INGREDIENTS - Types of Flour

Flour	Protein	Ash
Straight flour	13-15%	0.4-0.45%
Patent flour	11-13%	0.35-0.55%
Clear flour	17%	0.7-0.8%
High-gluten flour	14%	0.5%
Cake flour	8%	0.3%
Pastry flour	9%	0.4-0.45%
All-purpose flour	11-11.5%	0.39-4.4%

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INGREDIENTS - Wheat Flour

Wheat flour is the most important ingredient in the bakeshop.It provides bulk and structure to most of the baker’s products,including breads,cakes,cookies, and pastries.
While the home cook depends almost entirely on a product called all-purpose flour, the professional baker has available a wide variety of flours with different qualities and characteristics. In order to select the proper flour for each product and to handle each correctly, you should understand each type of flour and how it is milled.

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MIXING AND GLUTEN

Gluten is a substance made up of proteins present in wheat flour. It gives structure and strength to baked goods.

In order for gluten to be developed, the proteins must first absorb water. Then,as the dough or batter is mixed or kneaded,the gluten forms long,elastic strands. As the dough or batter is leavened, these strands capture the gases in tiny pockets or cells, and we say the product rises.

When proteins are heated, they coagulate.This means they become firm or solidify. You are familiar with this process in the case of eggs, which are liquid when raw but firm when cooked.

This process is also important in baking.When dough or batter is baked, the gluten,like all proteins,coagulates or solidifies and gives structure to the product.

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BAKER ’S PERCENTAGES

Bakers use a simple but versatile system of percentages for expressing their formulas.Baker’s percentages express the amount of each ingredient used as a percentage of the amount of flour used.

To put it differently, the percentage of each ingredient is its total weight divided by the weight of the flour, multiplied by 100%, or:

total weight of ingredient

100% = % of ingredient
total weight of flour


Thus, flour is always 100%. If two kinds of flour are used, their total is 100%. Any ingredient that weighs the same as the amount of flour used is also given as 100%.The cake formula ingredients listed on page 11 illustrate how these percentages are used.Check the figures with the above equation to make sure you understand them.

Please remember that these numbers do not refer to the percentage of the total yield.They are simply a way of expressing ingredient proportions. The total yield of these percentage numbers will always be greater than 100%.
The advantages of using baker’s percentages is that the formula is easily adapted  for  any  yield, and  single  ingredients  may  be  varied  and  other ingredients added without changing the whole formulation. For example, you can add raisins to a muffin mix formula while keeping the percentages of all the other ingredients the same.

Clearly,a percentage system based on the weight of flour can be used only when flour is a major ingredient,as in breads,cakes,and cookies.However,this principle can be used in other formulas as well by selecting a major ingredient and establishing it as 100%.

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