Generic Product Specifications

Types of flour according to use:

White flours - There are several types of flour, prepared by finely grinding the endosperm (inner portion) of wheat grain after the bran (outer coat) and the germ (seed embryo) have been removed.

1. All Purpose, top patent, general purpose, or family flours are milled from blends of hard red and hard white wheat. These flours, fairly high in protein and slightly granular to the touch, are sold primarily to commercial bakers because they make excellent bread using commercial bakery equipment, but generally have too much protein (gluten) for home use (difficult to mix and mold by hand).
   
   There are two basic types; (a) for the highly mechanized pan bread bakeries and (b) for hearth bread and similar products where extra "dough strength" is needed. These flours are very good for pizza and flat bread applications.
   
   

   Protein:	typically 11.70-13.20% (13.6-15.6% dry basis)
   Ash:	0.48-0.54% (0.56-0.63% dry basis)

2. Baker's Patent, 2nd Patent, bread flours are milled from blends of hard red and hard white wheat. These flours, fairly high in protein and slightly granular to the touch, are sold primarily to commercial bakers because they make excellent bread using commercial bakery equipment, but generally have too much protein (gluten) for home use (difficult to mix and mold by hand).
   There are two basic types; (a) for the highly mechanized pan bread bakeries and (b) for hearth bread and similar products where extra "dough strength" is needed. These flours are very good for pizza and flat bread applications.
   
   

   Protein:	typically 11.70-13.20% (13.6-15.6% dry basis)
   Ash:	0.48-0.54% (0.56-0.63% dry basis)

3. Bakers clears, high gluten flour are milled primarily from hard red wheats. These flours are much higher in protein and somewhat darker in colour than standard bread flours. Major uses are for specialty bread production such as rye breads, Italian hearth, crusty rolls and multi-grain breads.
   
   

   Protein:	13.30-15.00% (15.5-17.4% dry basis)
   Ash:	0.56-0.75% (0.65-0.82% dry basis)

4. Top patent, fancy patent, high ratio cake flour is milled exclusively from soft white wheats. Protein content is low and the granulation is so uniform and fine that the flour feels like satin. Used specifically in high-sugar (high ratio) and angel food cakes.
   
   

   Protein:	6.70-8.00% (7.8-9.3% dry basis)
   Ash:	0.35-0.39% (0.41-0.45% dry basis)

5. Pastry, 2^nd patent, cake and pastry flours are made from soft wheats which are low in protein and are finely milled but not as fine as cake flour. These flours are unsuitable for yeast breads but ideal for lower ratio cakes, pastries, cookies and quick breads.
   
   

   Protein:	9.00-10.60% (10.5-12.3% dry basis)
   Ash:	0.42-0.49% (0.49-0.57% dry basis)

6. Pasta flours (semolina) are made from durum wheats, which have considerably different gluten characteristics that of hard wheats. These flours are quite granular and are usually a bright yellow in colour.
   
   

   Protein:	typically 12.00% (13.6% dry basis)
   Ash:	0.65-0.70% (0.76-0.81% dry basis)

Whole Wheat Flours. Regular and coarse whole wheat flours, also known as entire wheat flour, are prepared by grinding the entire wheat kernel. Some of these flours that have been historically defined under Canadian food regulations as whole wheat flour have much of the wheat germ removed during the milling process to enhance shelf life and baking performance. With the germ removed, bran and endosperm are blended to constitute approximately 95% or more of the original composition of the wheat kernel.

Canadian wheat millers also produce whole grain wheat flour by grinding the entire wheat berry and preserving the bran in the finished product.

Protein and ash content whole wheat flours are typically 12.5-13.5% (14.5-15.7% dry basis ) and 1.20-1.40% (1.40-1.62% dry basis) respectively. Whole grain wheat flours have similar protein and ash content.