Choosing the Right Flour for your Baked Products | SwissBake®
When it comes to baking, flour is the key to achieving the perfect result. It's not just about the type of flour you use, like 00 flour, pizza flour, or bread flour, but also about how it's made up, how much you use, and the specific techniques you employ in professional baking.
Different Types of Flours for Different Bakery Products
There's a whole variety of flours out there, from all-purpose to pastry, bread to refined, wheat to multigrain, and the list goes on. These flours are used for all sorts of bakery goodies, whether it's artisanal breads, delicate pastries, or gourmet snacks. Each type of flour serves a specific purpose and has its unique composition. It's important to use them in the right proportions and with precise techniques to get the best results in terms of taste and quality. This applies to specialty flour like 00 flour, pizza flour, and bread flour too.
Composition or Proportion of Flours?
Have you ever thought about what's even more crucial than getting the right amount of flour in your recipe? It's the makeup of the flour itself. While getting the proportions right is vital, it's equally important to consider the flour's composition. Different flours have varying levels of gluten strength, protein content, and enzyme blends, which directly affect the texture of the dough, batter consistency, and the overall structure and stability of your baked goods. That's why selecting flour with the right composition is key to baking the perfect treat.
Professional Flours vs Regular Flours?
The type of flour you use affects how dough stretches, bounces back, and holds its shape, as well as the texture, size, and taste of your baked goods. Professional flours are specially made to meet certain standards for different kinds of baking. So, if you want to impress your customers with top-notch baked treats, using professional-grade flour instead of regular flour can make a big difference in how they turn out.
For example,
When you're crafting delicious pizzas, sometimes the dough can shrink back. But no worries! You can solve this by using special pizza flour, such as 00 flour or pizza flour, which contains ingredients that help the dough relax. Similarly, when you're baking artisan slices of bread, having a uniform texture is important. This is where consistent levels of gluten, granulation, and ash content in the flour come into play, making a big difference. Some special flours even include extra ingredients that boost the taste and appearance of the final baked treats, giving them that classic, traditional flavor and look.
The differences in baked goods are hard to miss because they're directly influenced by the quality of the flour used. This affects everything from how consistent your bakery items are to their size, taste, appearance, how the dough behaves, and even its texture. So, using professional-grade flour the right way can lead you straight to bakery success. On the flip side, using the wrong flour can be a recipe for disaster in your bakery.
Flour is often the main ingredient in baked goods, so it holds a lot of power in shaping your final products. Choosing high-quality flours can make your professional baking journey smoother and result in consistently delicious treats that will impress your customers.
SwissBake® offers a specialty range of professional baking flours, carefully formulated in Switzerland to enhance the baking experience and ensure top-notch results. To learn more about our professional baking flours, click here
