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Understanding the different types of flour and their uses is essential for every professional baker and pastry chef. Indeed, from a crumbly shortcrust pastry to a perfectly risen sourdough loaf, from gluten-free sponge cakes to flaky croissants, each preparation demands a specific type of flour. This complete guide covers all types of flour and their uses in professional baking and pastry, including UK flour types, French flour classification (farine T45, T55, T65) and gluten-free alternatives.
In the United Kingdom, types of flour are classified primarily by their protein content, which determines gluten development, rise, and texture. Concretely, the higher the protein content, the stronger the flour and the more elastic the dough. Furthermore, understanding these different types of flour is fundamental to achieving consistent, professional-quality results in any bakery or pâtisserie. Plain flour is the most widely used type of flour in UK kitchens and professional pâtisseries. Indeed, its moderate protein content (9-10%) makes it highly versatile: it performs equally well in pastry cases, pound cakes, biscuits, pancakes and white sauces. Concretely, its relatively low gluten development results in tender, delicate textures that are essential in shortcrust pastry and classic British sponges.
Strong bread flour, also called strong white flour or hard flour, is a type of flour with a high protein content (12-14%). As a result, it develops a robust gluten network that traps the gases produced during fermentation, giving bread its characteristic rise and chewy crumb. Concretely, this type of flour is indispensable for sourdough, baguettes, pizza doughs and enriched doughs such as brioche and croissants.
Self-raising flour is simply plain flour with a pre-measured amount of baking powder already blended in. Consequently, it is widely used in classic British bakes such as Victoria sponge, scones, muffins and crumpets. However, this type of flour is specific to UK and Commonwealth baking traditions: it does not have a direct French equivalent, as French bakers traditionally add raising agents separately.
Farine T45, T55, T65 correspond to different ash contents and protein potentials. Concretely: T45 farine = UK cake flour, T55 farine = UK plain flour, T65 farine = UK strong bread flour, T110/T150 farine = UK wholemeal or wholegrain flour. The main gluten-free types of flour include: rice flour, almond flour, buckwheat flour, corn flour, oat flour, and coconut flour. The French system, based on ash content, means direct substitution with UK flour requires adjustment and understanding of protein differences.
Beyond standard wheat flour, alternative types of flour have gained significant popularity in professional bakeries and artisan pâtisseries across the UK. Spelt flour is among the most versatile alternative types of flour available. Indeed, it contains gluten (though more fragile than standard wheat gluten), which means it can often replace strong bread flour directly in bread recipes. Notably, buckwheat is gluten-free and delivers an intense earthy flavour, widely used in galettes bretonnes and other artisan pastries. Almond flour is naturally gluten-free and essential in macarons, frangipane, financiers and flourless cakes. Demand for gluten-free products continues to grow significantly across UK professional bakeries and pâtisseries.
Firstly, without gluten, dough lacks the elastic network that provides structure and cohesion. As a result, gluten-free preparations tend to be more fragile and stickier than their wheat-based equivalents. Therefore, the choice of mould becomes even more critical in gluten-free baking. For satisfactory results with gluten-free types of flour, professional bakers typically combine several complementary flours. Key tip: Gluten-free doughs made from alternative types of flour are significantly stickier than standard doughs. The connection between the type of flour used and the choice of mould is often underestimated by professional bakers. Preparations made with low-gluten types of flour (sponge cakes, madeleines, financiers) are particularly fragile at demoulding.
Notably, there are many tableware and mould considerations for professional work. Multi-cavity trays in standard formats, open-weave silicone moulds, and premium non-stick surfaces all support successful gluten-free production. Enriched doughs made from strong flour, with high butter, sugar and egg content, tend to stick more to traditional metal moulds. Their high sugar content promotes surface caramelisation, which complicates demoulding without greasing.
For croissants and enriched pastries where a delicate, melt-in-the-mouth texture is desired, coarse-ground flour like T45 high-performance remains a professional choice. Breads made from high-protein flours (strong, wholemeal, T65, T110) are denser and heavier than white bread, requiring robust moulds that withstand repeated proving, baking and cooling cycles. Baguette and bread moulds in open-weave silicone-coated fibreglass enable air circulation and even baking, with natural non-stick properties and high temperature resistance.
