Types

There are several different types that are commonly used in baking. The primary types include all-purpose, bread, cake, whole wheat, and gluten-free. Each type has its own protein content and gluten levels that make it suitable for different baking applications.

All-purpose is a general-purpose that can be used for a variety of recipes including breads, cakes, cookies, and pancakes. It has a medium protein content of 8-12% and produces a tender texture. Bread flour has a higher protein content of 12-14% which makes it ideal for yeast breads and other recipes that require structure from gluten like pizza crust. The extra gluten helps bread rise higher and develop a tighter crumb structure.

Cake Flour flour contains a lower protein level of around 6-8% which results in a finer texture that stays light and tender after baking. It works well in recipes like layer cakes and cupcakes. Whole wheat retains the wheat germ and bran and provides extra fiber, nutrients and flavor but also less gluten formation compared to refined white flours. Gluten-free like almond , coconut  or rice  are often used as alternatives by those with gluten sensitivities or celiac disease.

Milling Process
Wheat is first cleaned, tempered with water, and rolled into flakes to break the kernels onto smaller pieces. The flakes then enter steel rollers inside the mill that progressively squeeze out the endosperm from the germ and bran. The finer white flours are gathered while the germ and bran are extracted for other uses.

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