Flour is more than just ground grain—it’s a complex ingredient that affects texture, structure, and flavor. Two key factors determine how flour behaves:
- Protein Content: Indicates gluten-forming ability. Higher protein = more gluten = chewier texture.
- W Index: Measures flour strength and gluten potential. Higher W = stronger flour, ideal for long fermentation.
Flours are also classified by type (e.g., Tipo 00, whole wheat), which refers to how finely they’re milled and how much of the grain is included.
Note: This guide focuses on wheat-based flours. There are many other flours made from grains, seeds, legumes, and roots, which are not covered here.
Not sure about a term? Visit the Glossary of the terms for clear explanations.
Wheat Grain Types: Characteristics & Descriptions
Durum Wheat (Triticum turgidum subsp. durum)
- Color: Amber-yellow
- Texture: Very hard (hardest of all wheat types)
- Protein Content: High (12–14%), but forms less elastic gluten
- W Index: 250–300
- Common Products: Semolina, pasta, couscous, some rustic breads
- Key Traits:
- High in carotenoids, giving it a golden hue
- Produces firm dough with good bite, ideal for pasta
- Less extensible gluten, not ideal for high-rise breads
White Wheat (Triticum aestivum)
- Color: Pale cream to light tan
- Texture: Softer than durum (varies by subtype)
- Protein Content: Varies (7–14%)
- W Index: 150–320 depending on subtype
- Common Products: All-purpose flour, bread flour, cake flour, pastry flour
- Key Traits:
- Milder flavor than red wheat
- Can be milled as whole grain (white whole wheat) or refined
- More elastic gluten, better for leavened breads
Subtypes:
- Soft White Wheat: Low protein, used for cakes and pastries
- Hard White Wheat: Higher protein, used for bread and whole grain baking
Flour Categories by Type
White Wheat Flours
- All-Purpose Flour: Versatile and balanced, suitable for most recipes
- Bread Flour: High in protein and strength, ideal for yeast breads and pizza
- Cake Flour: Very low protein, finely milled for soft, tender cakes
- Pastry Flour: Slightly stronger than cake flour, perfect for flaky pastries
Whole Grain Flours
- Whole Wheat Flour: Contains the entire wheat kernel, rich in nutrients and fiber
- White Whole Wheat Flour: Milder in flavor, lighter in color, but still whole grain
Specialty Wheat Flours
- Tipo 00 Flour: Ultra-fine Italian flour, used for pasta and Neapolitan pizza
- Semolina (Durum Wheat): Coarse and golden, used in pasta and some breads
- Vital Wheat Gluten: Pure gluten protein, added to boost strength in weak flours
Manitoba Flour
Manitoba flour is a type of strong flour originally made from hard spring wheat grown in Manitoba, Canada.
It is known for its very high protein content (typically 13–15%) and strong gluten-forming ability, making it ideal for recipes that require long fermentation or high elasticity, such as panettone, pizza dough, and brioche.
Its W Index often exceeds 350, placing it among the strongest flours available.
Sometimes the flour in Europe is labelled as Manitoba to indentity that we are referring to a Strong Flour.
Italian Flour Naming System (White Wheat Flour)
In Italy, white wheat flour is classified by type, which indicates both the degree of refinement (granulometry) and the amount of bran and germ retained. The lower the number, the more refined the flour is. Here’s the correct order from the most refined (least bran) to the least refined (most bran):
- Tipo 000 (Type 000)Â – Not common in Italy but found in Romania. Very finely ground flour, even finer than the more common “00” flour, all-purpose flour.
- Tipo 00 (Type 00)Â – Very finely ground, highly refined, almost no bran or germ. Ideal for pastries, pasta, and cakes.
- Tipo 0 (Type 0)Â – Slightly less refined than 00, with a bit more bran. Common in bread making.
- Tipo 1 (Type 1)Â – Contains more bran and germ, more nutritious and flavorful.
- Tipo 2 (Type 2)Â – Coarser and darker, with even more bran and germ. Closer to wholemeal.
