Flour Facts

Flour is classified according to the amount of gluten-forming protein in it.Although there are variations from one wheat-growing region to another, hard winter wheat generally produces bread flour with 13 to 15 percent protein (gluten). The high amount of gluten is important for giving bread its stretch.

The wheat grown in the hot months between spring and autumn is “soft,” with just 4 to 9 percent protein. The soft wheat is milled for cake and pastry flours where little stretch and a lot of tender-ness is required.