In our previous post, we explored how the different types of low protein flour can affect the volume, texture and colour of baked goods such as cakes, muffins and madeleines. We also learnt that quality also plays a role, significantly impacting not only volume and texture but the overall outcome.
This time around, we try baking cookies and scones using the 3 different types of low protein flour:
- Nisshin Violet
- Nisshin Crystal
- Local Brand X
As we mentioned, within the low protein flour category, the protein content for each low protein flour can vary slightly between brands as noted in the above image.
Diamond Cookies
Using the same recipe, same baking method, as well as same baking temperature and duration, the difference of the baked cookies are very apparent.
- Visual Appearance: Violet has a rough texture on top, whereas Crystal and Brand X has a smooth finish. Crystal has the sharpest edge amongst the three.
- Size: Violet and Crystal has a similar volume but local brand X appears to be the smallest after it's baked.
- Texture: As you can see in the cross-section, there are air pockets in the cookies made with Violet, making it more airy and crunchy in texture. Crystal's is hard and crispy, but its texture is lighter and delicate. Local brand X is also hard and crispy like Crystal, but it has the densest texture and the driest mouthfeel out of the three.
Scones
With all variables the same except for the brand of flour used, we also baked some scones and added in some baking powder as well.
Even though appearance wise side by side looks decently similar, the cross section shows an apparent diference in the end result.
- Size: Nisshin Violet scone is the biggest in volume, while the Nisshin Crystal scone is relatively smaller. Local brand X scone is the shortest and has the smallest volume.
- Texture: Nisshin Violet scone had the lightest texture and was most moist amongst the lot. The local brand scone X had a dry texture and being the densest of the three. Nisshin Crystal scone was mid range in terms of texture, being slightly more dense and drier than Violet, but much better mouthfeel if compared to local brand X.
In Conclusion
As Violet (7.8%) has lower protein content than Crystal (8.2%), Nisshin Violet is most suitable for cakes and swiss roll. With lower protein content, there is lesser gluten formation therefore baked goods using Violet can achieve texture that is not only smoother, but also softer and more moist.
If colour is an important factor, it is also worth noting that Nisshin Violet has the lowest ash content, and it is whitest and fairest in colour.
If you bake a variety of sweets and achieving a light, fluffy texture is not crucial, we would recommend Nisshin Crystal. Nisshin Crystal is more suitable for bigger variety of baked goodies. It is great for cookies - it makes crispy cookies and cakes with good texture and volume.
As for Local Brand X, whilst cheaper flour might save you a few bucks initially, the baked goods suffer. Cakes are dry, muffins develop coarse and dense crumb, and madeleines end up disappointingly small.
Investing in high-quality flour makes a noticeable difference in the final product. Cakes boast a moist texture, muffins have light and airy crumbs, and madeleines achieve their ideal size. The difference is truly in the flour.
Unlock the Perfect Texture in Your Bakes
You may purchase either Nisshin Violet or Nisshin Crystal on our e-commerce site by clicking on the product image below:
Don't be afraid to experiment and find the flours that elevate your baking to new heights!
If you wish for our team to assist you in R&D for the most suitable flour for you, do not hesitate to reach out to us HERE.