Flour is a powder made by grinding raw grains, roots, beans, or nuts. The most common type of flour used in cooking and baking is made from wheat. Wheat flour is classified according to the amount of protein it contains.
All-purpose flour, which is often just called "flour," typically contains around 10-12% protein. This type of flour is a good all-around choice for many baking projects, as it has a moderate protein content that provides sufficient structure for baked goods.
Bread flour, on the other hand, has a higher protein content, typically around 14-16%. This makes it ideal for bread making, as the higher protein content helps to create a chewy texture in the bread.
Cake flour, on the other hand, has a lower protein content, typically around 8-10%. This makes it ideal for making light and tender cakes and pastries.
In addition to wheat flour, there are also many other types of flours made from other grains, such as rice flour, cornmeal, and rye flour. These flours can be used in a variety of dishes, depending on the desired texture and flavor.
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