Matthews Canadian Great White flour is a premium strength white flour milled from quality imported Canadian wheat. There is usually, but not always, a good correlation between protein content and bakery performance of a flour. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future. 100% hard wheat. That’s because Canadian all-purpose flour is higher protein than US – more similar to bread flour in the US. Sodium 0 mg. 0 % . Specify email address and password linked to your ricardocuisine.com account. Though the score card is somewhat balanced by enriched white flour having many important vitamins and minerals restored to it, white flour is still missing the fibre of whole grain as well as some other nutrients. But you don’t want a lot in cakes or pastries, or you get tough crusts and coarse unappealing cakes. The database can help you find values for nutrients such as vitamins, minerals, protein, energy, fat and many more, and is updated periodically. Bleach Free . For example, varieties in the Canada Prairie Spring Red class have medium hard kernels and medium dough strength. It’s important to use the right flour with the proper protein content for your recipe and also to choose a brand that adheres closely to that number. Iron 1.5 mg. 8 % . Note: All White Flour must be enriched with 3B Vitamins (Thiamine, Riboflavin and Niacin) as well as Iron and Folic Acid to bring them up to the levels found in Whole Wheat Flour. Good news, we are taking orders again, as normal. Compared with other kinds of flour, strong flour has a notably higher content of protein, which is in the form of gluten (2, 3). It’s ideal for short pastry and biscuit type products as well as traditional sponge cake, soda bread and scones. Canadian wheat varieties are grouped by their functional characteristics. Good news, we are taking orders again, as normal. Keep safe and well. Bread flour is made from hard wheat and has a higher gluten content. Can be used for anything. This flour is 12% protein which is considered a high content and gives the flour excellent baking qualities and provides a level of consistency which Master Bakers prize. Even the ancient Greeks preferred white flour — if they were upper class and could afford it. Wheat Flour Basics. It is slightly granular and, because it has a very high protein content, it is not suitable for domestic use and only used in bakeries. You are very observant and are quite right to note that our Canadian baking recipes do not mix very well with some American flours, particularly those made in the southern United States. Fields marked with an asterisk (*) are required. Canadian wheat classes are categorized as Western Canadian and Eastern Canadian by … Below is the composition of Cake Flour, Starch 72.1 percent (72.1%) Water 13.5 percent (13.5%) Protein 8 percent (8%) Sugar 4 percent (4%) Fat 1 percent (1%) Minerals 0.4 percent (0.4%) Author: BakerRecipes. The Shipton Millers It’s expressed as a percentage — 8% protein, 14% protein, etc. A Canadian high protein content wheat flour, so very high in gluten. Dough made of high protein is more elastic and has a chewable texture. When you thicken a sauce with flour, it seems you can stir the sauce forever with nothing happening, but then the instant you leave the stove for one second, disaster strikes the pot and you have lumps for days. Retrieved from http://www.canadianmillers.ca/flour_types.htm in June 2004. The most versatile “essential” pantry flour. Why? Do you have a solution for me? Flours made from hard, high-protein varieties of wheat are called strong flours. Besides the level of the grind, the other big difference between “00” flour and all-purpose flour is how the gluten in each flour behaves . The protein content of flour varies depending on the type and brand. You can swap it will all-purpose flour in recipes that require tenderness. An exception is a high-protein cake flour formulated especially for fruited pound cakes (to prevent the fruit from sinking). 25 % * 5% or less is a little, 15% or more is a lot. I spend my winters in Arizona. A finer ground version of our 100% stoneground wholemeal flour with a higher protein and gluten content of 11.5% – 12.5%. Also called “strong flour”. Ingredients: wheat flour 75% hard and 25% soft. Avec le magazine RICARDO, accédez à une foule de recettes et conseils, en plus de faire des découvertes gourmandes d’ici et d’ailleurs. The Kitchn notes that while American flours are classified by protein content (and, in turn, gluten content), European flours are classified by the fineness of the grind. Pastry flour protein content is in the range of 9% and cake with the lowest protein content is 7-8%. It is important to note that flour is made from wheat that is minimally processed. It’s very fine, and is generally put through a bleaching process that weakens the gluten proteins – this means it absorbs more liquid and sugar than all-purpose flour, which means you get a more moist cake with a higher rise. There are some exceptions, and I believe King Arthur is one of the higher quality brands with a protein content somewhere between 12-13%, but a lot of