Wheat flour is one of the most common products on our kitchen shelves. But few people realize that behind it lies a whole world of different varieties and types of flour, each with its own unique characteristics and uses.
Flour export from Ukraine to EU is carried out by upi-agro.eu
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1. Premium flour (first grade)
Fine flour is the finest, whitest flour you can find. It is made from the core of wheat grain and contains the maximum amount of fiber and protein. Premium flour has a high moisture retention capacity, making it an ideal choice for making breads and baked goods such as pies, buns, and pies. Thanks to its ability to retain water, dough based on this flour is very elastic, and baked goods become incredibly soft and tender.
2. Second grade flour
Second grade flour is made from the outer layers of wheat grains and contains less protein than first grade flour. This makes it an ideal choice for biscuits, cookies and other desserts where a delicate texture is desired. Second grade flour is also good for thickening sauces and baking dishes. It is often used in cooking to create light and airy textures.
3. Third grade flour: the ideal choice for delicious pancakes
Third grade flour, made from the outer layers of wheat grains, has larger particles and contains less protein compared to second grade flour. This flour finds its use in making breads such as rye or whole wheat, where the coarse texture adds character to the baked goods. In addition, third-grade flour can be used to create aromatic pancakes, porridges and other dishes where textural features do not play a decisive role, but a unique taste is important.
4. Whole grain flour: naturalness and tenderness
Whole wheat flour is a product created from whole wheat grains, including both its internal and external parts. It retains all the valuable components of the grain, including fiber, oil and vitamins. This flour is rich in nutrients and has a delicate nutty flavor. It often becomes the choice of health-oriented cooks, as it helps preserve maximum nutrients in dishes. Whole grain flour is used in baking bread, pies, muffins and other culinary masterpieces, giving them special quality and nutritional value.
5. Flour for smoothness and thickening
Smoothing and thickening flour, also known as all-purpose flour, has a very fine texture and is used primarily for sweeteners, jellies, and thickening sauces. This flour contains no fiber and virtually no protein. Its main purpose is to give dishes the desired texture, without adding additional taste or aroma.
Now that you are familiar with the different types of wheat flour, you can more wisely choose flour for your culinary experiments. Remember that each type of flour has its own characteristics and purpose, so choose flour depending on what you are cooking.
