The world of flour — types, gluten and whole grain

Flour is the bakery's most important raw material, and the difference between two bags of flour can be the difference between an airy loaf and a flat disappointment. Flour's properties are determined by which grain it is milled from, how much of the grain is included, and how much protein it contains. As a qualified baker, you need to be able to choose the right flour for the task — not just grab the nearest bag.

§Protein is the key

When wheat flour is mixed with water and kneaded, two proteins—gliadin and glutenin—together form gluten. Gluten is the elastic network that holds the gas during rising and gives bread structure. The more protein the flour contains, the stronger and more elastic the dough. Common Danish wheat flour typically sits at 10–13% protein, while strong bread flour (often called manitoba) sits higher and is used for bread that should rise a lot.

• 01Wheat flour: versatile, medium-high protein — bread, rolls, cakes.
• 02Strong flour/manitoba: high protein — sourdough bread and doughs with long rising.
• 03Sifted flour and rye flour: rye does not contain functional gluten, but pentosans that bind water.
• 04Whole grain flour: the entire grain is included, including seed coat and germ — more flavor, fiber and nutrition.

§Wheat and rye bake very differently

Rye flour does not form the same gluten network as wheat. Instead, it is slime substances (pentosans) that bind the water and give rye bread its dense, moist crumb. Therefore, rye bread is often raised with sourdough, and the dough is far wetter and stickier than a wheat dough. Understanding this difference is crucial when alternating between a French wheat bread and a Danish rye bread.

§Whole grain and the Whole Grain Mark

Whole grain is the entire grain — endosperm, germ and seed coat. It provides more dietary fiber, vitamins and minerals than sifted flour. The Danish Whole Grain Mark (the orange logo with a ø and an ear) may only be used on products that meet the set requirements for whole grain content in relation to the product's dry weight and at the same time stay within limits for fat, salt and added sugar. As a baker, you need to know the rules if your products are to carry the label.

§Storage of flour

Flour must be stored dry, cool and closed. Wholemeal flour and rye flour contain fats from the germ that can become rancid, so they have shorter shelf-life than sifted wheat flour. Flour mites and other pests thrive in open bags, so good storage hygiene and correct rotation (first in, first out) are part of self-inspection.

“Good bread starts at the miller. Know your flour, know your dough.”

— Baker's Trade Principle