Choosing the Right Flour for your Baked Products

The definition of baking is incomplete without its core ingredient, which is undoubtedly FLOUR! The art of baking is the process of transforming flour into perfect products, from breads to biscuits, cookies to cakes, tarts to croissants, macarons to pastries- it's all about the batters & doughs made from flours!
For all things baked, flour forms a foundation in yielding a final perfect product. The framework is dependent on only the type of flour, but also in its composition, proportion & application of precise techniques in professional baking.

Different Types of Flours for Different Bakery Products
All-purpose flour, pastry flour, bread flour, refined flour, wheat flour, multigrain flour and the list goes on for all types of flours used for bakery products. Whether it for artisanal breads, delicate confectionaries, sweet & savoury pastries or gourmet baked snacks, flour essentially is a crucial ingredient in developing & delivering a perfect product. Each type of flour caters for specific products holds up a different purpose and composition that needs to be used appoxiamately in terms of proportions & precise techniques that inturn reflects in the outcome & quality.
Composition or Proportion of Flours?
Ever wondered what can be more important than the correct proportion of baking flours? It’s the composition of flours. While the right ratios of flour used in appropriate methods are critical, the composition of flour need to be equally taken into consideration. The composition of flours typically varies in terms of gluten strength, protein content and enzyme blends that in turn have an impact on dough texture & elasticity, batter consistency and dough structure & stability. Therefore, choosing a flour with the most appropriate composition is the first step towards yielding a perfectly baked product.

Professional Flours vs. Regular Flours?
The effective quality of flour not only affects the dough extensibility, elasticity & stability but it also affects the texture, volume and flavour of the product. Professional flours are specifically engineered keeping in mind the desired qualities and application of end products. Therefore, when you are aiming to offer the best baked products to your customers, choosing a professional flour against regular flours can make a huge difference in results.

For example, while baking good pizza’s, pizzaiolo often face a challenge related to shrink back action of the flour, this can be avoided by using specialized pizza flour with dough relaxers. Similarly, when making artisan breads, ensuring consistent results with good open texture is important, here is where consistent gluten levels, granulation and ash content can make a huge difference. Some specialized flour also contain ingredients that naturally improve the taste profile and visual appeal of the end baked products so that your artisanal products not only look artisanal but also taste like traditional products.

The variability in baked goods cannot be unnoticed due to the quality of flour that results in the final output, effects on bakery consistency, product volume, taste & appearance, dough processing and texture. Therefore, use a professional flour correctly & you're on a pathway to bakery success, while, using an inappropriate flour can be a classic recipe for a bakery disaster!

Flours by proportion are the highest quantity of ingredients used in baked goods and hence can also have the largest impact on your baked products.
Better flours not only simplify your professional baking experience, but also yield consistent & delectable bakery products to impress your customers.  
SwissBake® speciality flour range is a Swiss formulated range of professional baking flours that can streamline and improve the professional baking experience of bakers for better-quality outcomes. For more information kindly check our range of professional baking flours by clicking here