US Flour Corp News

Gluten showdown: High vs Bread flour explained

Monday, 9-Jan-2023 |

A common item in kitchens is flour. Diverse flour types might result in different baked items. Different varieties of flour, such as bread flour and high-gluten flour, each have particular nutritional advantages. Most of the time, their composition is to blame for the variation, and some are ideally suited for particular baked items. What is… read more

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Baking with whole wheat pastry flour: what you need to know

Monday, 2-Jan-2023 |

There are nutritional benefits to baked goods made using whole wheat flour. However, whole wheat flour is not the only flour with rich nutritional content that you can use. Another type of whole-grain flour you can use to make healthy and delightful baked goods is whole-wheat pastry flour. Below are some things to know about… read more

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What are the health advantages of using Organic Flour?

Friday, 23-Dec-2022 | ,

Grains are vital and nutritious staple foods for healthy consumption. But grain quality has depreciated over the years due to nutrient reduction. Therefore, there is a need for people who love consuming organic flour to stay vigilant for better health benefits. According to research, organic flour is rich in antioxidants, minerals, and vitamins. But there… read more

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What are the substitutes for Semolina Flour?

Friday, 16-Dec-2022 |

You may only sometimes find semolina flour as an ingredient in many kitchens, but it is used in different recipes, from pastry to pasta to bread. There are options for semolina flour substitutes. Any flour made from wheat will be a good substitute since semolina is a type of wheat. What is semolina flour? High-protein… read more

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How is clear flour bread prepared?

Friday, 9-Dec-2022 |

If you are a producer of baked goods, you will know that there are many different types of flour. Also, it should be satisfied that the type of flour you use affects the outcome of your baked goods, such as biscuits, waffles, and bread. The difference in final products is because of the contents of… read more

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What are flour substitutes there for whole wheat flour?

Friday, 2-Dec-2022 |

Food frequently contains wheat flour. It can help with the production of pasta, bread, and other baked foods. Despite its uses, wheat flour is not a good substitute for people with wheat allergies. For those who require them, there are a number of alternatives to whole wheat flour. What are flour substitutes there for whole… read more

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Differentiate between wheat flour and all-purpose flour

Tuesday, 22-Nov-2022 |

All-purpose flour is manufactured from wheat grains after the brown coating has been removed, whereas whole wheat flour is made from the whole grain. The main distinction between all-purpose flour and whole wheat flour is this. These two kinds of flour are frequently used in baking. Both are made from wheat grain, but whole wheat… read more

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Why is it essential to consume whole wheat flour?

Tuesday, 15-Nov-2022 |

Whole wheat flour is made from heavily refined and processed wheat grains. It has a nutty taste, sweet, and slightly dark color. There are other types of flour aside from whole wheat flour. However, it is essential to consume whole wheat flour because of its nutritional value. What is whole wheat flour? The whole grain… read more

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How do I choose a bulk flour supplier?

Tuesday, 8-Nov-2022 |

If you are a baking enthusiast, you should know that choosing the right flour is important to getting the right baked item and taste. Different types of flour have different nutritional content, appearance, texture, and flavor. Similar to how you should be careful when selecting the right flour, you should be careful when selecting a… read more

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What are the applications of tapioca starch?

Tuesday, 1-Nov-2022 |

Tapioca is most famous for being present in bubble teas, puddings, pancakes, and other East Asian delicacies, but it also has nutraceutical, medicinal, industrial, textile, and other commercial applications. Cassava, a root vegetable of the Cassava Shrub, is the source of Tapioca Starch. It was developed from wild M. esculenta populations in Brazil’s Amazon basin’s… read more

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