What are the similarities between a finished loaf of baked bread and the fluffy softness of a cake fresh from the oven? The answer is quite simple: flour, the star ingredient in most bakery products. Join us on a journey through the different types of flour used in the industrial processes of the bakery industry. Discover how each one contributes to the quality of the result.
An Overview of the Different Types of Flour
In large-scale production, product consistency and quality are central issues. Therefore, a strategic decision for any business is to select the right option. As far as flour is concerned, it is derived from the milling of cereals and pulses. Below, we analyze the main types of flour for industrial use:
- Wheat: producers widely use wheat as the most common alternative in baked goods. Its versatility comes from its gluten content. Gluten is a protein that provides elasticity and structure to doughs. It is divided into:
- White: refined and without bran or germ. It is ideal for white breads and baked goods, including delicious pastry cream.
- Wholegrain: contains the entire grain. It is more nutritious and perfect for whole grain breads and whole grain products.
- Strong: characterized by a high gluten content. Producers use it for long fermentation breads, such as sliced bread and baguettes (Oliver, 2023).
- Maize: producers value maize for its sweetness and grainy consistency, making it a popular choice for gluten-free options such as tortillas, cornbread, and cakes.
- Almond: has gained a special place in modern baking, as it is ideal for low-carbohydrate and gluten-free diets. It brings a consistency and nutty taste to products such as macaroons and other cakes.
- Rye: it has a stronger and earthier flavor. It has less gluten than wheat flour, allowing the production of denser and more compact breads, such as pumpernickel (Vazquez, 2024).
How to Handle and Store Different Types of Flour
To achieve optimal results in the industrial bakery it is essential to handle various types of flour correctly. For example, here are some aspects to consider:
- First, storage: flours, including baker's yeast and other powders, should be stored in cool, dry places to avoid moisture and mold. Whole grain flour, with oil, can go rancid if not stored properly (The Food Tech, 2023).
- Mixing: some flours require different mixing methods and times. For example, those with high gluten content need more mixing time.
- And then, sifting: sifting flour before use can help remove impurities and aerate the dust. This step facilitates mixing and improves the texture of the dough (Fuchs, 2023).
Improve your Breads and Desserts with High-Quality Flours
The best baking techniques combine various types of flours to obtain complex textures and flavors. For example, strong wheat flour, with a touch of rye, creates a crispy crust and a soft crumb. In addition, it is perfect for puffy pastry desserts and breads.
Similarly, gluten-free bread is often the result of a mix of different cereals. As for fine baking, almond baking is excellent for delicate products such as macaroons and delicious recipes of pie.
In short, the types of flour available are diverse, but choosing the right ones is key if you want to stand out and offer exceptional proposals. Diversity enriches your offer and challenges you to improve your techniques and innovate your recipes.
So now that you are familiar with the main varieties, follow the tips we have provided. It's time to innovate and create irresistible delicacies. You only need high-quality ingredients, like the ones we have at Disjobel.
To conclude, visit our website to find out more about flours and other bakery essentials. Make your creations stand out and delight your customers!
Bibliographic references
Cuallo, A. (s.f.). Tipos de harina: usos y diferencias. Aprende. https://aprende.com/blog/gastronomia/reposteria/tipos-de-harina/
Fuchs, L. (2023, June 20). Por qué hay que tamizar la harina y otros ingredientes secos (y cuándo no hace falta hacerlo). Directo al Paladar. https://www.directoalpaladar.com/curso-de-cocina/que-hay-que-tamizar-harina-otros-ingredientes-secos-cuando-no-hace-falta-hacerlo
Guillén, J. (2021, June 1). Harinas: la más sana, la que menos engorda y la más dulce. Cuídate Plus. https://cuidateplus.marca.com/alimentacion/nutricion/2021/05/28/harinas-sana-engorda-dulce-178342.html
Leal, K. (2023, August). Harina de almendra: 11 beneficios y cómo hacer. Tua Saude. https://www.tuasaude.com/es/harina-de-almendra/
Oliver, D. (2023, May 4). Harinas: tipos y guía de usos. Web Consultas. https://www.webconsultas.com/dieta-y-nutricion/dieta-equilibrada/harinas-tipos-y-guia-de-usos
The Food Tech. (2023, March 9). La importancia del almacenamiento de los alimentos para cuidar la inocuidad. https://thefoodtech.com/seguridad-alimentaria/la-importancia-del-almacenamiento-de-los-alimentos-para-cuidar-la-inocuidad/
Vazquez, I. (2024, February 5). Harina de centeno: qué es y en que nueve recetas aprovechar al máximo sus propiedades. Directo al Paladar. https://www.directoalpaladar.com/ingredientes-y-alimentos/harina-centeno-que-que-nueve-recetas-aprovechar-al-maximo-sus-propiedades