Flour, not flowers

The American and Italian flour types have some differences in their characteristics and uses.

In Italy, there are several types of wheat flour that are used for different purposes. The most popular brands, such as Caputo, produce flours specifically designed for making traditional Italian dishes such as pizza and pasta.

For example, Caputo offers a “00” flour, which is a highly refined, soft wheat flour that is ideal for making pizza dough because it produces a light and airy crust. This type of flour is not commonly available in the USA, at least not in the usual grocery stores. It is fairly easily found from online retailers.

On the other hand, American flours are generally labeled based on their protein content, with all-purpose flour being the most commonly used type. All-purpose flour in the USA is usually a blend of hard and soft wheat, while Italian “00” flour is made from a higher quality type of soft wheat.

The types of Italian flour (farina) include:

1. 00 Flour: This is the finest and most refined type of farina, with a very fine texture and high gluten content. It is often used for making pasta, pizza dough, and baked goods that require a delicate texture, such as cakes and pastries.
2. 0 Flour: This type of farina is slightly coarser than 00 flour and has a slightly lower gluten content. It is often used for making lighter baked goods, such as cakes and pastries, and for dusting surfaces for rolling out dough.
3. Manitoba Flour: This type of farina is made from a specific type of wheat that is grown in the northern regions of Italy. It has a high gluten content and is often used for making breads and other baked goods that require a strong structure.
4. Farro Flour: This type of farina is made from the ancient grain farro, which is a type of wheat that is higher in fiber and nutrients than other types of wheat. Farro flour is often used for making wholesome baked goods, such as breads and crackers.

If you are trying to replicate an authentic Italian dish, you may find that the differences in flour are the little thing that gets it from close to perfect.

I’ve used the Antimo Caputo brand and really like it. I get nothing from them to say that. I’ve been happy with my pizza crusts and pasta, and sourdough breads that I’ve made with their farina.

Short answer: for most things a beginner will be making and baking, you will not notice much of a difference in taste or texture. Your chocolate chip cookies will be fantastic with either one. As you get into more delicate and finicky recipes, if it makes a difference it should tell you in the recipe which one is better.

Unbleached flour is flour that has not been treated with any chemical agents to alter its color or texture. It is made from wheat that has been milled and sifted, but it has not undergone any additional processing. Unbleached flour has a slightly yellowish color and a slightly denser texture compared to bleached flour.

Unbleached flour is generally preferred in recipes that require a more natural flavor and color, as well as in recipes that rely on the structure and texture of the flour. Here are some types of recipes that are better with unbleached flour:

1. Yeast breads: Unbleached flour has a slightly denser texture and more natural flavor than bleached flour, making it ideal for yeast breads that require a strong gluten structure.
2. Whole grain baked goods: Unbleached flour has a slightly yellowish color, which can enhance the appearance of whole grain baked goods. It also retains more of the natural flavor and nutrients of the wheat kernel compared to bleached flour.
3. Pastry and pie crusts: Unbleached flour has a slightly denser texture than bleached flour, making it ideal for delicate pastry and pie crust recipes where the texture is important.
4. Brownies and other chocolate desserts: Unbleached flour can enhance the flavor of chocolate desserts, while the slightly yellowish color can complement the appearance of the finished product.

Bleached flour, on the other hand, has been treated with chemical agents such as benzoyl peroxide, chlorine dioxide, or maturing agents to lighten its color and improve its texture. The bleaching process can also improve the gluten development, making the flour more suitable for certain baked goods, such as cakes and pastries. Bleached flour has a whiter color and a lighter texture compared to unbleached flour.

Bleached flour is generally preferred in recipes where a fine texture and light color are desired. Here are some types of recipes that are better with bleached flour:

1. Cakes, pastries, and biscuits: Because bleached flour has a lighter texture and whiter color than unbleached flour, it is ideal for delicate baked goods such as cakes, pastries, and biscuits where the texture is important. The bleaching process can also improve the gluten development, resulting in a finer texture and lighter crumb.
2. Baked goods with strong flavors: Bleached flour has a neutral flavor compared to unbleached flour, making it a good choice for baked goods with strong flavors such as chocolate, fruit, or spices. The flour will not compete with other flavors.
3. Pizzas: Bleached flour can be used to make pizza dough, as the bleaching process can improve the gluten development and produce a lighter, airier crust.

The different types of flour commonly available in the USA are:

1. All-Purpose Flour: It is a blend of hard and soft wheat and is suitable for a variety of baked goods. It is often abbreviated as AP flour.
2. Bread Flour: It is made from hard wheat and has a higher protein content, making it ideal for yeast bread.
3. Cake Flour: It is made from soft wheat and has a lower protein content, making it ideal for cakes and other tender baked goods.
4. Self-Rising Flour: It is a type of all-purpose flour that has baking powder and salt added to it, making it convenient for quick bread and muffin recipes.
5. Whole Wheat Flour: It is made from the entire wheat kernel, including the bran and germ, and is higher in fiber and nutrients compared to all-purpose flour.
6. Semolina Flour: It is a type of wheat flour made from durum wheat and is commonly used for making pasta.
7. Pastry Flour: It is a type of flour with a protein content between that of cake flour and all-purpose flour, making it ideal for delicate pastries.
8. Gluten-Free Flour: It is made from a combination of non-wheat flours and is suitable for people with celiac disease or gluten intolerance. For expanded list, click here.