{"id":3150,"date":"2023-02-04T22:30:01","date_gmt":"2023-02-04T21:30:01","guid":{"rendered":"https:\/\/www.kovasztunder.hu\/?page_id=3150"},"modified":"2023-05-16T22:13:03","modified_gmt":"2023-05-16T20:13:03","slug":"the-species-and-characteristics-of-flour","status":"publish","type":"page","link":"https:\/\/www.kovasztunder.hu\/en\/the-species-and-characteristics-of-flour","title":{"rendered":"Types and properties of the most commonly used flours"},"content":{"rendered":"
\n\t\t\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tBL-55: The fine flour<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

Wheat flour is a fine-grained, low bran, light-coloured flour. It is almost entirely composed of the kernel, so it is not the best from a nutritional point of view, as it lacks the valuable minerals.<\/p>

Main uses:<\/strong> For pastries, confectionery products.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tBL-80, BL-112, BL-160: Bread flour <\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

They contain more skin and are darker in colour. It is the most ideal flour for baking breads and pastries.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tBTKL: Wholemeal wheat flour<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

In wholemeal flours, the flour already contains the outer layers of the wheat grain: the bran and the germ. It is best to use it mixed with other flours, because if you use 100% only wholemeal flour, you will most likely get a heavy, overly dense bread.<\/p>

If you are using this kind of flour, you should be aware that it will require more water and will be more difficult to handle.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tRL: Rye flour<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

Rye flour (e.g. RL 60, RL 90, RL 125, RL 190) is mainly used for bread baking. Rye flour has a higher fibre content and retains more nutrients than wheat. It has a characteristic deep flavour and leavened breads made with rye are denser and more compact, so it is also recommended to mix it with other flours.<\/p>

There are several varieties: light rye flour, which has a low kernel hull content, dark rye flour, which has a high kernel hull content, and wholemeal rye flour, which is flour containing all the components of the rye grain.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tTBL-70: spelt meal<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

Spelt is easier to digest than common wheat because it contains less gluten, is rich in minerals and has a higher protein content, making it more nutritious than wheat. It makes delicious breads and pastries.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tKBL-100: Royal wheat flour<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

One of my favourites. King wheat is a Hungarian-bred wheat variety, a hybrid of table wheat and spelt. The flour made from it has a flavour, high protein content and is rich in amino acids, making it better for the body. It can be used in breads, pizzas, pasta, really anything you like.<\/p>

It is very easy to work with, a little \"thirstier\", requires more water and does not need to be mixed with other flours.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tBFF-55: Bran flour<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

(Catcher's flours) The protein content is higher than that of fine flour but the grain size is larger. It produces light, airy, elastic and stretchy dough, but it is best mixed with fine flour in a 1:1 ratio.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tKamut flour<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

It has a low glycaemic index (GI: 45), and products made from it can be easily incorporated into the diets of diabetics and dieters. It is golden in colour, rich in carotenoids, selenium and has a buttery consistency. Its slow absorption makes it easy to digest.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tOatmeal<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

Oats are high in fibre and rich in B vitamins,Oat flour is chicory-free, so it is a good idea to mix it with other flours containing chicory when baking bread and pastries.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tBuckwheat<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

Buckwheat flour has a rough, earthy taste ad<\/a> bread is high in fibre.<\/p>

Types:<\/strong> dark and light.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

\n\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tDurum wheat flour<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

It has a high protein content, but this also needs to be supplemented with refined wheat flour to compensate for its weak gluten structure.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t00: Pizza flour<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

A very finely ground flour, most often used for Italian, Neapolitan pizza dough. There are several subspecies with different protein content. For pizza flour, the most important thing is usually a hot oven, it works best around 450 degrees, at which temperature a classic Neapolitan pizza is cooked in 1-2 minutes.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

