Flours
Buying Flour
These days, buying flour is a concern for many confectioners and housewives. Buying quality and fresh flour is a criterion that must be seriously considered, because the result of baking flour-based foods is directly related to the quality of the flour used. Therefore, it is recommended to purchase your confectionery flour or bakery flour from sources that supply flour on a daily basis. Fresh, high-quality flour is available in more than ten varieties, according to your needs.

Buying Gluten-Free Flour
You may not know that some people are sensitive to gluten in flour. Gluten gives dough its elasticity, acts like a kind of glue, and gives bread a soft texture. This substance causes the dough to rise and prevents the bread from drying out. Confectionery flours usually contain more gluten, while bakery flours contain less.

Buying gluten-free flour is a good choice for people with gluten sensitivity or celiac disease. Various types of gluten-free flour, from grains and seeds to fruits and roots, are available in a wide variety and can be used alone or in combination.

Buying Government Flour
For those with high consumption, such as bakeries and bread production workshops, using government flour is more economical. Unfortunately, in recent years, buying government flour has been accompanied by problems, and many people have not been able to obtain it through existing channels. Nowadays, the possibility of bulk purchasing of quality flour at low prices has also been made available remotely.

Types of Flour and Their Uses
White Flour
White flour is flour that has had the bran removed. It is used to make various types of bread, pastries, and cakes. This flour is lighter than other flours and is widely used in the confectionery industry, especially for making cakes rise. Another name for it is “triple-zero flour,” because it is ground through several stages into very fine particles.

Whole Wheat Flour
This flour is also known as complete flour or bran flour, and is obtained from grinding the whole wheat grain (except durum wheat); meaning it includes the endosperm, germ, and bran. Whole wheat flour is recommended for elderly people and those on special diets due to its high nutritional properties.

Semolina Flour
Made from durum wheat, it is mostly used in the production of pasta and also in baking some cakes and pastries.

Rice Flour
Used to make custard (farni), kachi, cake, and halva. Good quality rice flour is dry, non-sticky, and has fine grains.

Chickpea Flour
The most widely used flour in making falafel, shami, kotlet, and soup. Chickpea flour is gluten-free and is considered a suitable option for people with celiac disease or gluten sensitivity. To make it at home, peeled chickpeas can be roasted and ground into powder.

Oat/Barley Flour
Contains fiber, protein, and various vitamins, and is low in calories. This flour is used for baking bread, pastries, koloocheh, and soup.

Corn Flour
Due to its lack of gluten, it is suitable for gluten-free products such as cake, pastries, and bread. Its sweet flavor and yellow color also make it useful in koloocheh, pie, and pancakes.

Rye Flour
Made from a plant similar to wheat but with a darker color, it contains protein, fiber, phosphorus, magnesium, and zinc. It can be a good substitute for wheat flour.

Corn Starch
Used in making kotlet, shami, and kabab, as well as in some confectionery industries such as pastry-making and koloocheh-making. Its lack of cholesterol makes it suitable for special diets.

Almond Flour
Contains magnesium and potassium, and replenishes the body’s electrolytes. It is a good choice for people with celiac disease; however, it must be fresh, as it develops an unpleasant smell if it becomes stale. Note that both peanut flour and almond flour are sold under this name, though they have different flavors and uses.

Mochi Flour (Glutinous Flour)
A type of gluten-free rice flour made from a special type of rice grown in Southeast Asian countries such as Thailand and the Philippines. To make mochi with proper elasticity and quality, using this flour is essential.