We continue with types of wheat flour. This is to help you in making good cakes according to your provisions. As we said before wheat flour has many different varieties with each one serving its purpose.
Types of wheat flour – best way on how to make cake flour
Farina – Great choice on how to make cake flour
This is a type of flour made from wheat that is adversely boiled in water to make cereal. This type of flour and the enriched one share one common property; they both require the removal of the outer skin of the grain but the germ in Farina is left.
This is a type of flour made from hard wheat; it’s the same as bread flour but the gluten flour is treated to remove the starch available. This process makes it to contain a high percentage of gluten compared to other types that we have gone through. Gluten flour is considered a flour of great strength.
This flour is more important as an additive rather than bread baking. It can act as an additive to flour that requires gluten. If used in bread it gives it an elastic quality, if in excessive it toughens it.
Is a type of flour that is made from soft wheat but not fine like that of the cake, It has a high starch ratio compared to gluten giving it a crunchy property which is very ideal in making cookies, biscuits and pastries
Another difference between the pastry flour and cake flour is the content of gluten. Pastry tends to have high content.
This is a type of wheat flour that is hugely not fine (rough) than any other flours. The name is based on person who discovered and made it. Graham never intended to remove the outer skin of the grain to make it beneficial which resulted in a more nutritious output. This flour is used to make graham crackers.
Self rising flour
This is a type of flour in which the baking powder has been added. This flour is usually made by manufacturing Industries and package them for sell such as cake mixes ready to use.
This flour is produced from grinding the whole grain and not removing any part of it.
Those are the few of very many types of wheat flour that can be used to make different types of cakes. The idea behind these listings is to enable you to know which flour to make use in cake making. Cakes mainly depend on the type of flour and the type of wheat grinded.
Conclusion on How to Make Cake Flour
Cakes need fine flour and this type of flour needs soft wheat. The best way of making cake flour is through use of all-purpose flour together with the corn starch. This method is very ideal if the grinder is not near your premises don’t worry because the quality of the texture after baking is the same.
Good flour is not based on how you see it but on the starch or gluten content. For cakes, high starch is required and for bread baking, gluten is favored.
It is good to know types of wheat flour because many cakes don’t usually make use of the same type, so how to make cake flour depends on which type of wheat flour is used. Wheat flour is the most popular flour in the world, the presence of gluten makes this flour popular. It has also been found that in the world of science that gluten is hugely responsible for the elasticity of wheat dough.
We are going to go through types of wheat flour that are present for human consumption.
Types of Wheat Flour – How to Make Cake Flour
All-purpose Flour is How to Make Cake Flour
This is a type of wheat flour that is used in many situations in baking or cooking. What constitutes for this flour to be all-purpose is its combination of high gluten bread flour mixed with high starch cake flour. The process of making this flour is very easy and you can do it yourself it involves grinding of hard wheat and soft wheat and mix them proportionally to give a quality output.
All-purpose flour also has the capability of being bleached or unbleached. This flour has many capability of being used as a recipe such as cakes,bread baking and others.
Bread flour is a type of wheat flour made from hard wheat and is usually unbleached. This type of flour possesses high gluten and manufacturers usually add malted barley for yeast capabilities. The presence of gluten is responsible for the rise of bread when baking. This type of flour makes bread to be less crumby and should not used for cakes because the texture will indeed sadden you.
An ordinary flour mostly those unbleached ones are added bromides to make them bromated flours. Bromides have importance in baking because it is responsible for consistency. They do give the flour strength which is very important in bread making which need an optimum formation of gluten. This kind of addition is slowly being scraped out because researchers have a devised a new way through the use of ascorbic acid which is much efficient than the bromides.
This is the main type of flour behind our discussion. This flour is produced through the grinding of soft wheat due to the presence of substantial amount of starch compared to gluten. This flour can also be made from all-purpose flour mixed with some proportional of cornstarch derived from the endosperm of corns.
Is a type of flour made from whole wheat, no additives or complex grinding is required. This flour is used to make meals known a chapattis (round flatbreads).
This is a type of flour which has a high content of additives. The grain used in grinding is separated from its parts that are very nutritious such as the germ but later the grinders physically add nutrients to enrich it. Adding these additives is very important because of the removal of the germ together with the outer skin of the grain. Many people ask why the removal of the germ? The removal of the germ is to enable the flour to last longer
There are many types of wheat flour and in our part two we will continue with the varieties in order to learn how to make cake flour .
