flour specifications

Flour specifications describe its quality and suitability for different baking needs. Key factors include protein content, which affects gluten development and dough strength; moisture level, indicating freshness and storage quality; ash content, reflecting mineral content and flour purity; and particle size, influencing texture and processing. For example, bread flour typically has higher protein for elastic dough, while cake flour has lower protein for tender baked goods. These specs help bakers select the right flour to achieve desired textures and results in their baked products.