them are close to 9-10%, which is not ideal for bread. Since these type of flour is made exclusively from the endosperm (the de-husked, wheat inner) it has a low protein content, about 6-8% for cake flour and 8-10% for pastry flour. About flour. We recommend using our Very Strong 100% Canadian White flour for pizza and pasta making due to its high protein content. You want a lot for yeast-risen breads, or you get horrible loaves. Bleaching flour does not have much of an impact on the flavor of the flour, although some people say that they can taste the difference, so if you are very sensitive you may fall into this category, but it does change the color of the flour to a bright white. Flour in the UK tends to be moister than North American flour; when making North American recipes using UK flours reserve a bit of any liquid called for to see if it really needs it. as well, to arrive at 10 — well, near enough, anyway.). Plain white flour (extraction rate: 50–60%) leaves only about 0.4 g. An All Purpose flour is typically a 0 flour. This is why it’s hard to find gluten-free bread with the same texture as regular bread. It’s strong enough for breads and mellow enough to create tender scones and biscuits. Cake Flour. High gluten means more strength. Canadian National Millers Association. To avoid this, stir continuously, or, use a thickener such as Instant Flour or Instant Clearjel which behave better with hot liquids. If a British recipe calls for “Plain flour”, use all-purpose flour. The high protein (gluten) content of strong flour ensures dough rises well and that it keeps its shape once it has been baked. There is a … Dark rye flour: This is comparable to first clear wheat flour. Bleaching removes from the flour a yellowish pigment, the same as is also found in potatoes and onions. Now, however, class preferences have reversed — there is an increasing tendency for the upper classes to prefer darker flours, and white bread is becoming the bread of the poor. The oils in the bran and the germ can go rancid, shortening the storage life of the whole wheat flour. Information will not be posted to Facebook without your permission. Cookie dough or batter made with raw flour should not be consumed, and flour should not be considered a ready-to-eat product. This is the food source for the germ to grow into a new plant. European flours are graded differently from North American and UK flours. is obtained from high-protein whole durum wheat that is washed to remove the starch, dried and then ground. More info inside! Also known as: all-purpose flour, cake flour, pastry flour and soft wheat flour. Under the laws of Britain, Canada and America (America passed its flour-enrichment law in the 1940s, Britain in 1956), white flour must have added to it: White flours use only one part of the wheat grain — the endosperm. Equivalent of American all-purpose flour, including unsuitability for bread. Flours containing higher protein contents are more expensive than flours of lower protein content. I use Italian flour when making breads and pasta. Bread Flour. While most quality analysis is done rather quickly, rheological and colour assessments are conducted 7 days after milling. Cake & Pastry Flour: 7 – 9 % protein All-Purpose Flour: 10 – 12% protein Bread Flour: 12 – 16% protein Whole-Wheat Flour: 16% protein. Subscribe for updates on new content added. Often bleached, it utilizes softer wheat varieties, resulting in a finer texture and diminished protein content. They contain about 9%-10% protein. The protein content is much lower than hard wheat flours and it produced a flour with granulation so uniform and fine that the flour feels satiny. Much lighter on the digestive. ), muffins, and biscuits. “Buy French” movements in France have been trying to persuade French bread makers to switch from Canadian to French flour, but the bakers haven’t budged. Flour used to be shipped in cloth sacks, which let through moisture that could cause flour to lump. When your sauce hits this magic temperature range, this all happens at once, but not before. Canadian Organic Whole Wheat High protein bread flour milled from premium organic Canadian hard red spring wheat. 1 cup of all-purpose flour or plain flour, unsifted = 5 oz (140 g), 1/4 cup of all-purpose flour or plain flour, unsifted = 4 tablespoons = 1 1/4 oz (35 g), 1 1/2 cups of flour, unsifted = 8 oz (225 g), 2 1/4 cups of flour, unsifted = 12 oz (350g), 1 cup of cake flour, sifted = 4 oz (115 g), 1 pound of all-purpose or plain flour = 450 g = 3 1/2 cups unsifted = 4 cups sifted, 1 pound (450 g) of cake flour = 4 1/2 cups, 1 pound (450 g) of whole wheat flour = 3 1/2 cups, 100 g all-purpose flour or plain flour, unsifted = 3 1/2 oz = 2/3 cup flour, 500 g all-purpose flour or plain flour, unsifted = 17 1/2 oz = 3 1/3 cup flour. Key areas of assessment for flour/semolina include protein content, gluten strength/rheological properties (protein quality) and colour. It is an ingredient for baked, fried, and cooked products, and these heating processes ensure the safety of the flour with proper handling. Some flours are used to provide body — such