Jangan Salah Pilih Terigu Protein, Ini Dia Rahasianya #CaraMembuat

Summary

In this video, the speaker explains the different types of flour used in baking in Indonesia, categorized by protein content: high-protein flour (for bread), medium-protein flour (for cakes and fried foods), and low-protein flour (for delicate cakes like bakpao). The speaker highlights specific flour brands such as Cakra Kembar, Kabuki, Segitiga Biru, and Kunci Biru, and provides tips on selecting quality flour, emphasizing packaging and protein content. Additionally, the speaker advises on how to check flour freshness by observing if fine dust or 'flour smoke' is released when tapped.

Takeaways

• 😀 High protein flour (11-12%) is ideal for making bread due to its high gluten content.
• 😀 Medium protein flour (9-10%) is best for cakes, pastries, and fried foods.
• 😀 Low protein flour (7-9%) is perfect for making cakes and steamed buns like bapau.
• 😀 Popular brands for high protein flour include Cakra Kembar, Cakra Kembar Emas, and Kabuki.
• 😀 Medium protein flour brands include Sania, Segitiga Biru, and Kompas.
• 😀 Low protein flour examples include Kunci Biru and Komaci.
• 😀 Flour packaging plays a crucial role in freshness, with vacuum-sealed packages lasting up to 4 months.
• 😀 Paper bag packaging for flour has a short shelf life, usually around 11-13 days.
• 😀 The flour’s quality can be tested by tapping it – good flour releases fine dust when tapped.
• 😀 Flour that has been stored for too long may lose its protein content, affecting baking results, especially for bread.
• 😀 Always check the protein content on the flour packaging to select the right type for your baking needs.

Q & A

What are the three types of flour mentioned in the script?

The three types of flour mentioned are high-protein flour, medium-protein flour, and low-protein flour.

What is high-protein flour used for?

High-protein flour is typically used for making bread as it requires a higher gluten content.

Can high-protein flour be used to make cakes or pastries?

No, high-protein flour is not suitable for cakes or pastries because they require lower gluten content, which high-protein flour does not provide.

What is a common example of high-protein flour in Indonesia?

Common examples of high-protein flour in Indonesia include Cakra Kembar, Cakra Kembar Emas, and Kabuki.

What type of flour is suitable for making cakes?

Medium-protein flour is suitable for making cakes, as it provides a good balance of protein for the structure of cakes.

What is the protein content range for medium-protein flour?

The protein content for medium-protein flour typically ranges from 9% to 10%.

What is the protein content range for low-protein flour?

Low-protein flour typically has a protein content between 7% to 9%.

What is low-protein flour typically used for?

Low-protein flour is ideal for making cakes, especially soft cakes, as well as Chinese steamed buns (bapau).

How can you identify good quality flour?

Good quality flour can be identified by gently tapping it and observing if it releases fine dust. If the dust appears, the flour is fresh. If no dust comes out, the flour might be old and less effective for baking.

Why is the packaging important when buying flour?

Packaging is important because flour stored in vacuum-sealed bags can last longer, while flour in open sacks or bags with holes has a shorter shelf life, often only lasting up to 11 days.