EN-16
C. INGREDIENTS AND PREPARATIONS
1. FLOUR BREAD
Bread flour has a high gluten (so it can be called high-gluten flour
that also contains a lot of protein), it has good elasticity and can
prevent the size of the bread from collapsing after sunrise . As the
gluten content is higher than the common flour, it can be used to
make bread large and better internal fibers. Bread flour is the most
important bread-making ingredient.
2. ORDINARY FLOUR
Ordinary flour is made by mixing wheat and durum well chosen and
applicable for making express bread or cakes.
3. WHOLE WHEAT FLOUR
The whole wheat flour is made by grinding whole wheat, it contains
wheat skin and whole wheat gluten flour is heavier and more
nutritious than regular flour. Bread made from whole wheat flour is
usually small. So many recipes usually combine the whole wheat
flour and bread flour to achieve the best results.
4. BLACK WHEAT FLOUR
The buckwheat flour, also called "raw meal", is a kind of flour high
fiber content which is similar to the whole wheat flour. To obtain the
large size after lifting, it must be used in combination with a high
proportion of bread flour.
5. POWDER CAKE
The cake powder is made by grinding soft wheat or wheat with low
protein content, which is specially used for making cakes. Different
flours seem to look like. Actually yeast performance or various
flours absorption capacity differ widely depending on the growing
areas, growth reasons, grinding process and storage life. You can
choose flour with different trademark to test, taste and compare the
local market, and choose the one that could produce the best
results based on your own experiences and tastes.
6. CORN AND OATMEAL
The corn flour and oat flour are made by grinding corn and oatmeal
respectively, they are both the additive ingredients in the
manufacture of raw bread, which are used to improve the flavor and
texture.