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Baking
Tips on preparation and general information
Cakes and baked goods
Types of flour
Different types of flour contain varying
amounts of whole grain.
The different types of flour are
categorised by how finely they have
been ground and whether they contain
baking powder or not.
Plain flour and Self-raising flour
Plain flour is a fine white flour which is
equally suitable for cooking and
baking. It consists primarily of starch
and gluten. Self-raising is similar, but
has raising agents added. It is used in
recipes where the mixture need to rise
during cooking to give light results.
Strong white flour and Strong brown
flour
These flours are generally used for
baking bread and other items that need
the addition of yeast as the raising
agent.
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Wholemeal flour
This flour consists of almost all of the
wheat germ. For a lighter dough it can
be mixed 50:50 with strong white flour
and is excellent for baking bread.
Mixed grain and wholegrain flour
This is a dark flour that contains almost
all the wheat germ. Again excellent for
baking bread.
Strong wholemeal bread flour
This flour is made from the whole grain
and contains maximum goodness. It
can be ground finely or coarsely and
and is particularly good for bread.
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