Bread Flour - Top

From the endosperm of the wheat kernel, is milled primarily for commercial bakers but also availabler at retail outlets. Although similar to all-purpose flour, it has a greater gluten stength and generally is used for yeast breads.

Cake Flour -Top

Milled from soft wheat. Especially suitable for cakes, cookies, crackers, and pastries. Low in protein and gluten.

Pastry Flour - Top

Milled from a soft, low gluten wheat. Comparable in protein but lower in starch then cake flour.

Gluten Flour - Top

Used by bakers in combination with flours having a low protein content because it improves the baking quality and produces gluten bread of high protein content.

Semolina - Top

Coarsely ground endosperm of durum wheat. High in protein. Used in high quality pastry products.

Durum Flour - Top

By-products of semolina production. Used to make commercial U.S. noodles.

Farina - Top

Coarsely ground endosperm of hard wheats. Prime ingredient in many U.S. breakfast cereals. Used also in the production of inexpensive pasta.

Whole Wheat Flour - Top

Is a coarse-textured flour ground from the entire wheat kernel and thus contains the bran, germ and endosperm. The presence of bran reduces gluten development. Baked products made from whole wheat flour tend to be heavier and denser than those made from white flour.

University of MN Extension / Minnesota Association of Wheat Growers