Refined white flour is a wheat flour (as opposed to non-wheat flours such as potato flour) that is taken from the endosperm of the wheat grain, once the outer layers of husk, bran, and germ (embryo) have been removed. It is principally made up of starch and protein. Various forms of flour are manufactured, including self-rising (which contains baking powder and salt), liquid flour, cake, and pastry flour. Each of these is suited for pastry, as is all-purpose flour, or French "mÄnagÅre" type 45. It is important to sift all-purpose flour before adding it to other ingredients. Bread flour, similar to French "mÄnagÅre" type 55, is high in protein (gluten), and should be used for dough that contains yeast, and must ferment and rise. Such doughs include savarin and brioche.
