Wheat flour can be classified based on a number of factors. Different countries have different grading classifications.
Features used to classify flour:
(1) ash content
(2) color
(3) gluten and protein content
(4) contaminants (insects, etc)
(5) additives, such as folate
Ash content is the non-combustible (mineral) content of a sample, based on the weight of the sample before and after combustion. A lower ash content is more desirable.
A white color was considered desirable. To achieve this the flour may be bleached. Dark colored flour may be used for dark-colored bread.
Pastry may have a flaky crust, which is favored by a lower gluten content.
Basic Types
Features
top patent, pastry
highest quality
first baker's, all-purpose
general use
first clears
dark colored, high gluten
second clears
low grade
Additional types include:
(1) high gluten
(2) whole wheat
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