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Type of flour used in Bakeries

Bakeries procure different types of flour from millers for their different products , These flours can be categorised on the basis of nature , process and by gluten . Flour is obtained by grinding grain, most commonly of wheat but also from rye, buckwheat, barley, potato, corn etc.
The wheat kernel 'consists of three parts: bran covering the germ , kernel and endosperm.
During milling, the three parts are separated and recombined accordingly to achieve different types of flour.

Following are different type of flours
  • All Purpose flour
  • White wheat flour
  • Whole wheat flour
  • Bleached flour
  • Unbleached flour
  • Hard Flour or Strong Flour
  • Soft Flour or Weak Flour
  • Cake Flour .

Flour type depends upon the geography ,weather and gluten content

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