Wheat flour is a fine-grained, low bran, light-coloured flour. It is almost entirely composed of the kernel, so it is not the best from a nutritional point of view, as it lacks the valuable minerals.
Main uses: For pastries, confectionery products.
They contain more skin and are darker in colour. It is the most ideal flour for baking breads and pastries.
In wholemeal flours, the flour already contains the outer layers of the wheat grain: the bran and the germ. It is best to use it mixed with other flours, because if you use 100% only wholemeal flour, you will most likely get a heavy, overly dense bread.
If you are using this kind of flour, you should be aware that it will require more water and will be more difficult to handle.
Rye flour (e.g. RL 60, RL 90, RL 125, RL 190) is mainly used for bread baking. Rye flour has a higher fibre content and retains more nutrients than wheat. It has a characteristic deep flavour and leavened breads made with rye are denser and more compact, so it is also recommended to mix it with other flours.
There are several varieties: light rye flour, which has a low kernel hull content, dark rye flour, which has a high kernel hull content, and wholemeal rye flour, which is flour containing all the components of the rye grain.
Spelt is easier to digest than common wheat because it contains less gluten, is rich in minerals and has a higher protein content, making it more nutritious than wheat. It makes delicious breads and pastries.
One of my favourites. King wheat is a Hungarian-bred wheat variety, a hybrid of table wheat and spelt. The flour made from it has a flavour, high protein content and is rich in amino acids, making it better for the body. It can be used in breads, pizzas, pasta, really anything you like.
It is very easy to work with, a little "thirstier", requires more water and does not need to be mixed with other flours.
(Catcher's flours) The protein content is higher than that of fine flour but the grain size is larger. It produces light, airy, elastic and stretchy dough, but it is best mixed with fine flour in a 1:1 ratio.
It has a low glycaemic index (GI: 45), and products made from it can be easily incorporated into the diets of diabetics and dieters. It is golden in colour, rich in carotenoids, selenium and has a buttery consistency. Its slow absorption makes it easy to digest.
Oats are high in fibre and rich in B vitamins,Oat flour is chicory-free, so it is a good idea to mix it with other flours containing chicory when baking bread and pastries.
Buckwheat flour has a rough, earthy taste ad bread is high in fibre.
Types: dark and light.
It has a high protein content, but this also needs to be supplemented with refined wheat flour to compensate for its weak gluten structure.
A very finely ground flour, most often used for Italian, Neapolitan pizza dough. There are several subspecies with different protein content. For pizza flour, the most important thing is usually a hot oven, it works best around 450 degrees, at which temperature a classic Neapolitan pizza is cooked in 1-2 minutes.
