is canadian flour different from american flour

Why is Canadian flour better than American flour?

I have to agree that Canadian flour tends to be better the US flour because of the use of Durum wheat. Robin Hood flour is good, but I have found that the No Name flour to be just as good or better.

What is the difference between Canadian and American wheat?

In general, Canada leans towards harder wheats I believe and it could be that their softer wheats are a different (average blend?) breed of wheat than ours as well.

Is Canadian bread flour high in protein?

I read peoples' comments about Canadian and US wheat and protein content. I just was reading a British cookbook on baking, and came across this quote: "I've used Canadian bread flour -- it is high in protein which means it contains more gluten and gives an excellent, chewy texture...." The cookbook is a new one, SESAME AND SPICE by Anne Shooter.

What is Canadian all purpose Unbleached flour?

What I've noticed with the Canadian All Purpose Unbleached Flour is that it comes together very fast and with little amount of water. The gluten develops beautifully and the resulting bread is superb. It has a huge rise with the crust being crunchy and a crumb that is perfectly chewey.

Is Canadian flour different?

Southern flour contains less protein than Canadian flour and does not absorb liquid as well. Avoid brands like Martha White and White Lily when making your Canadian recipes. They contain about 9%-10% protein.

What is special about Canadian bread flour?

Canadian bread flour has t. There is no comparison. Canadian bread flour has the highest protein and results in the finest bread possible. The minute you start working the dough you can spot the silky difference.

Is Canadian all-purpose flour the same as bread flour?

Bottom Line. While they might look the same, bread flour and all purpose flour are actually quite different, especially in bread baking. Variance in brands, protein content, and overall quality will effect their performance. But now, you can choose the right flour with confidence to bake with success.

Is Canadian flour good for bread?

Canadian Bread Flour This is one of the strongest white bread flours in the UK both in terms of protein quality and protein strength. Perfect for open texture bread, great on its own to bake by hand or in a bread maker.

What is the Canadian equivalent of strong white flour?

Flour ComparisonCanadaU.S.Strong flourBritish term for bread flour. Use all-purpose in Canada.British term for bread flour. Use bread Flour.Whole wheat flourSame as American and British.Same as Canadian and British.Wholemeal flourIn Canada called “whole wheat” flour.In America called “whole wheat” flour.6 more rows•Mar 31, 2001

What is Canadian very strong flour?

Description. Very strong Canadian white bread flour. Strong White Canadian Bread Flour perfect for hand baking. For richly flavoured, slow-fermented breads like sourdough, this 100% Canadian wheat flour is ideal.

What is Canadian bread flour?

This flour is perfectly suited to long fermentation breads and sourdoughs, although it can also be used for baking yeasted loaves. The natural strength of the wheat protein helps the dough remain in prime condition....

Why is American flour different?

American wheat is higher in gluten. The majority of American wheat grown is hard red wheat, which is high in protein and thus gluten. In Europe, the majority of wheat grown in Europe is soft wheat, which is lower in gluten. Julia Child famously lamented trying to make French-style bread with American flour.

What do Americans mean by all-purpose flour?

plain flourAll-Purpose Flour – A blend of hard and soft wheat; it may be bleached or unbleached. It is usually translated as “plain flour.” All-Purpose Flour has 8% to 11% protein (gluten). All-purpose flour is one of the most commonly used and readily accessible flour in the United States.

Why is Canadian wheat so good?

CWRS is known for its high protein content and milling and baking quality. CWRS is often blended with other wheat varieties to improve the quality and protein content of the flour blend. CWRS is a great choice for a wide variety of recipes, including noodles, hearth and flat breads.

Is Robin Hood flour still made?

The newer Saskatoon mill (built in 1928) continues to manufacture the Robin Hood brand flour. In June 2004, The J.M. Smucker Company purchased three milling facilities in Canada from International Multifoods, including the Robin Hood brand.

What flour is best for bread?

Wheat flours are milled from hard wheat, soft wheat or a combo: Hard wheat has a higher protein content for strong gluten bonds, ideal for making pasta and loaves of bread; soft wheat has a lower protein content that turns out light and tender baked goods, like biscuits and cakes.

What is strong flour?

Strong flour. British term for bread flour. Use all-purpose in Canada. Whole wheat flour. Same as American and British. Wholemeal flour. In Canada called “whole wheat” flour. Subsequently, one may also ask, is American flour different? These flours are all made from the same flour grade, with about 50% of the grain removed and only ...

What is the difference between hard spring wheat and soft winter wheat?

The difference comes from the grain type used, hard spring wheat (high in gluten) or soft winter wheat (low in gluten).

