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Mar 8, 2014 · In short (which will be elucidated further in a moment), commercially-milled high-extraction flour behaves halfway between a white flour and a whole grain, but bolted flour behaves like a whole grain flour with wings.
Mar 28, 2017 · While unbleached refined pastry flour (aka. germ and bran is removed) is available and contains even less protein (roughly 9%) , whole wheat pastry flour (8% – 11% protein) is my go-to whole grain flour for baking.
May 30, 2024 · Its high fiber content promotes a denser crumb, yielding a more wholesome and satisfying eating experience. Unbleached flour, on the other hand, produces a finer texture and a more neutral flavor. Its lighter composition allows for airier baked goods, perfect for delicate pastries and fluffy cakes.
May 8, 2020 · To simplify, they categorize your flour choices based on baking strength or protein alone, i.e. higher protein is for bread, middle protein is for most purposes, lower protein is for cake/pastry. That’s your best rule of thumb but read on for more clarification.
Nov 16, 2023 · But what exactly does that mean? In brief: Unbleached flour is naturally aged after milling, during which time it slowly oxidizes and whitens. Bleached flour, on the other hand, uses chemical treatments to manually speed up this process.
Bolted flour is flour that has been sifted to remove the bran and germ, leaving only the endosperm. This type of flour is also known as extracted or sifted flour. The protein content of bolted flour is lower than that of all-purpose or whole wheat flour, making it better suited for delicate baked goods such as cakes, biscuits, and pastries.
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Pastry Flour: An unbleached flour made from soft wheat, with protein levels somewhere between cake flour and all-purpose flour (8 to 9 percent). Pastry flour strikes the ideal balance between...
