Wheat flour quality classification
Wheat of each group is use for the flour production in the baking industry.
General Flour is the most known kind. General Flour produces from hard and soft wheat varieties, and use for various baking - yeast bread, cakes, biscuits and muffins.
Bread flour is use in bakery production. Despite the similarity with the general kind of flour, bread flour has a higher content of gluten.
Flour with baking powder - all-purpose flour type, with salt and baking powder. Usually this flour uses to make biscuits and cookies.
Pastry flour – it’s a fine flour milled from soft wheat with low protein content. Used for baking producing and confectionery. Pastry flour has a lot of starch and a low protein compare with the bread flour.
Semolina - is the endosperm of coarse grinding durum wheat. Durum wheat - it is the hardest kind of wheat, which content a lot of protein. It is ideal for pasta and couscous cooking.
Durum - an intermediate product made from semolina. Usually this flour enriched with four vitamins group B and iron, and used for noodles.