All-Purpose Flour

All-purpose flour is made with a mixture of hard and soft flour. All-purpose flour is intended to be (as its name implies) suitable for various baking duties, including bread and pastry. 

Bread Flour

Bread flour is made with hard wheat. It contains a high percentage of gluten producing protein, so it is ideal for the production of bread, hence the name.

Cake Flour

Cake flour is formulated for cakes using soft wheat flour. Because of its very low gluten content, it gives your cakes a soft crumbly texture.

Pastry Flour

Pastry flour is perfect for pie dough. Also made with soft wheat, it is a bit stronger than cake flour, but not quite as glutinous as all-purpose.

Whole-Wheat Flour

Whole-wheat flour is milled from the entire kernel of wheat. Known also as graham flour, it contains the bran and the germ, which makes this flour very nutritious. When used in bread, however, the sharp edges of the bran have a tendency to cut through the strands of gluten, producing a dense and heavy loaf. For this reason, some people will use a combination of whole wheat and white bread flour to achieve a lighter loaf.

Durum wheat

Durum wheat is well known for its excellence in the making of pasta. It is a type of gluten-rich wheat that contains natural pigments, that give it a characteristic yellow color.