Flours are complex carbohydrates responsible for 50% and a little more of our daily energy, so they should not be ignored in any diet. Its uses are infinite and thanks to the industrialization of food processes today we can choose various types of flours that are very different from the traditional one.
Choosing the right flour for each recipe is precisely the secret of master bakers and pastry chefs and today with this article we reveal all their secrets, let's see what they are:
1. Manitoba Flour
Manitoba flour is characterized by being a strong flour, it has a large amount of gluten, which is why it provides elasticity in preparations. This flour is special for making highly hydrated breads, that is, those that exceed 75% hydration. They are ideal for making the roscón de reyes and for the very traditional panettones during these December seasons. In addition, it can be mixed with other types of flour to add strength to the mixture and thus obtain excellent results in the final product.
You may be interested in: ''Flours, types and their uses in the kitchen''
2. Cookie flour
Special cookie flour is one of the lowest strength flours , according to master bakers, due to its low protein content. However, this characteristic is what makes it ideal for easily providing the typical crispy state of cookies and at the same time the soft and spongy texture of muffins and sponge cakes.
It is a flour that can be used for various recipes , from those that do not require yeast to preparations in which chemical yeast is added.
3. Pizza flour
Special flour for Pizza is the one that requires a specific type of strength to achieve texture, fermentation and adequate behavior in the oven so that it is pleasant to the palate. This flour is made with high-gluten and high-protein wheat to provide elasticity and the ability to absorb water. So that you have fluffy results without digestion problems, we recommend letting this flour rest, wrapped in plastic wrap, in the refrigerator for approximately 8 hours.
Discover more flours!: ''A flour for every recipe' '
4. Tempura flour
It is a type of flour well known in Japanese gastronomy, as it is used to make the renowned Japanese batter (a very fashionable batter technique).
This flour is characterized by being soft, very fine and ideal for providing a crunchy texture to all fried foods . Generally, it is used to coat vegetables, poultry and fish using a high oil temperature. Sometimes this flour is mixed with water that is cold enough to generate a kind of thick cream where the ingredients are incorporated and then coated.
Now you know that the secret to your flour recipes is choosing the right flour for each occasion.