Is wheat high in gluten?

Part of the difference lies in gluten, a protein blend found in wheat and other grains. Of course, this doesn't mean that all American wheat is high in gluten and all European wheat is low in gluten.

Is American flour softer than Canadian flour?

American flour has basically no restrictions on it, and all-purpose flour is usually much softer than Canadian all-purpose. KA bread flour has 12.7% protein content. Click to see full answer.

What is the best bread flour?

I believe that Canadian Western Red Spring wheat makes the best bread flour. Red spring wheat from the Dakotas is likely very similar. There are many varieties of wheat in Canada and the USA. Hard Red Spring, Red Spring, Hard Red Winter, Hard White Spring, Soft White Spring, White Spring, Durum, etc. Each variety has different qualities for different purposes. The growing season can also affect quality from year to year. See the following link for the Canadian Grain Commission for more detail.

Where is Pendleton Flour Mills?

This company: Pendleton Flour Mills sells flour that (IMHO) performs more like what you are describing and they are from northeast Oregon ...climate very similar to Canada's, and I'm going to guess that most of their wheat is grown around the Pendleton area as well.

Is unenriched flour allowed in Canada?

The Food and Drug Regulations (FDR) require that all white flour and all foods sold in Can ada that contain white flour, such as bread, cookies, and pastries, be made from enriched white flour. The sale of unen riched white flour or foods containing unenriched white flour is not permitted in Canada...

Is flour from Canada the same as flour from the USA?

Yes, flours from Canada are different from flours in USA. The growing conditions in Canada are more favorable for spring wheat. The colder temperatures during growing season often contribute to better quality starch and protein development. During baking, the protein and starch quality are better with Canadian wheat.

Is Robin Hood flour good?

Robin Hood flour is good, but I have found that the No Name flour to be just as good or better. The biggest difference you will find when using most any kind of flour is age. If you can buy your flour, and store it in a cool, dry spot for 6 - 8 months, (up to a year), the flour will be better to work with.

Does wheat have more protein than gluten?

Remember, same amount of protein doesn't mean same amount of gluten. If the wheat is higher quality it may have better protein quality, and more gluten in a given amount of total protein.

Does American flour gluten?

Yes american flour takes longer to glutenize. I've used all sorts of flours but never canadian. From my experience French flour comes together so fast and so smooth and delicate whereas ka flour for example requires at least twice the effort and the final glutenized dough is rubbery and tough.

What is a flour made of?

It’s made from a mix of both hard and soft wheat. On the other hand, to achieve optimal cooking results, you may want to begin using specialty flours, such as bread or pastry. The percentage of gluten or protein in the flour will change according to the specialized usage.

What is all purpose flour?

All purpose has been established to give the home cook good results for just about any dish. It’s made from a mix of both hard and soft wheat.

Is bread flour gluten free?

Bread flour is made from hard wheat and has a higher gluten content. This is why it’s hard to find gluten-free bread with the same texture as regular bread. Pastry flour is the opposite: it’s made from soft wheat and has a lower gluten content. Whole wheat flour is high in fibre, and is usually mixed with other flours.

What percentage of wheat is soft?

Around 60 percent of U.S. wheat production is of the hard red wheat variety; just 23 percent consists of soft wheat [source: Brester ]. In Europe, the principal strains of wheat are generally of the soft variety.

What is the difference between hard wheat and soft wheat?

Part of the difference lies in gluten, a protein blend found in wheat and other grains. Hard wheat has more gluten than soft wheat, and the gluten it contains is stronger than gluten found in soft wheat. This tough gluten is ideal for baking soft, fluffy bread that people are used to consuming in the United States. Advertisement.

How much wheat does the European Union produce?

The European Union produces close to five billion bushels of wheat each year, while the United States produces about two billion bushels [source: Brester ]. Unless you're a professional baker, you might think that all wheat is the same, but these two regions actually produce vastly different varieties of this crop.

How many different varieties of wheat are there?

According to research, there are 30,000 different variations of wheat of the 14 species grown around the world. These are further divided into six classes.

Is wheat a protein?

Wheat is rich in protein and vitamins, especially vitamin B, phytochemicals, dietary fiber and has a fair share of starch as well. ​. Cite This! Please copy/paste the following text to properly cite this HowStuffWorks.com article: Copy.

Does American wheat have more selenium than European wheat?

American wheat contains about 10 times more selenium, a trace mineral, than European varieties [source: Shewry ]. Levels of all proteins are lower overall in European wheat compared to American varieties [source: Gisslen], but many growers are working hard to increase protein levels to make this wheat more attractive to potential buyers.