- Integrale (Wholemeal or Wholegrain)Â – Contains the entire grain: bran, germ, and endosperm. Most nutritious and fiber-rich.
Clarification on Tipo 1, Tipo 2, and Integrale Flours
In some cases, Tipo 1, Tipo 2, or even Integrale (wholemeal) flours are not truly stone-ground whole flours. Instead, they are made by:
- Starting with refined flour (often Tipo 0),
- Then re-adding bran (and sometimes a small amount of germ),
- While removing most or all of the wheat germ, which contains oils that can go rancid and reduce shelf life.
Spolvero (Dusting Flour)
In Italian baking, “spolvero” refers to the flour (or flour blend) used to dust the work surface, pizza peel, or dough to prevent sticking during shaping or transferring. This flour is not meant to be absorbed into the dough but to act as a barrier.
Key Characteristics:
- It should be low in moisture and resistant to high temperatures, especially for pizza baking.
- It should not burn easily in the oven, especially on hot surfaces like a pizza stone or steel.
Common Types Used:
- Tipo 00 – Common in Naples, especially in traditional pizzerias. Very fine, but can burn quickly at high temps.
- Semola Rimacinata (Remilled Semolina) – Coarser than 00, made from durum wheat. Excellent for dusting as it resists burning and adds a pleasant texture.
- Semolina – Slightly coarser than rimacinata, also good for dusting.
- Rice Flour – Often blended in for its non-stick properties and high heat resistance.
Suggested Blend:
A good spolvero mix might include:
- Remilled semolina as the base
- A small percentage of rice flour for extra slipperiness and heat resistance
Comparison Table
| Flour Name | Flour Type | W Index | Protein (%) | Typical Use |
|---|---|---|---|---|
| Vital wheat gluten | Extracted gluten | >350 | 70–80% (pure) | Strengthening low-gluten flours |
| Manitoba Flour | Strong white wheat or Tipo 0 | Often >350 | Very high (13–15%) | Long-fermentation doughs, panettone, pizza |
| Bread flour | Strong white wheat or Tipo 0 or Tipo 1 | 250–320 | 12–14% | Yeast breads, pizza dough |
| Tipo 00 flour | Tipo 00 | 220–300 | 11–12.5% | Neapolitan pizza, pasta |
| All-purpose flour | Milled white wheat | 180–250 | 9–11% | General baking, cookies, pancakes |
| 000 | Tipo 000 | 180–250 | 9–11% | General baking, cookies, pancakes |
| Pastry flour | Tipo 00 | 150–180 | 8–9% | Pies, tarts, biscuits |
| Cake flour | Tipo 00 | <150 | 7–9% | Cakes, muffins, tender pastries |
| Semolina (Durum) | Durum wheat | 250–300 (estimated) | 12–13% | Pasta, some breads |
| White whole wheat | Whole grain wheat | 200–250 (estimated) | 12–13% | Lighter whole grain baking |
| Whole wheat flour | Whole grain wheat | 180–250 (estimated) | 13–14% | Rustic breads, hearty baked goods |
Choosing the Right Flour
- For chewy breads and pizza: Bread flour or Tipo 00 ot Type 0 with high W index
- For soft cakes and muffins: Cake flour or Pastry flour with low protein
- For rustic, hearty baking: Whole wheat or Semolina
- For pasta: Tipo 00 or Semolina
- To boost gluten: Add Vital wheat gluten to low-protein flours
Additives commonly added to wheat flour
To enhance the functionality and consistency of wheat flour, especially in commercial baking, various additives may be incorporated. These include ascorbic acid (vitamin C), which strengthens gluten and improves dough elasticity; enzymes like amylase, which help break down starches for better fermentation; and malted barley flour, which boosts yeast activity. Bleaching agents such as benzoyl peroxide or chlorine dioxide may be used to whiten the flour and alter protein structure for specific textures. Additionally, oxidizing agents and emulsifiers can improve dough stability, volume, and shelf life. These additives are carefully regulated and used in small amounts to ensure safety and performance.