Learn about the Ingredient: Wheat

83% Endosperm 14.5% Bran and 2.5% Germ.

The endosperm makes up about 83% of the wheat kernel, which is the source of the white flour. The endosperm contains protein, carbohydrates, iron, and significant vitamin B’s such as riboflavin, niacin, and thiamine. It is also a source of soluble fibre.

Bran makes up 14.5% of the wheat kernel and is included in wholemeal flour, or you can buy bran separately as well. Bran contains a small amount of protein, large quantities of the three significant vitamins, trace minerals, and dietary fibre (mostly insoluble).

The germ is about 2.5% of the wheat kernel. The germ is the embryo or the sprouting part of the seed and is often separated when milled as it contains 10% of fat content, which reduces the shelf life for flour. Wheat germ can be purchased separately but is included in wholemeal flour. The germ contains minimal quantities of high-quality protein and a more significant amount of the vitamins b complex and trace minerals.

What types of wheat flour is used in baking?

Extra strong flour Commercial use

Extra strong flour has a very high content of protein with 13.5-16% (depending on which country) of protein. This flour is mainly used in bread or where the dough needs to be extra strong to hold together, say in bread centrepiece displays.

Strong Flour (Bread flour) Commercial Use

Strong flour contains a high amount of protein, 11.5-13.5% (dependent on the country). The increased protein binds the ingredients together, trapping the carbon dioxide, which is released from the fermentation process of the yeast, resulting in a more robust rise and more chewy crumb.

Wholemeal Four (Whole Wheat flour) Commercial & Home baker use

Wholemeal flour contains 11.5% -14% of protein (dependent on the country). It contains the whole wheat grain hence the name “WHOLE”. Because it contains the germ which has the 10% fat content it gives wholemeal flour less shelf life, which means the fat can go rancid which can give off a foul smell.

Plain Flour (all purpose flour) Home Baker use

Plain flour contains a medium amount of protein 9.5-11.5% (dependent on the country). This flour has not had any raising flour added. It has enough protein content to be used in bread, pizza bases, and some biscuits

Medium flour (Pastry/cake flour)

Medium Flour contains medium content of protein with 7.5-9.5%. This holds enough strength to produce flaky crusts rather than hard or crisp crusts

High Ratio Flour (bleached flour) Commercial Use

High Ratio flour is a finely milled sort of cake flour that has been bleached and chlorinated, which has a tenderising effect on the gluten, and the more refined grains enable more moisture to be carried in the batter of a cake. The protein content would be comparable to cake flour with 6-7% protein, but the flour is far whiter than cake flour.

Soft Flour (Cake/biscuit flour)

Soft flour Cake flour contains a low amount of proteins 6-7% (dependent on the county). Having a low protein contents mean the crumb structure is soft and crumbles easily.