The first thing most bakers grab for is flour because it is the most versatile and indispensable baking ingredient. It’s the main ingredient in some of the most beloved baked goods, such as cookies, bread, and biscuits.

However, when comparing each flour, many bakers think that every type is the same and don’t pay close enough attention to the ingredient. Some buy bread flour or all purpose flour in Singapore online stores only to find themselves lost.

How To Differentiate Types Of Flours

Today’s marketplace offers a wide variety of flours to choose from. You’ll find wholegrain flour recipes on the internet, but you won’t know how it differs from others at some point. In what ways are they distinguishable?

The flour’s protein content is one of the main characteristics that millers focus on while creating different varieties. Make sure you choose flour with the necessary protein for your recipe and pick a brand that stays near that quantity. When comparing the protein composition of various flours, you’ll find that all purpose and bread flour you’ll find in Singapore has more.

There is much variation between different bags of the same type of flour because the manufacturers allow the protein level to vary widely.

To make their flour appear whiter, most mills bleach it using chemicals, and some don’t have any artificial colours, flavours, or preservatives.

Understanding Flour Protein

 

Flour with a higher protein content is more suitable for making yeast-risen goods like chewy, crusty bread because it is firmer. Because of its reduced gluten strength, flour with less protein is ideal for soft and baked items, including flatbreads, cakes, cookies, and crackers.

1.  All purpose flour

When in doubt, buying a bulk of all purpose flour in Singapore stores is the way to go. Since it has a moderate amount of protein, you can use it in various baked goods. However, it may cause the bread to rise less and spread out more than bread flour.

2.  Bread flour

Bread flour in Singapore has a protein content of between 12% and 15%, specifically for gluten elasticity. It is the most robust type of flour because it provides the most structural integrity in baked goods. The enhanced volume and chewiness, and the enhanced browning of the crust, are all the result of the additional protein.

3.  Self-rising flour

When you add baking powder and salt to all-purpose flour, you can make self-rising flour, a milder variety. It has a protein content of 8.5%, and biscuit bakers often use this flour. Although it can save time, it creates more work because you can’t regulate the amount of baking powder in it unless you measure it carefully.

4.  Cake flour

Compared to the bread flour in Singapore stores, the flour used for baking cakes has the lowest protein level of 5% to 8%. Cake flour is perfect for soft baked products like cakes, cupcakes, waffles, and pastries because of the low levels of gluten-forming proteins it contains.

5.  Whole wheat flour

You can find more nutrients and a heartier, more robust flavour in whole wheat flour. With 15.3% protein, you might expect them to rise more than other flours. Baked items made with whole-wheat flour often are heavier and thicker than those made with white flour due to the flour’s lower gluten-forming capabilities,

If you prefer something more nutritious, following wholemeal or whole grain bread recipes is an excellent way.

Wholemeal vs Wholegrain vs Whole wheat

The wholemeal flour benefits are the same as the grain and wheat since the seed’s bran protects it from the elements. It’s a good source of dietary fibre, B vitamins, and minerals, including iron and zinc.

Whole grain bread uses a flour blend with a high percentage of whole grains and seeds to achieve its dense texture. In addition to being high in carbs, it also has protein, healthy fats, vitamins, minerals, and unsaturated fats. It is why more bakers who like healthy options prefer to follow whole grain bread recipes.

On the other hand, whole wheat has had no processing done to it at all. By varying the proportion of bran and germ added to white flour, the miller can produce flour with varying levels of whole-wheat flavour and texture. You can make whole wheat flour by grinding up a wheat berry and leaving it unprocessed—this method of producing complete wheat results in a more nutritious product.

Wholemeal flour benefits are it is rich in vitamins, fibre and minerals. It also has numerous grams of protein in a single serving of whole grains and antioxidant properties.

Tips When Buying Healthy Flours

When you visit flour shops online, you’ll see each variation, some of which often include a healthier option. Aside from plain or Japanese flour in Singapore to make toast, you can also enjoy wholegrain.

1.  Find fewer ingredients

The way you can only enjoy wholemeal flour benefits if there are fewer unnatural ingredients in it. Always try to find products with the fewest possible ingredients. You should always check the label to see what kind of grain they included and if they added any preservatives.

2.  Choose unbleached

Flour bleached using chemicals such as chlorine or benzoyl peroxide loses nutritional value because flour millers remove the starch and protein. If you make bread, it’s best to buy bread flour or all purpose flour from Singapore suppliers.

3.  Stick with 100% whole grain

Try to choose products that are 100% whole grain. If you follow whole grain bread recipes, you’ll notice that most of them don’t use additives, which may ruin texture and crustiness.

If you ask any baker what they look for in the flour they buy, they will tell you that reliable and predictable baking quality at the production line level is at the top of their wish list. When using flour with a wide range of possible outcomes, manufacturers must spend more time, energy, and resources adjusting for variations in product quality.

Enjoy the best baking results!

Prima Flour has produced a variety of specialty flours for optimal outcomes in a wide range of applications thanks to our in-depth knowledge and experience in flour milling, baking, and food manufacture. Aside from the flour they offer, they also publish how-tos on comfort foods like chocolate chip cookies and pastry recipes!