The basis of bread — milled cereals. The product obtained by grinding grains to a powder, called «flour».
For the manufacture of flour are used for different crops — wheat, rye, barley, oats, peas, rice, buckwheat, soybeans, corn. Depending on the use of cereals specify the type of flour. You can get grinding of different cultures, and then the flour will be mixed, e.g., rust but is wheat.
Flour may have a different target destination, and accordingly, different characteristics. For bakery uses flour from soft wheat with high gluten. Also for the manufacture of bread suitable rye flour. Durum wheat with high core made flour for the production of pasta. Flour from other grains used for the manufacture of specific products — pancakes, cakes, special kinds of pasta, and more.
Baking wheat flour is classified by grades. Grade is a measure associated with flour yield, i.e. the amount that can be obtained from 100 g of grain.
Each type of flour has its own characteristics. These bakers determine which type of bread will fit one or the other flour.