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L-1.2 Chapter 19 Flour

Horizontales
This flour is not as strong as bread flour and not as delicate as cake flour. Use pastry flour for baking cookies, pie pastry, and some sweet yeast doughs, biscuits, and muffins. It feels like cake flour but has the creamy color of bread flour. Gluten content is 9%–10%.
This flour falls between pastry and bread flour. It is good to use in cookies, biscuits, and general production work. Gluten content is 10%–12%.
This is a hard wheat flour used to make breads; its gluten content is a little higher than that of typical bread flour. Gluten content is about 13.5%–14%.
Verticales
This is a type of durum flour, but it is more coarsely ground than the flour used to make most breads. It has a fine texture with a high gluten content and is primarily used to make pastas and certain Italian pastries. Gluten content is 13.5% or more.
This flour has a low gluten content, a very soft, smooth texture, and a pure white color. It is used for cakes and other delicate baked goods. Gluten content is 7%–9%.
As its name suggests, this is a strong flour that is used for making breads, hard rolls, and any product that needs high gluten for a strong texture. Gluten content is 12.5%–13.5%.