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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