Bread Flour Types and Choosing the Right Flour

Flour Types and Uses

Choosing the right flour is the foundation of successful pastry. As Bayramoğlu Un, we have been bringing quality to your tables since 1987. So which flour is used for what?

Bread Flour (Type 550-650)

The most commonly used flour type. Its high gluten content gives dough elasticity. Ideal for yeast-based pastries like bread, pide, simit, and pogaca. Bayramoğlu bread flour is produced from the quality wheat of Eastern Anatolia.

Cake Flour (Type 450-550)

With low protein content, lighter and crispier doughs are achieved. Used in cakes, pastries, cookies and dessert doughs. Its fine texture ensures smooth mixtures.

Pide Flour

Our specially formulated pide flour, with high water absorption capacity, is indispensable for Ramadan pide. Ideal for soft interior texture and crispy crust.

Phyllo Flour

Used in phyllo, borek and baklava doughs. Allows the dough to be rolled out easily and thinly. Produced from high-quality soft wheat.

Tips for Choosing the Right Flour

• Choose high-protein bread flour for yeast doughs
• Use low-protein cake flour for cakes and cookies
• Store flour in a cool, dry place in airtight containers
• Always sift flour before use for aeration and to prevent lumps
• Choose branded and reliable flour, check analysis reports