Wheat Flour
Composition
Typically the type of flour describes the milling process
(how the grain was ground into a flour) i.e. was the bran (outer
coating)
and / or the germ (oil portion) included AND any treatment applied
after
milling i.e. enrichment (add vitamins and minerals lost during
processing)
or bleaching (natural aging of flour during storage or achieved with
chemicals
that oxidize the yellow pigment and improve the baking quality of the
flour).
Wheat Flour
Made by grinding wheat and typically does not contain the bran or germ.
Enriched Flour (wheat)
Wheat flour (no bran or germ) that has been enriched with thiamin, riboflavin and niacin and may include Vitamin D, iron and calcium that are lost during flour processing.
Enriched Flour (flour)
The same as the above except that the source of the grain is not identified. Other grains such as rye, oats, barley or soybeans can be used in the making of this flour.
Stone Ground Wheat Flour
Describes how the wheat grain was milled. Again since the word "whole" is not included, this flour does not contain the bran or germ of the wheat grain. Similar to wheat flour other than how the grain was milled.
Whole Wheat Flour
Grinding the entire wheat grain, including the bran and germ. Other ingredients may be included such as malted wheat, wheat flour and barley flour. It is also called graham flour and entire wheat flour.
Cracked Wheat
Made by cracking the wheat grain into angular pieces
and is similar to whole-wheat flour in composition, but the flour has
coarse flecks of brown rather than a uniform size particle.
Softness
Bread Flour (hard)All-Purpose Flour (medium)
- A blend of hard and soft flour (bread and pastry flour).
- Can make pastry flour by combining all-purpose and cake flour in a two to one ratio.
- Made from soft wheat.