as wheat or rye flour — because they contain a lot of fibre; others such as water chestnut flour, which contain far less fibre, are used more as a starch for thickening. Gluten flour. A type 0 flour is less refined, contains more of the outer part of the wheat and is courser. However, the gluten that forms when water is added is not elastic, so durum wheat needs to be used in combination with other flours. Used like all-purpose flour, but can’t be used for bread. Bread Flour. Calcium 0 mg. 0 % . I find American soil is very blan in flavour, and I prefer Canadian flour because it usually has a higher fiber content. Here apparently is the breakdown of Canadian all-purpose flour: The cake and pastry flour reasoning would say that the protein content is too high, so there must be some other factor involves which makes it truly “all-purpose.”. It does, however, destroy vitamin E. Flour is allowed to age for a month or two before being shipped as aging improves its baking qualities, though today this aging process is accelerated greatly with a gas, chlorine dioxide, that is often also used for the bleaching. Plain flour is milled from soft wheat varieties and has low gluten and protein content which makes it suitable for biscuits and pastries where a crumbly texture is needed. Canadian wheat makes the finest flour in the world, bar none. A good, elastic gluten allows a nicely-risen loaf, and good texture and crumb to the bread. This flour works especially well in cake formulations, particularly when a high ratio of sugar and fat is present. Perfect for: Boosting your bread making recipes, and sourdough. No Preservatives . Whole wheat flour is high in fibre, and is usually mixed with other flours. Strong Flour has a percentage range of around 10% - 15% protein. Canadian flour is all I use, and I swear by it. Medium rye flour: This is straight flour and consists of all the kernels after the bran and shorts have been removed. Flour Direct Shop update. Plain Flour. Despite everything that is said about bread vs cake vs pastry flour, somehow magically Canadian all-purpose flour basically handles all those tasks effortlessly. Nutritionally, the thinking is that whole grain better is just plain better for us. Mix flour first with cold water (equal amounts of each) before adding to a hot liquid. All-purpose flour is an example of a high-quality flour, with a protein content of about 12%. Same as American and Canadian, except called wholemeal. A great bargain, as far as I'm concerned, especially considering it's organic and from sustainable farms. Niacin 1.75 mg. 11 % . Folate 100 mcg DFE. As a generic term, flour can mean a fine, dry powder ground from some form of vegetable matter, but unless a recipe says otherwise, what is meant is wheat flour — specifically, white wheat flour. With a medium protein content, you can use all-purpose flour in any recipe calling for flour, but it’s ideal for cookies, muffins, quick breads, and pie crusts. That flour is more suitable for lower temperatures. Cake flour has the lowest protein content of all the flours, which lends itself to softer and more delicate baked goods. Not recommended for bread. Instant Flours: 9 to 10: 9.5 to 11: Sauce and gravy, blending to lower protein content (Shake & Blend, Wondra) Bleached Southern All-Purpose: 9: 7.5 to 9.5: Pie crust, biscuits, quick breads, muffins (White Lily, Martha White, Gladiola, Red Band National brand Self-Rising: 9 to 10: 9 to 10 (Exception – things like pizza dough and bagels, which thrive on super-high protein flours. And, it’s great that we’re living in the first time in history that ordinary people have had any choice at all. Cake or pastry flour: These classic baking flours are very finely milled, lending a very fine crumb to baked goods. Most of the 00 flours available to Americans are soft wheat, made from durum wheat. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future. For example ciabatta flour has around 14% - 15% + protein. Please visit our, Follow Ricardo's TV show on Radio-Canada.ca (available in French only), © 2020 Ricardo Media Inc. All rights reserved. At around 60 C / 150 F, these molecular bonds break, and admit water into the granules. When they're moistened, the two proteins form long, stretchy chainlike molecules that give the dough a ropey and elastic texture. Durum. At the Alberta Co-op, they sell Shepherd's Grain high-gluten flour (13% protein, per an email from Shepherd's Grain) in the bulk section -- for 59 cents per pound! When I posted my previous comments re protein, I had spoken with someone from the Canadian Agricultural Industry who informed me that Canadian flour had to be at least 13% protein. Use all-purpose in Canada. It has a very high protein content, and very short and strong gluten that make it ideal for pasta. White flour also made for better bread. On most 00 flour packages you’ll see it labeled as “soft wheat” or “hard wheat”. It looks purer than whole wheat flour, and because the extra refining pushed up its cost, it was also a status symbol. Store flour in an airtight container. 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