Hlavní prvky tradiční anglické zahrady
The main types of flour in UK professional baking include plain flour (all-purpose pastry and cakes), strong bread flour (bread, pizza, croissants), self-raising flour (scones, sponges), cake flour (light pastry and French-style cakes), wholemeal flour (wholegrain breads) and gluten-free alternatives (rice, almond, buckwheat, corn, etc.).
Yes, you can substitute plain flour for self-raising flour by adding baking powder (approximately 2 teaspoons per 150g of plain flour). However, self-raising flour has a fixed raising agent ratio, whereas adding baking powder separately gives professional bakers more precise control over the final texture. For professional croissants, the ideal type of flour is a high-protein strong flour or, even better, French T45 gruau flour (premium high-protein bread flour, W>250). The repeated lamination process requires a robust gluten network that will not tear under the mechanical stress of folding.
In breadmaking, the type of flour directly affects dough stickiness and fragility. Low-gluten types of flour (cake flour, gluten-free alternatives) produce the most fragile doughs, which require premium non-stick silicone moulds for clean demoulding. Spelt flour can replace strong flour in a 1:1 ratio in many bread recipes, making it one of the most accessible alternative flours for professional bakers. The Silmaé range offers over 250 references of premium food-grade silicone moulds, manufactured in France, for all types of flour and all preparations.
| Flour | Protein % (approx.) | Best for | Notes |
|---|---|---|---|
| Plain flour | 9-10% | Pastry, cakes, biscuits | Versatile, tender textures |
| Strong bread flour | 12-14% | Bread, pizza, croissants | Robust gluten network |
| Self-raising flour | 9-10% (with raising agent) | Scones, sponges | Contains baking powder and salt |
| Cake flour | 7-9% | Cakes, biscuits | Fine texture, tender crumb |
| Wholemeal flour | 12-14% (varies) | Breads, rolls | Nutty flavour, more fibre |
| Spelt flour | protein variable, gluten present | Bread, pastries, desserts | Nutty flavour, more fragile gluten |
| Almond flour | GF | Macarons, frangipane, moist cakes | High fat, dense crumb |
| Buckwheat flour | GF | Galettes, pancakes, GF blends | Earthy flavour |
| Rice flour | GF | GF blends, pastries | Neutral base |
For visual guidance, you can consult a range of moulds and baking equipment designed for professional use. Enriched doughs with high sugar and fat content, like croissants, require moulds that promote non-stick release and support lamination processes. A modern bakery will benefit from a mix of plain, strong, wholemeal and gluten-free flours, selecting each according to the product profile and fermentation regimes.
In summary, the main gluten-containing categories are plain (all-purpose) flour, strong bread flour, and wholemeal flour, with cake flour as a low-protein option for delicate pastries. Among gluten-free options, blends and single flours such as almond, buckwheat, rice, corn, oat and coconut flour provide diverse textures and flavours, often requiring blending to achieve workable doughs and batters. The French T45, T55, T65 system offers a parallel framework but relies on ash content rather than protein to define class. When adapting recipes between UK and French styles, consider substituting T45 with cake flour, T55 with plain flour, and T65 with strong bread flour, while accounting for differences in ash and protein behavior.
vše o královské anglické slanině
Before concluding, here are practical observations on common errors in professional bakeries: plain flour can be heavier than cake flour; gluten-free flours absorb water differently; croissant dough requires high-protein flour for lamination; and low-gluten flours demand premium non-stick moulds for clean demoulding. The "One-Flour-Fits-All" trap is common, but a small set of well-chosen flours will cover most professional baking needs.
In addition to core flour types, you may encounter Italian 00 flour, semolina, rye, spelt, and gluten-free blends, each offering distinct textures and applications. 00 flour is ideal for thin, light pizza bases and fresh pasta; semolina provides good structure for pasta and certain breads; rye adds density and distinctive flavour; spelt gives a nutty nuance with manageable handling for many bread recipes. Gluten-free blends provide flexible substitutes but rarely offer a one-to-one replacement for wheat flour without recipe adjustments.
For further exploration, the world of flours includes ancient grains such as einkorn, emmer, and rye, along with extensive gluten-free options. The continuous evolution of flour varieties supports a wide range of professional baking styles-from classic British pastries to modern French patisserie and gluten-free innovations.
< tagimg>Infographic: French flour categories T45, T55, T65 and UK equivalentsCopyright © pohodanovapec.cz
