There are many varieties of flour on the market today and with a little basic

knowledge, you’ll be able to navigate the baking aisle like a pro. Learn about
the components, characteristics and best uses for the most common varieties
of flour.

Flour is the powdery substance created when a dry grain is pulverized.

This is referred to as the milling process. The most common varieties of
flour are made from wheat although any grain can be made into flour,
including rice, oats, corn, or barley.

Flour is made up of starch, protein, sugar and minerals. The protein content decides
what the end use of the flour will be.

The Components of Flour

In addition to the type of grain used, flour also varies depending on what part of the
grain is retained during the milling process. This may include the endosperm, bran, or
germ:

 Endosperm: This is the starchy center of the grain, which contains

carbohydrates, protein, and a small amount of oil. Most simple white flours
contain only this portion of the grain.
 Bran: The outer husk of the grain, known as bran, adds texture, color, and fiber
to flour. Bran gives whole grain flours their characteristic brown color and rough
texture.
 Germ: The germ is the reproductive epicenter of the grain and is a
concentrated source of nutrients. Flour that retains the germ during the milling
process will contain more vitamins, minerals, and fiber.
 Gluten: Gluten is a protein found naturally in the endosperm of wheat. It gives
strength, elasticity and a characteristic chewy texture to yeast breads, pasta,
and pizza dough.

Common Flour Varieties

 All-Purpose: All-purpose flour is made from the endosperm of wheat. This

flour is often bleached to give it a clean, white appearance and enriched to
include nutrients that are lost due to the removal of the germ and bran. All-
purpose flour has a medium balance of starch and protein so that it can be
used in a wide variety of products without being too heavy or too delicate.
 Unbleached: Unbleached flour is similar in composition to all-purpose flour but
has not been chemically bleached. Unbleached flour can be used successfully
in as many recipes as all-purpose flour. Unbleached flour is a good choice for
those who are concerned with flavor purity or exposure to chemicals.
  Bread Flour: Bread flour contains a higher ratio of protein to carbohydrates
than all-purpose, which produces stronger dough. The strong gluten matrix
provides structure to rising dough and gives the end product a nice, chewy
texture.
 Cake Flour: Cake flour contains less protein than all-purpose and is milled to a
finer texture. These two factors combined create a softer and more delicate
crumb. Cake flour is often bleached to improve its appearance.
 Pastry Flour: Pastry flour has a medium protein content and is between all-
purpose and cake flour in texture. The fine texture produces flakey pastry crust
while the slightly lower protein content prevents pastries from being too dense
or chewy. In addition to pastries, this flour is also great for making cookies,
biscuits, and quick breads.
 Self-Rising: Self-rising flour is mainly used to make biscuits and other quick
breads. It is comprised of all-purpose flour, salt and a chemical leavening agent
such as baking powder. Self-rising flour should never be used to make yeast
breads.
 Whole Wheat: Whole wheat flour is made by grinding the entire grain
(endosperm, bran, and germ). This flour contains more nutrients and fiber than
all-purpose making it popular among health-conscious individuals. Since bran
can interfere with the formation of a gluten matrix in dough, whole wheat flour
often produces a heavier, denser bread than all-purpose or bread flours.
 Stone Ground: Stone ground flour is the same as whole wheat flour but is
milled to a coarser texture. Stone ground flour is valued for its characteristic
rough texture and rustic look.
 Semolina: Semolina is flour made from a specific variety of wheat known as
Durum. Durum wheat has an exceptionally high protein content, giving it a very
dense, chewy texture. For this reason, semolina is most often used to
make pasta.
 Rice Flour: This flour is made from milling grains of rice and can be found in
both white (endosperm only) and brown (whole grain) varieties. Rice flour is
lighter in texture than wheat flours and is a popular choice among those who
are intolerant to gluten.
 Masa Harina: Masa Harina is flour made from milling corn that has been
treated with an alkaline solution, usually containing lime. The lime helps loosen
the corn’s husk prior to milling and improves the nutritional content of the flour.
Masa Harina is used to make tortillas, tamales and other dishes popular in
Central America.

https://www.thespruceeats.com/a-guide-to-flour-1328533

https://pastrieslikeapro.com/flavorings-as-used-in-baking-and-pastry/
#:~:text=Flavorings%20are%20used%20to%20enhance,%2C%20powders%2C
%20spices%20and%20herbs.
https://www.cakesandbakes.co.uk/fruits-in-baking#:~:text=Fruit's%20unrivalled
%20flavour%20will%20infuse,goods%20a%20new%20visual%20component.

https://bakerpedia.com/ingredients/gelatin/

https://bakerpedia.com/ingredients/sugar/#:~:text=What%20is%20Sugar
%3F,meant%20table%20sugar%20or%20sucrose

https://bakerpedia.com/ingredients/cream/#:~:text=Cream%20is%20commonly
%20used%20in%20baked%20goods%20to%3A&text=Increase%20moisture
%20absorption,Tenderize

https://www.bakeinfo.co.nz/education/school-zone/baking-basics/ingredients-
and-their-uses/#:~:text=Milk%20is%20used%20in%20baked,have%20a
%20longer%20shelf%20life

Sugars are nutritive carbohydrates used by the baking industry to add

sweetness, flavor, fermentable solids. They perform key functions in
doughs and batters that improve the overall quality of the finished
products. Sugar has traditionally meant table sugar or sucrose.