BL-55: The fine flour Wheat flour is a fine-grained, low bran, light-coloured flour. It consists almost entirely of the kernel kernel, and is therefore not the best from a nutritional point of view, as it lacks the valuable minerals that are present in flour. Main uses: in pastry and confectionery products. BL-80, BL-112, BL-160: Bread flours contain more crust and are darker in colour. This ...<\/p>","protected":false},"author":1,"featured_media":3875,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"template-4.php","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","tinysalt_hide_before_page_content_ad":"","tinysalt_hide_after_page_content_ad":"","tinysalt_hide_page_header":"","tinysalt_advanced_classname":"","tinysalt_page_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":""},"class_list":["post-3150","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nA legt\u00f6bbet haszn\u00e1lt lisztek fajt\u00e1i \u00e9s tulajdons\u00e1gai - Kov\u00e1szT\u00fcnd\u00e9r<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.kovasztunder.hu\/en\/the-species-and-characteristics-of-flour\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A legt\u00f6bbet haszn\u00e1lt lisztek fajt\u00e1i \u00e9s tulajdons\u00e1gai\" \/>\n<meta property=\"og:description\" content=\"BL-55: A finomliszt A b\u00faza finomliszt apr\u00f3 szemcsem\u00e9ret\u0171, alacsony korpatartalm\u00fa \u00e9s vil\u00e1gos sz\u00edn\u0171 \u0151rlem\u00e9ny. 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Szinte csak a magbels\u0151b\u0151l \u00e1ll, ez\u00e9rt min\u0151s\u00e9g szempontj\u00e1b\u00f3l nem a legjobb ha a t\u00e1pl\u00e1lkoz\u00e1st n\u00e9zz\u00fck, hisz itt nincsenek a lisztben az \u00e9rt\u00e9kes \u00e1sv\u00e1nyi anyagok. F\u0151 felhaszn\u00e1l\u00e1sa: P\u00e9ks\u00fctem\u00e9nyekn\u00e9l, cukr\u00e1szati term\u00e9kekn\u00e9l. BL-80, BL-112, BL-160: A keny\u00e9rlisztek T\u00f6bb h\u00e9jr\u00e9szt tartalmaznak \u00e9s s\u00f6t\u00e9tebb sz\u00edn\u0171ek. Ez ...","og_url":"https:\/\/www.kovasztunder.hu\/en\/the-species-and-characteristics-of-flour","og_site_name":"Kov\u00e1szT\u00fcnd\u00e9r","article_modified_time":"2023-05-16T20:13:03+00:00","og_image":[{"width":1512,"height":2016,"url":"https:\/\/www.kovasztunder.hu\/wp-content\/uploads\/2023\/05\/AF25B102-DB9B-4628-807F-8361100C2DC5.jpeg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_misc":{"Est. reading time":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.kovasztunder.hu\/a-lisztek-fajtai-es-tulajdonsagai","url":"https:\/\/www.kovasztunder.hu\/a-lisztek-fajtai-es-tulajdonsagai","name":"Types and properties of the most commonly used flours - Kov\u00e1szTaender","isPartOf":{"@id":"https:\/\/www.kovasztunder.hu\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.kovasztunder.hu\/a-lisztek-fajtai-es-tulajdonsagai#primaryimage"},"image":{"@id":"https:\/\/www.kovasztunder.hu\/a-lisztek-fajtai-es-tulajdonsagai#primaryimage"},"thumbnailUrl":"https:\/\/www.kovasztunder.hu\/wp-content\/uploads\/2023\/05\/AF25B102-DB9B-4628-807F-8361100C2DC5.jpeg","datePublished":"2023-02-04T21:30:01+00:00","dateModified":"2023-05-16T20:13:03+00:00","breadcrumb":{"@id":"https:\/\/www.kovasztunder.hu\/a-lisztek-fajtai-es-tulajdonsagai#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.kovasztunder.hu\/a-lisztek-fajtai-es-tulajdonsagai"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.kovasztunder.hu\/a-lisztek-fajtai-es-tulajdonsagai#primaryimage","url":"https:\/\/www.kovasztunder.hu\/wp-content\/uploads\/2023\/05\/AF25B102-DB9B-4628-807F-8361100C2DC5.jpeg","contentUrl":"https:\/\/www.kovasztunder.hu\/wp-content\/uploads\/2023\/05\/AF25B102-DB9B-4628-807F-8361100C2DC5.jpeg","width":1512,"height":2016},{"@type":"BreadcrumbList","@id":"https:\/\/www.kovasztunder.hu\/a-lisztek-fajtai-es-tulajdonsagai#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.kovasztunder.hu\/"},{"@type":"ListItem","position":2,"name":"A legt\u00f6bbet haszn\u00e1lt lisztek fajt\u00e1i \u00e9s tulajdons\u00e1gai"}]},{"@type":"WebSite","@id":"https:\/\/www.kovasztunder.hu\/#website","url":"https:\/\/www.kovasztunder.hu\/","name":"Cottage Fairy","description":"May the sourdough be with you!","publisher":{"@id":"https:\/\/www.kovasztunder.hu\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.kovasztunder.hu\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.kovasztunder.hu\/#organization","name":"Cottage Fairy","url":"https:\/\/www.kovasztunder.hu\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.kovasztunder.hu\/#\/schema\/logo\/image\/","url":"https:\/\/www.kovasztunder.hu\/wp-content\/uploads\/2023\/02\/kovasztunder_logo.png","contentUrl":"https:\/\/www.kovasztunder.hu\/wp-content\/uploads\/2023\/02\/kovasztunder_logo.png","width":1638,"height":487,"caption":"Kov\u00e1szT\u00fcnd\u00e9r"},"image":{"@id":"https:\/\/www.kovasztunder.hu\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.youtube.com\/@kovasztunder","https:\/\/www.instagram.com\/kovasztunder\/"]}]}},"_links":{"self":[{"href":"https:\/\/www.kovasztunder.hu\/en\/wp-json\/wp\/v2\/pages\/3150","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kovasztunder.hu\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.kovasztunder.hu\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.kovasztunder.hu\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kovasztunder.hu\/en\/wp-json\/wp\/v2\/comments?post=3150"}],"version-history":[{"count":0,"href":"https:\/\/www.kovasztunder.hu\/en\/wp-json\/wp\/v2\/pages\/3150\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kovasztunder.hu\/en\/wp-json\/wp\/v2\/media\/3875"}],"wp:attachment":[{"href":"https:\/\/www.kovasztunder.hu\/en\/wp-json\/wp\/v2\/media?parent=3150"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}