Bread Flour Types and Choosing the Right Flour

Bread Flour Types and Choosing the Right Flour

Bread is an indispensable part of our tables. But choosing the right flour is critical for quality bread. As Bayramoğlu Flour, we have been serving bakers and consumers with quality bread flours since 2010.

What is Flour Type?

Flour type refers to the mineral (ash) content in flour. For example, Type 550 flour indicates approximately 550 mg of ash per 100g of flour. Lower type numbers mean whiter, more refined flour.

Main Bread Flour Types

Type 550 Bread Flour

The most commonly used white bread flour. Produces good volume bread with uniform crumb structure.

Type 650 Bread Flour

Slightly higher ash content. Ideal for traditional breads like village bread.

Whole Wheat Flour

Obtained by grinding the entire wheat grain. Has the highest nutritional value.

How to Choose the Right Flour?

1. Intended use: Determine the product (bread, pastry, cake, etc.)
2. Protein ratio: High protein = strong gluten = good bread volume
3. Ash content: Low ash = white flour, high ash = dark flour
4. Gluten quality: Elasticity and gas retention capacity
5. Sedimentation value: Important parameter indicating bread-making quality

Bayramoğlu Flour - From fertile lands to your table, with quality and trust.