Know more about flours: what are the differences? | Alfa Forni (2024)

FAQs

What is the difference between the different types of flour? ›

Protein content is the primary differentiator in flours. High-protein wheat varieties (10 to 14 percent protein) are classed as "hard wheat." Low-protein wheats (5 to 10 percent) are known as "soft wheat." Simply put: More protein equals more gluten equals more strength.

Tipo 0 flour is less refined than Tipo 00 flour but is largely devoid of nutritional principles. Tipo 1 flour: it contains more bran and wheat germ which are the sources of several essential nutrients.

Definitions & Types

Flour mixtures are when a lot of ingredients ae combined and then baked. These ingredients are flour, liquid, leavening agents, shortening, sugar, salt, spices and flavorings. The five types of flour mixtures are quickbreads, yeast breads, cakes, cookies, and pastries.

Each class is used for specific purposes to get the best possible finished product. Hard red and hard white wheat is best for yeast breads. Soft wheat is best used in cakes, pastries and other baked goods, as well as crackers and cereal. Durum wheat is the hardest of all wheat and makes the best pasta.

Buckwheat flour is a good source of fiber and protein as well as some micronutrients like manganese, magnesium, and iron. It has some anti-inflammatory and anticancer properties. It may also promote healthy bacteria in the digestive system.

Quinoa flour

Quinoa is categorized as a whole grain which means it's more nutrient-dense than a more refined, processed flour -- hence it makes our list of healthiest flour. Also calorically dense, it's lower in protein than whole wheat, coconut and almond flour but is also low in fat.

All Purpose Flour or Bread Flour mixed with Semola Remacinata di Grano Duro for thick crust pan pizza. “00” Farina di Grano Tenero mixed with Bread Flour for long rise, thin crust pizza (pizzeria style) “00” Farina di Grano Tenero for fresh, egg pasta.

Grano duro is slightly yellow, more granular, and more commonly used for pasta and some breads in the south of Italy. It's also knows as durum wheat flour. Grano tenero is generally what we think of as white flour, and is more broadly used in bread, pizza, and pastry, and northern pasta doughs.

For Crispy and Chewy Pizza Crust, Use 00 Flour

00 flour is finely ground Italian flour that contains about 12% protein, or 12% gluten. It's the traditional flour used to make Neapolitan-style pizza. Since its gluten content is similar to bread flour, it also produces a pizza crust with chew.

What are the 7 types of flour? ›

Because of its versatility and wide availability, all-purpose flour takes the central spot in most home bakers' pantries. It's a versatile flour, not just because it is used in so many recipes—it can also be used as a substitute for other types of wheat flour in a pinch.

Whole-wheat flour is much heartier than all-purpose flour and produces denser baked goods with a more robust flavor. Milled from wheat berries with the nutritious bran and germ still intact, whole-wheat flour is rich in fiber and essential micronutrients like iron, magnesium and vitamin B6.

Having a denser texture, unbleached flour provides more structure in baked goods, which makes it an excellent base for pastry, cakes, shortbreads, sauces and many more delicious sweet and savoury products. We do not recommend using bleached all-purpose flour or unbleached all-purpose flour interchangeably.

All-purpose flour is made up of two main components: starch and protein. But the amount of protein in any given brand of all-purpose flour varies. That's important because the more protein a flour has, the greater its ability to form gluten, the network of proteins that gives baked goods structure.