What should be written on the packaging of quality flour: tips on how to choose

You can't do without flour in the kitchen. This product is a part of any baked goods, pancakes and cutlets. And in most cases, it is the flour that determines the health and quality of the dishes you cook.

Therefore, the Food Oboz editorial team will tell you which flour is the best and which should be avoided. This can be determined in the store by several signs.

What types of flour are there

"Extra" and "Higher" grades. This flour is made from finely ground grain and has a snow-white color. It is the best product for making biscuits and various rolls.

"First". Many people read this inscription on the package and think that it is the best flour. But this is not the case. First-grade flour is made from coarse grain and contains particles of grain hulls. It can be used to make savory pastries and pancakes.

"Second" grade. This flour has a gray color because it is milled from whole grains. The product is quite healthy. It is often used to make pizza, bread, and dumplings.

"General purpose". You can recognize this flour by the "M" marking on the package, which means "Soft Wheat". It is most often used only in production,

Is premium flour really healthy?

The label "Higher grade" is not an indicator of health. Such flour contains too few vitamins, but too much starch.

How to choose the right flour in the store:

• buy the product only in paper or cardboard packaging;
• quality flour crunches in the box if you squeeze it a little;
• do not buy flour if the expiration date is longer than 6 months. The product can be stored for no more than six months.

Which type of flour is the healthiest

Flour made from other grains is often used instead of wheat.

Rye. It is considered the healthiest because it contains many vitamins. It contains more gluten than wheat, which makes it heavier and denser.

Oatmeal. It contains a lot of starch, protein, vitamins A, E and B, as well as silicon. Baked goods made from this product are quite low in calories.

Rice. The high starch content and almost complete absence of other substances make this flour suitable for gluten-free dieters.

Corn flour. Contains fiber, polyunsaturated fatty acids, vitamins B, A, E, as well as trace elements: magnesium, calcium, iron, phosphorus, silicon and protein. It is useful because baked goods made from it are less caloric than those made from wheat flour.

You can also find recipes on OBOZ.UA:

• Oatmeal cookies without flour
• Oatmeal cake without flour, sugar and butter
• Lazy dumplings without flour