Types of Flour used to make flour for the bakery or pastry.

Start a bakery for people that are confused. What should we buy flour stored in the home. The difference between each type. Interchangeable or not.
Types of Flour used to make flour for the bakery or pastry.
Flour used to make bakery or pastry dough, which is the major wheat flour is different from other types. The protein has two types of glutamate in the (Glutanin) and the A soil (Gyladin) When the dough has been combined with protein and 2 to be together as a gluten "Gluten" is a consistent look. The flexible rubber makes it possible to store the gas into the structure of the baked goods.
Pastry flour is sold to a third type is.
Cake flour - Cake Flour / Soft Flour.
Low protein content ranged from 7 to 10 milled from soft wheat. When the hand-rubbed to a soft, smooth, white flour than bread. And flour.
Diet such as bran, flour, chocolate cake, cake ฝaitag cake, plum cake, Bael.

Bread Flour - Bread Flour / Strong Flour / Hard Flour.
High protein content ranged from 12.5 to 14 mills from hard wheat used for bread and products made with yeast swells. Such as white flour or Hong Goose brand. The meat.
Recipes that use bread flour such as bread, shredded pork, chili paste, New Delhi, bread, butter.
Purpose Flour - All Purpose Flour / Plain Flour.
Moderately high protein content is between 10 to 11 from a mixture of hard and soft wheat in the right proportions to make bread, cakes, noodles, pastry Pateagok๋ some time to massage less than bread flour. The flour that was headed wide with the brand of bread flour, cake flour. The fine grain size than Than white flour and bread.
Recipes such as bread, noodles, flour, bread, cakes, Pateagok๋.

Protein sorting is ascending.
Cake flour -> Multi-purpose flour -> bread.

That is why cake flour, the cake came out soft and fluffy as it has. Low protein content. It is easy to cure. If you use flour with high protein content makes it dense and heavy cake. There are also other related baked goods such as flour.
Wheat flour (whole wheat flour, wheat flour, whole grain).
The production of wheat is Etaa the seed coat out only. The wheat germ that is superior to the existence of which has not been polished white rice is part of the seed is also included.
Cooking of wheat flour and white does not need to add water, mix the eggs, a chocolate spa treatment to take longer. The crude fiber powder and noodles made from wheat flour. I cooked a soft boil. It takes longer than usual.
Flour Self-Rising.
Starch is a mixture of substances that make up the full light powder. The key ingredient is. Multi-purpose flour + baking powder + salt is usually sold abroad without the hassle of mixing flour and water and other swells. Often sold for making a cake.
Self-Rising Flour ratio of this kind.

All-purpose flour 1 cup or 95 to 100 g.
Baking powder 1 1/2 teaspoon or 3.2 grams.
Salt 1/8 teaspoon, or about a handful.