After taking you through the process of making cake flour we now need to discuss what should be entailed in the flour to make it usable. There are factors to consider when making cake flour or buying one. At the end of the article you’ll have the knowledge of how to make cake flour to be given a thumbs up for baking.
In other words this is to make you understand the cake flour by knowing its constituents.
Factors that determine how to make cake flour
Organic vs. Non-Organic flour
The first factor I’ll take you through is organic vs. inorganic cake flour. This is an important factor in making the cake flour because they determine the texture of the cake. Organic cake flour is a type of flour that is unbleached. The term unbleached means that the flour doesn’t contain a pinch of baking powder. This gives a problem to the baker if he wants a cake that has a traditional texture also cakes that are made from this flour tend to be heavier than those cakes made from non-organic flour.
Non-organic flour is opposite to that of organic. The flour contains baking powder additive (bleached). This flour has been found to give the cakes a good texture than that of organic. This is because the bleaching factor has created a high acid level that is important for the texture.
If you didn’t know, cake flour has been found to possess higher starch to gluten ratio compared to other flours. This ratio is so important in the world of baking because it makes the texture of the cake fine. I know you possess the knowledge of starch but gluten can be little difficult, gluten is a protein that is found in foods made from wheat or other grains.
Soft Wheat Vs Hard Wheat
In the world of cake baking there are two types of wheat used; Hard and soft. Wheat is considered hard if it posses high protein while it is considered soft if its contents are made up of rich starch. These factors determine how ingredients added to the flour are bound to each other.
The hard wheat is mostly preferred in making breads because of its high proteins possession and it’s responsible for making the bread crumby. This protein in the baking world is known as gluten and in scientific terms is known as high ratio of gluten to starch. Hard wheat is also used to make pasta and if you want to know them they contain hard dark-colored kernels.
The soft wheat is usually of high ratio in starch to gluten. This is the basis of a fine crumby texture present in cakes. Many people like this to be present to bring out the sweetness. Also kitchen experts have explained using this factor as to why cakes make use of high quantity of sugar.
Did you know why cake flour needs to have baking powder additive? It’s because the presence of large amount of starch make the cake fall thus baking powder enables it to rise. Hopefully by now, you know how to make cake flour.
A cake is a baked mixture of flour, eggs, sugar and other additives. Cakes are so treasured in the world of today; they are mainly reserved for birthday, weddings and many more special functions. Manufactured cake flour is expensive on the economy of today so people prefer preparing cake flour on their own.
Many people possess all-purpose flour in their homes and I am going to take you through on how to make cake flour using this type of flour. There’s indeed no difference between the home made cake flour and that of the shops because both of them make the cake soft and delicious.
How to Make Cake Flour From All-Purpose Flour
All purpose flour is a type of flour that can be used to make anything that is of flour nature. It is mainly super refined wheat flour. The flour is milled from wheat of different varieties that posses proteins. These proteins amount depends on the type of wheat; the harder the wheat the higher the protein.
It has also been found that cakes, biscuits and cookies require flour made from soft wheat because the lesser the protein the crunchy the end product.
Step one of how to make cake flour
The first process of doing this is to measure the all-purpose flour into a cup or mug even a vase. It is recommended you measure this way in order to be economical in adding other recipes. Please do not add the flour blindly because it will be unproportional for your cake and I know you really don’t want that.
I always measure out six medium-sized cups of the all-purpose flour. Now you need to take a table spoon and for every cup of flour remove two tablespoon of the same flour. In this case using my example you require having twelve tablespoon of flour.
After doing the step above, replace the removed tablespoon of flour in every cup with the same number of tablespoon containing cornstarch. A cornstarch is a starch that is derived from corn, it is contained in the endosperm.
Step two of how to make cake flour
After going through the process above, sift the flour five to six times. You can do this using a flour sifter (instrument used to fine flour by removing the clumps present). Do this into a bowl and make sure that the flour is fine because cake making works well with fine flour.
The end product is high quality cake flour ready for use. This method is considered easy and time conscious because within ten minutes you are done. It is widely used even the restaurant make use of it. It is not only profitable but also cheap. Also this style makes the flour natural free from additives those manufacturers add of which are of industrial chemicals. In the next series we’ll look on the other methods used which are broad to ensure you get the best out of your cake flour.