Flour is a versatile and essential ingredient in various types of cuisine. Among the many types of flour available, baker’s flour and plain flour are two commonly used varieties.
Key Takeaways
- Baker’s flour has a higher protein and gluten content than plain flour.
- Baker’s flour is ideal for baking bread, while plain flour is suitable for cakes, pastries, and unleavened bread.
- Plain flour can be used as a substitute for baker’s flour by adding some corn flour to it.
Baker’s flour, also known as strong flour or bread flour, is a Canadian grade, all-purpose wheat flour. It has a high protein and gluten content, making it ideal for making yeast-based products. It is commonly used by bakers and is available in large quantities, such as 20 kg packs. Baker’s flour should be stored in an airtight, moisture-proof container to prevent the oils in the flour from oxidizing and going rancid. Sometimes, baker’s flour is conditioned with ascorbic acid to help increase its volume and improve bread texture. However, adding corn flour to plain flour can also be an effective alternative to baker’s flour, as it adds more gluten to the flour, making it suitable for baking bread.
Plain flour, also known as all-purpose flour, is the ideal flour for baking cakes, pastries, and other baked goods. It has an average protein content between 8 and 11 percent and is produced in both bleached and unbleached varieties. Bleached flour, which is chemically treated, has a lower protein content than unbleached flour and is ideal for baking cookies, pie crusts, pancakes, etc. Unbleached flour is suitable for yeast breads, Danish pastries, puff pastries, and more. It is also used for coating food before frying to give it a crispy exterior and as a thickening agent for soups and broths. Plain flour binds mixtures together while providing structure and is suitable for making unleavened bread like naan and other Indian bread varieties.
The choice between baker’s flour and plain flour depends on the specific requirements of each recipe. Baker’s flour is best for making bread, while plain flour is most suitable for cakes, pastries, and unleavened bread. Plain flour can also be used as a substitute for baker’s flour by adding corn flour to it.
