Understanding the different types of flour and their uses is essential for every professional baker and pastry chef. Indeed, from a crumbly shortcrust pastry to a perfectly risen sourdough loaf, from gluten-free sponge cakes to flaky croissants, each preparation demands a specific type of flour. Yet, faced with the wide variety available (plain, bread, self-raising, wholemeal, rye, spelt, almond, rice), even experienced professionals sometimes hesitate.
This complete guide covers all types of flour and their uses in professional baking and pastry, including UK flour types, French flour classification (farine T45, T55, T65) and gluten-free alternatives. It also helps you choose not only the right flour but also the right mould for each preparation.
OBJECTIVE Master the types of flour and their uses to improve quality, consistency and profitability in your professional bakery or pâtisserie.
flour types
alternatives
pairings
for every use
Types of flour: UK classification explained
In the United Kingdom, types of flour are classified primarily by their protein content, which determines gluten development, rise, and texture. Concretely, the higher the protein content, the stronger the flour and the more elastic the dough. This classification differs significantly from the French system (which uses ash content), which explains why UK bakers searching for equivalents to French farine often struggle to find direct substitutes.
Furthermore, understanding these different types of flour is fundamental to achieving consistent, professional-quality results in any bakery or pâtisserie. Below is the essential reference table for all core types of flour used in professional UK baking.
Types of flour for baking: plain, bread and self-raising
Plain flour: the most versatile type of flour
Plain flour is the most widely used type of flour in UK kitchens and professional pâtisseries. Indeed, its moderate protein content (9-10%) makes it highly versatile: it performs equally well in pastry cases, pound cakes, biscuits, pancakes and white sauces. Concretely, its relatively low gluten development results in tender, delicate textures that are essential in shortcrust pastry and classic British sponges. Furthermore, plain flour is the closest UK equivalent to the French farine T55, meaning that most French recipes calling for T55 farine can be made successfully with UK plain flour.
Strong bread flour: the type of flour for structure and rise
Strong bread flour, also called strong white flour or hard flour, is a type of flour with a high protein content (12-14%). As a result, it develops a robust gluten network that traps the gases produced during fermentation, giving bread its characteristic rise and chewy crumb. Concretely, this type of flour is indispensable for sourdough, baguettes, pizza doughs and enriched doughs such as brioche and croissants. It is the closest UK equivalent to the French farine T65, which is why many UK bakers searching for T65 flour substitutes use strong bread flour as a direct replacement.
Self-raising flour: a convenient type of flour
Self-raising flour is simply plain flour with a pre-measured amount of baking powder already blended in. Consequently, it is widely used in classic British bakes such as Victoria sponge, scones, muffins and crumpets. However, this type of flour is specific to UK and Commonwealth baking traditions: it does not have a direct French equivalent, as French bakers traditionally add raising agents separately. Furthermore, professional bakers generally prefer to add their own leavening agents for greater control over the final texture.
📌 Key tip: When converting French recipes for UK use, replace farine T45 with cake flour, farine T55 with plain flour, and farine T65 with strong bread flour. These equivalences cover the vast majority of professional pastry and bakery recipes.
Farine in English: French flour types explained for UK bakers
The French word “farine” simply means “flour” in English. However, French flour classification (known as the T system) is based on ash content rather than protein, which makes direct substitution less straightforward. Concretely, this section helps UK bakers who encounter French flour references in professional recipes and need to find the right equivalent.
Types of flour alternatives: spelt, rye, buckwheat and more
Beyond standard wheat flour, alternative types of flour have gained significant popularity in professional bakeries and artisan pâtisseries across the UK. Each type of flour brings distinctive technical properties and flavour profiles that allow bakers to diversify their range and meet specific customer demands.
Spelt flour
Spelt flour is among the most versatile alternative types of flour available. Indeed, it contains gluten (though more fragile than standard wheat gluten), which means it can often replace strong bread flour directly in bread recipes. Furthermore, its nutty, slightly sweet flavour profile adds complexity to artisan loaves, cookies and cakes. As a result, spelt flour has become a popular choice for bakeries offering premium or heritage grain products.
Buckwheat flour
Despite its name, buckwheat is not related to wheat and is naturally gluten-free. Consequently, this type of flour is increasingly popular in professional bakeries catering to gluten-intolerant customers. Notably, buckwheat flour delivers an intense earthy flavour and is widely used in pancake recipes, French galettes bretonnes and artisan biscuits. However, its strong flavour means it is generally combined with other types of flour rather than used alone.
Almond flour
Almond flour is a naturally gluten-free type of flour made from blanched ground almonds. In professional pastry kitchens, it is an essential ingredient in macarons, frangipane, financiers and flourless chocolate cakes. Moreover, its high fat content produces a dense, moist crumb that differs significantly from standard wheat-based preparations. Therefore, almond flour should not be used as a straight substitute for wheat flour, but rather as a specialist ingredient in appropriate recipes.
Gluten-free types of flour: a professional guide
Demand for gluten-free products continues to grow significantly across UK professional bakeries and pâtisseries. Indeed, coeliac customers and those with gluten sensitivities represent a commercially important and underserved segment. However, working with gluten-free types of flour requires specific technical knowledge, as the absence of gluten fundamentally changes the structure of baked goods.
