Bake bake bake

• the most important ingredient in the bakeshop. 

• the principal source of flour widely used in the bakeshop

• the porosity of the flour depends upon its quality and protein content. 

• granular in texture that separates when rubbed between fingers. 

• a soft, talcum-like powder that stays lumpy when pressed between fingers.

• weak flour has soft and smooth texture while strong flour has coarser granules.

• the ability to hold its shape when

press by hand because the granules stick together.

• the strong flour absorbs more moisture and is heavier and so the weak flour is lighter.

• obtained from milling the whole wheat kernel including the bran and germ.

• the darker the white color of the flour, the stronger it is.