Although all purpose flour from any supermarket in Singapore is an excellent ingredient for various cooking purposes, it is not always appropriate. Baking is the most scientifically advanced type of cooking. The main distinction between flour types is the protein level. The wheat variety millers use to manufacture flour dictates it. More protein implies more gluten, which means more power. In baking, the quantity of gluten influences the structure and texture of the baked food.
10 Main Types of Flour
Learn more about the differences between the most common varieties of flour now that you have completed your science lesson for the day. There are ten main types of flour a wholesale supplier in Singapore might carry. You can best use each category and variety for specific purposes. They are:
#1 All Purpose
All-purpose flour is a blend of soft and hard wheat types. It has a modest protein level ranging from 9% to 11%. Because of its low protein content, all-purpose flour may produce chewy cookies and flaky pie crusts. You can find all purpose flour at any supermarket in Singapore and abroad.
All-purpose flours branded bleached or unbleached will work in any recipe. The primary distinction between these two sorts is their manufacturing process. All flours will bleach or lighten with time and exposure to air. Unbleached flours are those that are left to bleach naturally. On the other hand, flour manufacturers use bleaching chemicals such as chlorine dioxide and benzoyl peroxide to speed up the process.
#2 Bread
Bread flour is made exclusively from hard wheat. It is the strongest of all flours, with a high protein level of 12% to 14%. Loaves of bread with yeast need the additional protein to rise effectively due to the gluten. Bread flour gives baked goods in Singapore pastry shops and bakeries more volume and a chewier texture.
#3 Cake
Choose low-protein cake flour for the softest cakes. It typically has a protein concentration of 5% to 8%. Cake flour absorbs more moisture and sugar than other flours, keeping your cakes moist for longer. It yields a softer, more tender texture than all purpose flour from any supermarket in Singapore.
#4 Whole Wheat
Whole wheat flour has a protein value of about 14%. It is also known as wholemeal flour and provides more health benefits than other flour varieties. Millers divide the wheat kernel during the milling process into its three components: endosperm, germ, and bran. Millers reintroduce the germ and bran into whole wheat flour. That indicates that if you wish to bake with whole wheat flour, you should use no more than 25% of the white flour. White flour may be stored in an airtight jar in your cupboard for up to eight months. Because of wheat germ, whole wheat flour is significantly more perishable than white flour.
#5 White Whole Wheat
You might notice whole wheat and white wheat flour varieties from your wholesale supplier in Singapore. Although it is still whole wheat, white whole wheat flour is slightly different from plain wholemeal flour. White whole wheat flour is from hard white wheat, a paler variety. It has a comparable protein level but a softer flavour. It has the same amount of protein as whole wheat. However, it tastes significantly sweeter due to its decreased tannin level. Whole wheat flour and white whole wheat flour have the same nutritional value.
#6 Self-Rising
Self-rising flour is just a finely milled flour variety with leaveners added, typically baking powder and salt. It is from soft wheat. Self-rising flour is manufactured from soft wheat and has around 9% protein. Secret components added during the milling process that make this variety unique are baking powder and salt. Self-rising flour produces light, high-baked items. However, never use it to replace other flours because the extra components might throw off the quantities in your recipe. Take caution when shopping for all purpose flour or bread flour at supermarkets in Singapore.
#7 Pastry
Pastry flour, with an 8% to 9% protein concentration, sits between all-purpose flour and cake flour. It achieves the ideal blend of flakiness and softness, making it a favourite for pie crusts, tarts, cookies, pastries, and cake. Many make their own by mixing a specific portion of cake and all purpose flour bought at supermarkets in Singapore.
#8 00 or Double Zero
Double zero flour, also known as doppio zerio flour, is an Italian-style flour with a protein concentration of 11 to 12%. Its name relates to the flour’s extraordinarily refined texture. While the protein concentration of double zero flour is comparable to that of AP flour, the gluten is less stretchy. Although it is similar, you cannot substitute double zero flour with all purpose flour from supermarkets in Singapore. Nevertheless, this flour is fantastic for handmade pasta and pizza dough if you can get your hands on a bag.
#9 Gluten-Free
Gluten-free flour can be from various ingredients, including rice, maize, potato, tapioca, buckwheat, quinoa, sorghum, and nuts. Millers occasionally add xanthan gum to gluten-free flour. It assists in promoting the chewiness associated with gluten. However, you cannot always use gluten-free flour to substitute for white flour. Check your recipe twice before switching between gluten-free and all purpose flour at supermarkets in Singapore.
#10 Rye
Rye is closely related to wheat. However, it has less gluten and protein. It also has more soluble fibre than wheat flour. Rye flour has a light and nutty flavour that gives texture to baked items. This flour variety includes several subcategories, such as pumpernickel and white rye flour. Each subcategory differs in texture and intensity. Like wholemeal flour, rye provides more health benefits than most common flour.
Look for a Reputable Supplier
Prima Flour is a reputable international flour manufacturer and wholesale supplier in Singapore. They produce consistent, high-quality wheat flour and premixes. With the concept that “The Right Flour Makes the Greatest,” Prima Flour has created various specialty flours to get the best outcomes in specific applications.
The firm provides all purpose flour, wheat varieties and other speciality mills like Japanese bread flour to consumers in Singapore. Check out their website to learn more about the firm, its products and specialty cake to pancake mix recipes.