperm is finely ground & bran and germ are coarsely ground Slightly higher gluten content than cake flour, used for fine, light textured products Finely milled from soft wheat, low gluten content

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Graham Flour Cake Flour Bromated Flour Pastry Flour Bleached Flour

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Graham flour cake flour bromated flour pastry flour bleached flour

Treated with agents to whiten it and increase gluten producing potential

Endosperm is finely ground & bran and germ are coarsely ground

Slightly higher gluten content than cake flour, used for fine, light textured products

Finely milled from soft wheat, low gluten content

Has a maturing agent to help develop gluten

Graham Flour

Cake Flour

Bromated Flour

Pastry Flour

Bleached Flour


Graham flour cake flour bromated flour pastry flour bleached flour

White or whole grain flour mixed with a chemical leavening agent

Made from the endosperm only

Useful for most household baking needs

Made from the endosperm and germ only

Made from Durum wheat & has highest protein content, is important for making noodles

Includes the bran, endosperm and germ

White Flour

Whole Grain Flour

Germ Flour

All-puprose Flour

Self-rising Flour

Semolina Flour


Graham flour cake flour bromated flour pastry flour bleached flour

Medium-protein planted in dry, temperate areas. Bread & Brewing

Planted in the spring, grows during summer, matures in early fall

Planted in the fall, establishes over winter, grows rapidly in spring

Very hard, translucent, light-colored grain, makes semolina flour

Very low-protein, grown in temperate, moist areas. Pie crusts and pastry

Spring Wheat

Winter Wheat

Hard White Wheat

Soft White Wheat

Durum Wheat


Graham flour cake flour bromated flour pastry flour bleached flour

Low-protein wheat used for cakes, pie crusts, biscuits, muffins. Makes cake, pastry, and some self-rising flours.

Brownish, mellow high-protein wheat used for bread and hard baked goods. Sometimes added to other flours to increase protein in pastry flour or pie crusts. Some brands of unbleached all-purpose flours are made from it.

Brownish, high protein wheat used for bread and hard baked goods. Bread flour and high gluten flours are commonly made from it.

Hard Red Spring Wheat

Hard Red Winter Wheat

Soft Red Winter


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