5 best brands of flour for a bread machine

With the advent of bread makers on sale, many housewives stopped buying store baked goods, preferring to cook them on their own. Homemade bread is cheaper, better quality, tastier and more aromatic. A large selection of flour in stores allows you to bake not only white loaves, but also healthy rye, whole grain options. The main thing is to choose it correctly, since the taste and splendor of homemade baked goods depends not only on the recipe and cooking technology, but also on the quality of the raw materials. For those housewives who have not yet chosen the best option for themselves, we have compiled a rating of the best bakery flour.

Top 5 best flours for a bread maker

5 Whole grain wheat garnets

Makers of bread makers often choose Garnets flour. This is a real high quality whole grain product - the desired degree of grinding, with the presence of tangible grain particles. Despite the rather coarse structure, the dough rises well, it turns out to be dense, but fluffy enough at the same time. The disadvantages include the high cost of the product with small packaging - this amount is enough for two small loaves. Therefore, thrifty housewives share a secret in reviews - they mix a whole grain product with wheat flour of the first or highest grade. This helps them to achieve the splendor of the finished bread and at the same time save a little.

Buying a bread maker, many begin to actively experiment with different types of flour, trying to come up with a recipe for the best and most delicious bread. The Garnets brand gives you absolute freedom for imagination. The assortment includes a wide variety of flours - rye, oatmeal, corn, barley, millet, buckwheat. Their addition to the dough helps to diversify the taste of homemade bread and make it healthier.

4 Wheat makfa premium

Bakery flour "Makfa" has long been among the favorites of many Russian housewives. It is a well-known, common brand that can be found in any supermarket and small store. The manufacturer has been keeping the quality of its products at a high level for many years. Wheat flour of the highest grade invariably has a light structure and pleasant color. The dough rises well from it, it turns out to be elastic.

Flour is suitable for baking homemade loaves in a bread maker, making pies, cookies, muffins and cakes. Thanks to its versatility, it is one of the best-selling and most popular brands. In addition to affordability, the advantages include several packaging options - one, two, ten kilograms each. But, despite its popularity, there are some housewives who believe that Makfa flour loses even to many cheaper brands in quality and do not recommend it for baking homemade bread in bread makers.

3 Nordic wheat

High-quality Finnish flour frightens off with a high price, but attracts with invariably successful baking even for those who are not yet very friendly with dough. The product has a white color, very light, homogeneous, airy structure. If you put a handful of domestic and Finnish flour next to each other, the difference will be noticeable immediately. Standard packing - 2 kg each, in beautiful paper bags with "appetizing" patterns. On the back there is a detailed recipe for pastry for pies and baked goods.

Many housewives write in reviews that this is the best flour they have ever used. The dough rises perfectly, loaves when cooked in a bread machine are obtained with a uniform brown crust, white, very fluffy and aromatic crumb. But because of the high cost, they usually buy it only for baking, and not for daily bread baking. If you love scented white loaves and rolls, this brand of flour is definitely worth a try.

2 Fine Life rye bakery

The Fine Life flour brand is produced by the manufacturer Ryazanzernoproduct.It is not sold in all stores, but it is in great demand among lovers of aromatic and healthy homemade bread. Some housewives consider it the best rye flour for bread makers. The flour has a rather heavy structure and a specific gray tint - both features indicate its naturalness. It is sold in packs of one kilogram, which is very convenient if you decide to take the product for a sample. In addition to rye, wheat and buckwheat flour is produced under the same brand.

In the reviews, experienced housewives recommend that you sift it before kneading the dough in order to achieve a looser structure and splendor of the finished bread. Some people prefer to mix it with white flour in different proportions. From the merits of the product in the reviews, there is information about the always successful baking, good taste of finished products, and the low cost of flour. Among the disadvantages - it is difficult to find it on sale, not all supermarkets are engaged in the sale.

How to determine the quality of flour?

Determining the quality of flour begins with its selection in the store. If you purchase a weight product, then you have the opportunity to evaluate it visually and even hold a handful in your hand. With prepackaged flour, everything is more complicated, so when buying, be sure to pay attention to the expiration date - for a quality product without the addition of preservatives, it does not exceed six months. Also pay attention to the packaging - it should only be paper. Further quality control is possible at home, after opening the package.

• Colour. Good wheat flour has a pleasant white color with a light creamy shade. To check the quality, a simple test is carried out - literally a drop of water is added to a small amount of the product. If the color does not change after that, the flour is of high quality. If it is made from unripe wheat, the hue will turn bluish; if bran is added, it will turn reddish.
• Smell. A sour, musty, damp smell is a sign of improper storage or initially poor quality of raw materials.
• To the touch. If you squeeze a handful of good flour in your fist, it will crunch slightly. Damp flour will remain a lump, and will not crumble.
• Taste. Try a small amount of flour to taste - it should be pleasant and slightly sweet.

The use of low-quality flour when baking bread often turns into a complete disappointment for housewives - the dough does not rise, the crumb turns out to be damp, there may be foreign odors.

1 French Thing Whole Grain Wheat

Healthy eating lovers prefer to bake bread with whole grain flour. It favorably differs from white by an abundance of useful properties due to the preservation of the shell, in which most of the valuable substances are concentrated. Whole grain flour contains many vitamins and minerals. The baked goods are less airy, but tasty and less harmful.

Flour "French Shtuchka" is supplied by the "Kombinat khleboproduktov Starooskolskiy". It is sold packaged in 2 kg paper bags. It was not possible to find bad reviews about the product - all buyers are satisfied with the quality, taste, aroma of the baked goods. Ideal for a bread machine - the packaging even bears the “Panasonic Recommended” mark. In addition to whole grain flour, this brand produces white flour of the "superior" and "extra" grades. The latter option is the best raw material for making sweet buns, raisin loaves and other muffins. From this flour, it turns out to be very tender and airy. In the reviews, the hostesses only complain that it is not sold in all stores.