How to Choose the Right Flour for Your Products
Flour is an all-important ingredient, used as a main component in most baking recipes. When it
comes to baking and cooking with flour, there are many choices. It all depends on what type of
food is being prepared. If you run a professional kitchen or if you sell products with flour as a
raw ingredient, you know that choosing the right flour is crucial to have superior products to
offer to your customers.
1. Cake Flour
This kind of flour has the lowest protein content, making it ideal for baking cakes, scones,
muffins, and biscuits. This type of flour usually absorbs moisture and sugar compared to other
types of flour. It usually has a lighter, softer texture. Sriboga Flour Mill’s Red Ribbon flour
(Pita Merah), with a protein content of 8.5 to 9%, is perfect for traditional and modern cakes,
biscuits, cookies, and pie crusts.
2. Bread Flour
Bread flour is the strongest out of all flour types. It has a protein content of 12 to 14%,
providing the most structural support. Gluten-forming proteins are especially important in a
yeasted bread, as they have CO2 gases that are needed for fermentation. When worked through
processing or hand-kneading, the gluten is developed and results in a chewier crumb. More
protein also means better volume and more browning in the crust.
3. Pasta Flour
Double Zero or 00 flour is usually made from soft wheat and is used in Italian pasta. Sriboga
Flour Mill produces special Double Zero white flour made from the purest semolina. Aside
from pasta, this type of flour is also used for Italian bread such as focaccia and ciabatta.
4. Noodle Flour
Noodle flours are a little bit different from pasta flours. They usually have a protein content of
11-12%. The best noodle flours, such as Naga Emas from Sriboga Flour Mill, are specially
developed to produce high-quality, high-protein yellow noodles. They have perfect elasticity
and a firm texture needed for making Asian-style noodles such as Mie Hokkien, Pho noodles,
and yellow noodles.
5. Pastry Flour
Pastry flour is unbleached and made from soft wheat. Pastry flour should have the ideal
balance between tenderness and flakiness, which makes it ideal for pies, tarts, cookies, and
other types of pastries.
6. Pizza Flour
Pizza flour is usually made using flour with higher protein content than all-purpose flour. Pizza
dough needs about 12% to 13.5% protein. It results in a workable dough that absorbs less
water. Pizza four can also be used for European-style bread such as croissants, baguettes, and
hearth bread. Sriboga Hime flour is the best for traditional pizza. Also Double Zero (00) and New Blue Bear are the best for Pizza.
No matter what type of flour you need, you have to make sure that it has exceptional quality,
just like Indonesia-based Sriboga Flour Mill’ selection of high-quality flour. Sriboga Food
Production is the leading wheat flour and food ingredients producer in the country. Sriboga
Flour Mill uses state-of-the-art facilities, making sure that they produce the best quality for
various professional needs. They produce reliable products so that you can, in turn, provide the
best for your customers.
Need to know more about the products? Contact Sribgoa Customer Center