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Guidelines For Use of Flours
Source: U.S. Department of Defence
A. GENERAL INFORMATION No. 18
GUIDELINES FOR USE OF FLOURS
All quantities in the Measures column of the recipes should be sifted before measuring. If flour
weights rather than measures are used, the flour should be sifted after weighing to aerate the
flour and to remove any foreign particles.
BREAD FLOUR is milled from blends of hard spring wheat and hard winter wheat or from
either of these types alone. It is fairly high in protein and slightly granular to the touch. Bread
flour is milled chiefly for making bread. Bread flour also is used in fruit cakes, cream puffs, and
similar products which require strength in dough structure. One pound sifted bread flour
measures 1 quart.
GENERAL PURPOSE FLOUR is milled from blends of hard and soft wheat. This flour is
used for cookies, pie crust, biscuits, muffins, cakes, sauces, and gravies. One pound sifted general
purpose flour measures 1 quart.
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