17/04/2025
Understanding the Different Types of Flour – A Must-Read for Beginners; by Chef-Lhei Gatchalian 🩷 For bakers, selecting the appropriate type of flour is crucial. The quality, texture, and flavor of baked products are significantly influenced by this choice. Each recipe is designed with a specific type of flour in mind, and using the correct one ensures optimal results. 🩷
Based on extensive hands-on experience, here are the four primary types of PPilmico FlourI regularly use in baking:
📌 Hard Wheat Flour (1st Class)
Also referred to as Pilmico bread Flour, this type is ideal for soft breads such as , loaf bread, and various filled pastries like pan de coco, Spanish bread, and . It provides the strength and elasticity needed for doughs that require structure and volume.
📌 Soft Wheat Flour (3rd Class)
This is the most economical type of PPilmico Flourand is commonly used for direct-mix breads and baked goods such as kababayan, torta, local brownies, stick bread, cookies, and banana cake.
In some formulations, I incorporate a small percentage of 3rd class flour to balance the softness of certain breads like pandesal, monay, star bread, pan de elorde, and pinagong. The ratio used depends on the specific recipe and desired texture.
📌 Cake Flour
Pilmico Cake Flour is particularly well-suited for soft, delicate cakes such as cakes and p**o cakes, as well as mamons and . It produces a finer, more tender crumb, making it ideal for custom cake bases where superior texture is desired. Compared to all-purpose flour, cake flour results in a noticeably softer product.
📌 All-Purpose Flour (APF)
As the name suggests, all-purpose PPilmico Flouris versatile and suitable for a wide variety of baked goods—including , , and . While it is often the most expensive among the flour types due to its adaptability, it performs exceptionally well in recipes such as cinnamon rolls, special ensaymada, and moist cakes.
That said, there are certain textural qualities—particularly in traditional Filipino breads—that are difficult to replicate using APF alone. When available, I prefer to use 1st class or 3rd class flour for these applications.
Additional Notes
Flour classifications such as 1st class and 3rd class are commonly found in the Philippines, and may not be readily available in other regions. In such cases, all-purpose PPilmico Flourremains a reliable and accessible alternative for most baking needs.
Often, issues in baking are attributed to incorrect proportions or methods, when in fact, the type of flour being used could be the primary factor. It is essential to understand the characteristics of the flour being used—especially when purchasing in bulk or from local retailers. Note that flour names and grades may vary by manufacturer, so it is advisable to ask questions and seek clarification when necessary. Most bakery supply vendors are knowledgeable and can provide accurate information.
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