The Foundation of Baking: A Professional’s Guide to Flour Selection

In the world of professional baking, flour is more than a commodity—it’s a functional tool that determines structure, texture, flavour, and performance.

For professionals in baking and foodservice, choosing the right flour is a science that can make or break the outcome—whether you’re crafting high-hydration sourdough, laminated pastries, or soft brioche buns — flour is the first variable to get right. And yet, too often, it’s overlooked.

Why Flour Isn’t “Just Flour” ?

Not all flours are created equal. From protein content to milling style and ash value, the type of flour you choose directly affects:

1. Dough hydration & absorption

2. Gluten development

3. Oven spring / volume

4. Crumb structure

5. Colour, texture and taste

6. Shelf life and performance

In professional baking, these variables become the difference between acceptable and exceptional.

Key Types of Flour & Their Applications

🍪 Generic Refined Wheat Flour — common, yes. But high-refined flours may lack the structure or flavour depth needed for artisan or professional baking. Best suited for products where softness and lightness are priorities, like cakes, biscuits or regional soft breads.

🍕 Pizza Flour — widely selected and known for its ultra-fine texture and high elasticity, an artisan-grade 00 pizza flour is ideal for long-fermentation doughs. The low ash content and precise enzymatic blends and grind allows for crisp-yet-chewy pizza crusts and fresh pasta doughs.

🧁 Cake Flour / Pastry Flour (Type 45 Flour) — lower protein (~7% to 9%) for a tender crumb and soft structure. Suitable for cakes, pastries, short crusts, and biscuits where gluten needs to be minimized.

🥐 All-Purpose Flour (Type 55 Flour) — Balanced in strength and versatility, APF is milled for mid-range protein and suitable for a wide range of products— including vienosseries, gourmet breads, baguettes and more!

🍞 Bread Flour (Type 65 Flour) — higher protein (~12–14%) and designed for strong gluten development, making it ideal for sandwich loaves, bread sticks, lavash, artisan breads, buns and rolls.

🥯 Blended Wheat Flour (Type 80 Flour) — boasts a balanced ratio between white flour & whole wheat flour, this exceptional bread flour is ideal for crafting sourdoughs, multigrain bread & European-style bread, with its unique blend of flavor, nutrition, and baking performance. 

🥖 Whole Wheat Flour (Type 150 Flour) — enriched with bran and fiber, this flour is nutrient-dense and imparts a rustic flavor. Requires adjustments in hydration and fermentation but excels in whole grain breads, baguettes, crackers, and nutrient-focused bakes.

Key Factors Influencing Flour Performance

• Enzymatic Activity: The natural enzymes present in flour, such as amylase and protease, affect how starches and proteins break down during fermentation. Controlled enzymatic activity improves dough extensibility, fermentation, and crumb structure, but excessive activity can weaken dough and compromise volume.

• Ash Content: Ash content measures the mineral residue left after combustion in a controlled laboratory setting. It reflects the degree of bran & germ present as a percentage. Lower ash flours, typically between 0.35% to 0.55% (e.g., 00, T45) yield lighter colors and milder flavors, ideal for cakes & pastries. Higher ash flours, ideally above 1.0% (e.g., T65, T80, T150) offer richer flavor, darker color, and increased nutritional value, suitable for rustic and wholegrain breads.

• Milling Quality: The method and precision of milling influence flour texture, absorption, and performance. Finer milling (as in 00 pizza flour) creates smooth, elastic doughs for pizza and pasta, while coarser milling retains more bran and germ for complex flavors and higher fiber content.

• Moisture Content: The amount of water in flour affects shelf life and dough consistency. Flours with optimal moisture levels ensure predictable hydration and minimize spoilage risk.

• Gluten Quality: Beyond protein percentage, the quality of gluten (its elasticity & extensibility) determines dough handling and final product texture. This is influenced by wheat variety and processing.

By considering protein content alongside these additional factors — enzymatic activity, ash content, milling quality, moisture, gluten quality, and starch damage — bakers can select flours that deliver optimal structure, flavour, oven spring, and shelf life for their specific products and processes. This holistic approach is essential for achieving professional-grade baking outcomes.

Swiss Precision, Professional Expertise

At SwissBake®, we formulate our professional-grade flours with exacting standards and specific requirements tailored for bakers / chefs, commercial / industrial bakeries, and HoReCa kitchens. Our solutions help professionals achieve baked perfection with reliability and impeccable performance!

Final Rise: Setting the FLOURishing Foundation

Flour may be a common bakery ingredient—but it’s the foundation of baking excellence. By choosing the right flour for your specific processes and products, you not only elevate the quality of your baked goods but also improve operational efficiency and brand reputation.

So the next time you’re planning a new menu, adjusting a recipe, or scaling for growth — start with the right type and a professional-grade flour.

🔗 Explore SwissBake® Professional Flours at https://www.swissbake.in/professional-flours 🇨🇭 For personalized recommendations, contact us directly for expert guidance on flour selection for your specific applications 📲 wa.aisensy.com/+919892053259