2/1 Review Flour

Identify 3 types of flour used in your workplace.

Three types of flour used within my workplace are White Bakers Flour, 100% Wholemeal Flour and Rye Flour.

Identify 3 recipes for each type of flour.

White Bakers Flour

White Dough, which from the white dough can have, block loaves, rolls, viennas, cobs etc, savoury rolls, pullaparts, twists.
Hot Cross Buns
Fruit Doughs i.e. Apricott Delight, Coffee and Date and Sweet Fruit Dough

100% Wholemeal Flour

Wholemeal Dough, which from the wholemeal dough can have, block loaves, rolls, cobs, pipes, viennas etc.
Cape Seed
Wholemeal Country Grain Dough

Rye Flour

Rye Pana Di Casa, which can be moulded into viennas and blocks.
Rye Swirl
Rye Continental Dough, light or dark.

Some recipes ask for a mixture of both types of flours, i.e. Linseed and Soy has both white flour and wholemeal present, as does the lekkerbrot dough recipe.

What is the protein % of each flour?

White Flour protein % is 11-13%
100% Wholemeal Flour protein % is 15% and higher.
Rye Flour protein % is 13-14%


Explain what impact the protein % has on the use of each flour.

Proteins are compounds composed of the elements nitrogen, hydrogen, carbon and oxygen and sometimes sulfur. E.g. gluten in flour. The protein percentage is the basis of the characteristic texture of bread. The more protein within flour the more taking up and binding of water within a dough, giving the dough more elasticity and extensibility. The protein levels mostly affect the gluten within a dough, i.e. gives better gluten structure and texture Higher protein allows for more tolerance and resilience thus giving us a stronger dough (resisent).

Who is the supplier of your flour products?

The supplier of our flour is the company Manildra Flour Mills.