What flour to use--Milling Flour

What flour to use




Noted below are some of the general flour categories known to the baking industry. The terms used are not regulated by any federal standard, therefore they may vary from miller to miller. The brands listed are some of the most popular General Mills Bakery Flours.



Cake Flour



Finest milled, lowest extraction flour from soft red winter or soft white winter wheat. This enriched and bleached flour is used in producing fine high-ratio, chiffon and angel food cakes, as well as assorted cookies. (Softasilk)



Pastry Flour



Fine milled, low extraction flour from soft red winter or soft white winter wheat for use in biscuits, pie crust, cookies, and brownies, pound and sheet cakes. This flour is available either bleached or unbleached. East (Helmet, Golden Shield, Cameo,) West (Sperry, Cake & Pastry, Sureflake, Cameo).All trademarks of General Mills.



All Purpose Flour



Flour milled from a select blend of hard winter wheat. Used to produce pan style breads, buns, soft rolls, sweet goods, thick crust pizza, and specialty baked goods. East (King Wheat) West (Sperry Blossoms). All trademarks of General Mills.



Winter Patent Flour



Flour milled from a select blend of hard winter wheat. Used to produce pan style breads, buns, soft rolls, sweet goods, thick pizza crust, and specialty baked goods. East (King Wheat) West (Sperry Blossoms) All trademarks of General Mills.



Spring Patent Flour



Flour milled from a select blend of primarily hard spring wheat. Used to produce variety breads, pizza crusts, sweet goods, hard and soft rolls. (Gold Medal Superlative, Gold Medal Full Strength) All trademarks of General Mills.



High Gluten Flour



High protein flour milled from select blends of hard spring wheat. Performs well in bagels, thin crust pizza, hard rolls, hearth breads. East (All Trumps) West (King Kaiser) All trademarks of General Mills.



Specialty Flours



Besides the basic flour types listed above, millers will offer a variety of specialty flours, too. Specialty flours often refer to the whole wheat, the rye, semolina and durum, and instantized flours. Whole Wheat Flour is simply the entire kernel milled to a specific granulation and packed. Gold Medal Whole Wheat Wheatalaxa. All trademarks of General Mills.



Rye Flour is milled from 100% whole rye. The products are also available in various granulation specifications.Gold Medal Cream of Rye, Gold Medal 000 Rye All trademarks of General Mills.



Semolina and Durum Flour are both products of durum wheat. Semolina is the coarsely milled endosperm of durum wheat and is primarily used for long goods pasta such as linguine and spaghetti. Durum flour is the fine, reduced flour milled from durum wheat and is generally used in short goods pasta such as elbow macaroni and shells. Gold Medal Semlina No. !, Sperry Extra Fancy Durum Patent Flour. All trademarks of General Mills.



Instantized Flour is quick-mixing flour produced using a special agglomeration process. This flour mixes very quickly into liquids and produces lump-free batters and gravies. Gold Medal Wondra. All trademarks of General Mills.