Wheat Flour

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Wheat Flour Description and Price in Kenya

Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.

How to Use Wheat Flour

There are endless uses for wheat flour in cooking and baking, but it’s most important in bread. Because wheat has a high gluten content (more than any other grain), it yields the most elastic dough. That makes wheat the flour of choice in yeast breads like brioche, flatbreads like pita, and the iconic sourdough loaf. Wheat flour is also the classic choice for baking cookies, cakes, and all manner of sweet and savory pastries.

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