Firstly, without gluten, dough lacks the elastic network that provides structure and cohesion. As a result, gluten-free preparations tend to be more fragile and stickier than their wheat-based equivalents. Therefore, the choice of mould becomes even more critical in gluten-free baking. Concretely, a premium silicone mould such as the Silmaé range from Maé Innovation allows perfect demoulding without greasing, which is essential when working with these sticky doughs.
For satisfactory results with gluten-free types of flour, professional bakers typically combine several complementary flours. For example, an effective mix combines rice flour (neutral base, 50%), corn flour (structure, 25%), potato starch (softness, 20%) and xanthan gum (binding agent to replace the gluten network, 1%).
📌 Key tip: Gluten-free doughs made from alternative types of flour are significantly stickier than standard doughs. Consequently, a premium silicone mould (Silmaé range, natural non-stick, no greasing required) is the essential technical choice for all gluten-free production in a professional bakery.
Types of flour and their uses: the complete reference table
The following reference table provides an instant guide for professional bakers to match the right types of flour to each preparation, covering all major baking categories.
Types of flour and mould selection: the essential link
The connection between the type of flour used and the choice of mould is often underestimated by professional bakers. Indeed, each type of flour produces a dough with specific rheological properties (viscosity, elasticity, stickiness) that directly affect demoulding ease and the quality of the final finish.
Low-gluten types of flour: cake flour, T45 and gluten-free
Preparations made with low-gluten types of flour (sponge cakes, madeleines, financiers) are particularly fragile at demoulding. Indeed, without the gluten network providing cohesion and elasticity, these preparations tear easily if the mould is not sufficiently non-stick. Therefore, premium food-grade silicone from the Silmaé range is the reference material for these types of flour.
Multi-cavity trays in standard 400 x 600 mm format, from 26 ml to 623 ml per cavity. Natural non-stick, demoulding without greasing, resistance -40°C to +280°C. Compatible with professional ovens and trolleys.
Enriched doughs: strong flour, brioche, croissants
Enriched doughs made from strong flour, with high butter, sugar and egg content, tend to stick more to traditional metal moulds. Furthermore, their high sugar content promotes surface caramelisation, which complicates demoulding without greasing. Concretely, Silmaé silicone moulds solve this problem thanks to their natural non-stick properties.
For rich pastries (croissants, brioches) where a delicate, melt-in-the-mouth texture is desired, coarse-ground flour (T45 high-performance) remains the professional choice of choice. To find out more, see our dedicated guide on coarse-ground flour and its benefits for bakery and patisserie.
Individual and collective formats for all professional cake productions. Thermal resistance -40°C to +280°C, oven and freezer compatible in the same mould, French manufacture.
Pastry doughs: plain flour, shortcrust and sweet pastry
Tart and tartlet cases made from plain flour require precise thermal conductivity to achieve a well-baked base without overbaking the edges. Consequently, Silmaé silicone tart moulds guarantee even baking and clean demoulding, even on the most delicate pastry doughs.
Individual and collective silicone tart moulds in premium food-grade silicone. Perfect flat base, sharp edges, no-grease demoulding, consistent baking guaranteed by the gentle thermal conductivity of Silmaé silicone.
Bread flours: strong, wholemeal, T65, T110
Breads made from high-protein types of flour (strong, wholemeal, T65, T110) are denser and heavier than white bread. Notably, these preparations require robust moulds that withstand repeated proving, baking and cooling cycles. Furthermore, the Fibermaé range from Maé Innovation (open-weave silicone-coated fibreglass) is specifically designed for professional bread production: the open mesh promotes hot air circulation and guarantees even baking for all types of bread flour.
Baguette and bread moulds in open-weave silicone-coated fibreglass, manufactured in France. Open mesh for air circulation and even baking, natural non-stick, resistance up to +260°C. Standard formats 400 x 600 mm and 400 x 800 mm, compatible with professional trolleys and ovens.
Common mistakes when choosing types of flour
Before concluding, here are the most frequent errors we observe in professional bakeries. By avoiding them, you will immediately improve quality, consistency and profitability.
Indeed, plain flour (9-10% protein) is noticeably heavier than cake flour. Concretely, a Victoria sponge or génoise made with plain flour will be significantly denser and less airy than one made with a lower-protein cake flour or French T45 farine.
In fact, gluten-free types of flour absorb water differently and lack the gluten network. As a result, a direct substitution produces poor results. Therefore, a specific mix is required, often with added xanthan gum as a binding agent.
Moreover, wholemeal and wholegrain types of flour absorb considerably more water than white flour. Thus, recipes must be adjusted in terms of hydration, otherwise the resulting bread will be too dry and crumbly.
Furthermore, croissant dough requires a high-protein type of flour (strong flour, ideally >12.5% protein) to support the repeated lamination process without tearing. Plain flour simply does not have the strength needed for successful laminated pastry.
Summary: types of flour, preparations and Silmaé moulds
FAQ: Types of flour and their uses in baking
Find the right mould for every type of flour with Maé Innovation
The Silmaé range offers over 250 references of premium food-grade silicone moulds, manufactured in France, for all types of flour and all preparations. Perfect demoulding without greasing, resistance -40°C to +280°C, bespoke option with no minimum order.