Sugar gives cakes and other baked products sweetness and is used in
many forms and many ways. In yeast raised products, sugar acts as food
for the yeast. In cakes, sugar assists with the aeration and stabilizing of
batters. Sugars improve the crust color of baked products, improve flavor
and help to retain moisture, keeping products softer for longer and so
reducing staling. Examples of sugar forms are granulated sugar, castor
sugar and icing sugar. Sugar also comes in liquid forms such as syrup,
treacle, corn syrup, honey and caramel.

Cake batters
Sugar is very important for creaming cake batters. During mixing, tiny air bubbles are
trapped in the surrounding the sugar particles. CO2 gas released from the chemical
leavening system and steam generated during baking fill these air bubbles to form
air cells in the final cake. The smaller and more numerous the air cells, the finer the
grain and the more tender cake crumb will be.
It also plays an important role in setting the final structure in cakes. The presence of
sugar increases the temperature needed to gelatinize starch and to denature
proteins in the batter. These physicochemical transitions are responsible for setting
the cake’s structure.
 Eggs are another basic ingredient in many baked products. They provide
structure, aeration, flavor and moisture. They also tenderize cakes and add
color and nutritive value.
Eggs play an important role in everything from cakes and cookies to meringues
and pastry cream — they create structure and stability within a batter, they help
thicken and emulsify sauces and custards, they add moisture to cakes and other
baked goods, and can even act as glue or glaze.
Milk - Milk is used in baked products to improve texture and mouthfeel. The
protein in milk also gives a soft crumb structure in cakes, and contributes to
the moisture, color and flavor of a baked product. Cakes that contain milk also
tend to have a longer shelf life.

Cream is a rich, thick emulsion of dairy fat available commercially as a white

or light-yellow colored fluid or it can be whipped into a stable foam for various
applications.
It is popular in baked goods such as:
 Cakes
 Pastries
 Cream filling
 Custard
 Frosting
Function
 Cream is commonly used in baked goods to:
 Increase moisture absorption
 Provide lactose which gives browning reaction upon baking
 Tenderize
 Serve as a buffering aid
 Increase protein content and nutritional value
 Enhance its foaming ability in cakes and frozen desserts

Gelatin is a soluble protein which functions as a clear gelling agent and

thickener in food products. It is extracted from animal collagen, bones or
connective tissues or fish.
 It is a polymer of amino acids joined by peptide bonds
 Faintly yellow, tasteless and odorless granular powder
 A half a percent of gelatin dissolves in hot water and forms a visible gel
when cooled
Fruits gives your sweet treats a fresh and timely flair that will increase their
nutritional value, especially if you use fresh, local, and seasonal food. Fruit will
also give your baked goods a new visual component. Fruit's unrivalled flavor
will infuse your baked goods with the aroma and flavor of the season.
 Which fruits can I use?
- Berries, such as currants, strawberries, raspberries, blueberries, and
blackberries. All contain pectin, which is a natural sugar that can add
body and sweetness to any preparation. Apples, pears, and similar
fruits work well in denser and longer baking times. Tropical fruits, such
as pineapple, mango, and passion fruit, work wonderfully in cupcakes
or as coulis.

Flavorings are used to enhance, add to or change the taste of the base
product, be it cake, cookies, sauces, yeast doughs, pastries, candies, etc.
Flavorings can come from extracts, emulsions, oils, compounds, powders,
spices and herbs.
Baking essences have a high sensitivity towards heat. When they are
exposed to excessive heat it causes them to lose their flavor and aroma.
Essence is usually used to give something with less flavor a higher quality of
flavor.
Chocolate intended to be used for baking and in sweet foods, which contains
a lot of cocoa and little or no sugar: You can also use bitter baking chocolate,
but then you will need to add more sugar.

