Grade Extra wheat flour has bright white color. It is used for bread baking and confectionery (pies, cakes, cookies) of high quality, used for a flaky, short pastry and yeast dough, noodles. Approximately corresponds to EU specifications: Type 55 (France), Type 550 (Germany), Type 550 (Poland).
Grade First flour has protein content 11%, making it excellent for bread and cake baking, cookies, noodles, and pancakes. Approximately corresponds to EU specifications: Type 65 (France), Type 812 (Germany), Type 750 (Poland).
Wheat flour is a powder made from grinding wheat, making is usable for human consumption. There are different types of wheat flour, distinguished by the amount of gluten they contain, their color, the parts of the grain used, and the type of wheat. Wheat flour is an essential ingredient in bread, cakes, cookies, and most baked goods.
White flour is made from only the endosperm. Brown flour includes the germ and bran. Whole grain flour includes all three parts. Once each part has been separated, it is ground into a powder. White flour has a naturally yellow-ish color but is often bleached or mixed with oxidizing chemicals to produce a white color.
Wheat is classified by several different characteristics: the season it is grown (spring or winter wheat), its color, whether it is “hard” or “soft,” by the amount of protein it contains, and by the amount of a specific protein, called gluten that it contains. Hard wheat is usually a bronze-color and has a higher gluten content than soft wheat, which is a light golden color.
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