Choosing the right flour
These days there are many different flours available. Each type of flour is suited to specific recipes, or cooking methods, and using the recommended flour for each dish can improve the results of your baking - as well as making it more interesting and adventurous.
It can, however, sometimes be difficult to decide which to use so here are a few guidelines.
White self raising flour
Self raising flour has the addition of raising agents which are thoroughly mixed into the flour so that a consistent end result is obtained.
Self raising flour is ideal for cakes, scones, suet pastry, teabreads and
some biscuits.
White plain flour
White plain flour is ideal for making pastries, batters, sauces, gravies and some cakes. It is a versatile flour as raising agents can be added if necessary.
Alternatively, it can be used without a raising agent in recipes where
air is incorporated by other means, e.g. whisking.
McDougalls Supreme Sponge flour
Supreme Sponge Flour is milled from specially selected soft wheats producing an extremely fine flour ideal for sponge making.
It can absorb more moisture and sugar than standard flour and will produce a very light, soft texture.
It is ideal for sponges, and other light cakes.
Strong white flour
Strong white flour is produced from wheats with a higher protein content. The protein when mixed with water forms gluten. When kneaded this makes an elastic dough which on rising and baking gives a larger volume and lighter textured bread than ordinary flours.
Strong white flour is ideal for breadmaking. It can also be used for pizza bases and all other yeast recipes.
It is not recommended for sponges, scones or some pastries.
Wholemeal self raising flour
Wholemeal self raising flour contains the whole of the wheat grain.
Nothing is removed in the milling process, so it is naturally high in fibre.
It can be used as an everyday alternative to white self raising flour making it ideal for cakes, scones, teabreads and some biscuits.
It is, however unsuitable for breadmaking
Wholemeal plain flour
Wholemeal plain flour, unlike its self raising counterpart, is ideal for breadmaking.
However, as it is a plain flour, it can be used to make pastries,
wholemeal pizza bases, biscuits, sauces and rich fruit cakes.
Granary® Malted Brown flour
Granary® Malted Brown flour is a mixture of brown flour, and grains of malted wheatflakes. Granary® gives a slightly lighter result than wholemeal flour and like strong white flour, is ideal for making loaves, rolls and deliciously different pizzas.
As it also a plain flour it can be used for some pastries, biscuits and cakes. Use this flour for a uniquely rich, nutty flavour in your baking.