LC 1: Culinary and technical terms related to pastry products

Pastries - Are sweet baked pastry products. Pastries can either take the form
of light and flaky bread with an airy texture, such as a croissant or
unleavened dough with a high fat content and crispy texture, such as
shortbread. Pastries are often flavored or filled with fruits, chocolate, nuts,
and spices
Brioche - pastry of French origin that is similar to a highly enriched bread,
and whose high egg and butter content give it a rich and tender crumb
Dacquoise - meringue from Dax France that incorporates flour and nut meal
(typically hazelnut and/or almond) and is frequently used to make cakes and
pastries
Meringe -made from whipped egg whites and sugar
Marzipan -mixture of almond paste, sugar and com syrup molded to make
candies and ornaments or rolled into a sheet and used to cover cakes
Biscuits - batter made of egg whites and yolks that are whipped separately,
then folded together
Macaroons - sandwich cookie made with two feather-light meringues held
together by ganache, buttercream or preserves
Coulis - thick sauce made from puréed and strained vegetables or fruits
 Creme Patisserie - thick, creamy custard made of simple ingredients and
usually flavored with vanilla most often used in fruit tarts and cream puffs
Fondant - a type of icing which is commonly used on decorative cake
Patisserie - French or Belgian bakery that specializes in pastries and sweets
Ganache - glaze, icing, sauce, or filling for pastries made from chocolate and
cream
Mousse - prepared food that incorporates air bubbles to give it a light and
airy texture
https://www.studocu.com/ph/document/lyceum-northwestern-university/secondary-
education/culinary-and-technical-terms-related-to-pastry-products/69559709
https://www.webstaurantstore.com/14255/commercial-mixers.html
LC2: BAKING EQUIPMENT
Commercial bakery mixer and attachment - a commercial mixer is a
necessary piece of equipment in any bakery, restaurant, pizzeria, or other
establishment that makes dough and batter in-house. These items are used to
make food preparation tasks, like mixing batters, whipping eggs, kneading
dough, and making icing, much easier. Plus, by using a planetary mixer, you
can complete these tasks more quickly than if you did them by hand.
 Planetary Mixers
- A vertical stand mixer with a deep bowl, planetary mixers move an
agitator on an offset shaft while the high-capacity bowl is held
stationary. Agitator attachments can be quickly exchanged depending
on the mixing task at hand, and most planetary mixers can handle any
bakery preparation task from pizza dough to icing.
 Dough Mixers
- Sometimes referred to as spiral mixers, these vertical mount mixers
have a stationary, spiral-shaped agitator. Rather than mixing contents
with a moving agitator, dough mixers rotate the bowl around the
agitator to thoroughly mix all ingredients throughout the mixing cycle.
This minimizes ingredient waste and makes dough mixers ideal for
high volume bakeries that have a significant amount of thick or high-
density dough to make daily.
 Vertical Cutter Mixers
- The “drag racer” mixers of the commercial baking world, vertical cutter
mixers sport covered high capacity bowls paired with high horsepower
motors and high RPM capable interior agitators. Vertical cutter mixers
can mass produce just about any baking material in bulk much faster
than their traditional commercial grade mixer counterparts.
Attachments
  Mixing Bowls- Custom bowls shaped for specific tasks and ingredients have
become the norm among baking professionals. Generally, they are paired with
specific agitators or attachments
 Flat Beater- The “jack-of-all-trades” agitator attachment for cakes, cookies
and other bakery delights.
 Wire Whip- Your go-to attachment for light fluffy items like pudding, whipped
cream, custard or any other confection/dish that requires a light, thin texture.
 Dough Hook- Knead and fold that pizza or bread dough! Dough hooks make
light work out of even the thickest dough.
 Pastry Knife-Slice through even the heaviest and thickest dough to combine
ingredients.
 Bowl Scraper-Never wash wasted flour and other ingredients out of your
mixing bowl between batches again. Bowl scraper attachments not only keep
your mixing bowl clean, but also allow you to ensure that nothing gets left
behind or wasted when you are mixing up a fresh batch.
https://texrestaurantsupply.com/different-types-of-commercial-bakery-mixers-their-
attachments
https://www.masterclass.com/articles/how-to-make-pate-brisee
https://www.dictionary.com/browse/choux-pastry#:~:text=noun,puffs%2C%20and
%20other%20filled%20pastries.
https://crumblesofhealth.com/apple-strudel-with-phyllo-dough-and-golden-raisins/
#:~:text=Strudel%20consists%20of%20a%20thin,puff%20pastry%20and%20yeast
%20dough.
https://bakerpedia.com/processes/oven/
https://ironmountainrefrigeration.com/2021/10/12/refrigerating-bakery-goods-2/
https://hicaps.com.ph/cutting-tools-in-baking/
https://www.kingarthurbaking.com/blog/2022/02/18/digital-kitchen-
scale#:~:text=Volume%20and%20Weight%20Scale%3A%20This,)%2C%20you're
%20covered.
https://sallysbakingaddiction.com/how-to-measure-baking-ingredients/
https://www.craftsy.com/post/types-of-baking-pans/
https://www.theculinarypro.com/culinary-ratios
https://www.tasteofhome.com/article/baking-ratios/
https://www.slideshare.net/ClaudineAlba29/portion-control-51199337
https://www.coursehero.com/file/197261473/BPP-LAS-BAKING-TECHNIQUES-
APPROPRIATE-CONDITIONS-AND-ENTERPRISE-REQUIREMENTS-AND-
STANDARDSpdf/
https://www.williams-sonoma.com/recipe/tip/basic-baking-techniques.html
https://www.kingarthurbaking.com/learn/resources/baking-tips-techniques
https://www.highspeedtraining.co.uk/hub/health-and-safety-in-a-bakery/