Advice

In the culinary & bakery industry, the humble FLOUR stands as the foundational ingredient, shaping the outcome of every baked creation, be it delicate pastries, artisanal sourdough, aromatic pizza bases or gourmet breads – the choice, type & quality of flour serves a core ingredient!  

UNDERSTANDING THE TYPES OF FLOURS ESSENTIAL IN BAKING 

From aromatic pizzas, delicate pastries to artisan sourdough & gourmet breads, each baked masterpiece demands a specific type of flour, meticulously chosen to achieve perfection. Let’s decode the spectrum of flours to gain insights towards professional baking and flour mastery: 

Type 00 Flour: The Best Pizza Flour

• Applications: rustic Italian pizza, pasta dough, Neapolitan pizza flour and flatbread bases 

• Characteristics: extra-fine granulation, high protein content, superior elasticity and smooth texture 

• Features: perfect for achieving a light - airy crumb and globally renowned for easy pizza dough shaping

Type 45 Flour: The Pastry and Cake Flour

• Applications: delicate patisseries, exquisite confectioneries, cakes, sponges and pastries 

• Characteristics: pristine white appearance with a fine granulation, low protein content and soft texture 

• Features: excellent pastry flour and best cake flour, featuring a beautiful visual appeal with a melt-in-your-mouth quality; making it a favourite amongst pâtissiers, pastry chefs & confectioners 

Type 55 Flour: The Best All Purpose Flour

• Applications: ideal for cake bases, range of viennoiseries like croissants, choux, puff pastry and French breads like ciabatta, brioches & baguettes! 

• Characteristics: a staple in professional kitchens & bakeries worldwide due to medium protein & moderate gluten content, making it the best all purpose flour 

• Features: results in a balanced crumb structure, suitable for a wide range of bakery applications

Type 65 Flour: The Versatile & Artisan Bread Flour

• Applications: fresh bread, artisanal sourdough, multigrain breads, and gourmet bread varieties 

• Characteristics: higher protein content for superior gluten development and robust structure 

• Features: results in excellent rise, structure, crisp exterior & chewier crumb, ideal for artisanal creations

FLOURish with SwissBake® Range of Best Flours for Baking

At SwissBake®, we recognize the critical role flour plays in achieving bakery perfection. Our range of specialty flours, including Tipo 00 (the best flour for pizzas), Type 45 (best flour for cakes), Type 55 (the premium & best all purpose flour for versatile baking) and Type 65 (the artisan gourmet bread flour), is meticulously crafted to meet the exacting standards of bakery businesses, professional bakers, and dessert masters in Bahrain. 

From globally trusted 00 pizza flour to exquisite pastries and artisanal sourdough and fresh breads, our specialty flours embody purity, premium quality, and Swiss excellence. Explore our premium flour collection and experience the brilliance of SwissBake® Ingredients.