these familiar products than you have realized. I should like to stress the point
right here, that if you understand the nature and the action of the ingredients that are
the foundation of most of your mixtures, you will be able to select the very best
type of raw materials for each purpose—and you will also be able to treat those
materials in the very best way to achieve the particular result you want.

So let us now consider, one by one, the ingredients that are necessary in the
general run of batters and doughs.

CANADIAN FLOURS

In Canada, two quite different types of wheat are grown—hard wheat, for which
our Canadian West is famous, and soft wheat which for milling, is grown in Ontario
and in Southern Alberta.

From these two types of wheat, a total of three important types of flour are
milled: Bread flour (milled from our hard wheat), pastry flour (milled from our
soft wheat) and cake flour (also milled from our soft wheat).

As you would expect the largest millers in the British Empire to do, the Maple
Leaf Milling Company produces each of these three important types of flour. They

are called: Cream of the West Flour for bread
Monarch Pastry Flour
Maple Leaf Cake Flour

Cream of the West Flour, milled from hard wheat, has the strong gluten, in
high amount, which makes a hard-wheat flour ideal for yeast doughs. In fact, the
success of any yeast mixture is highly dependent on there being plenty of strong
gluten in the flour, which allows us to develop a high degree of elasticity in the dough.
For all yeast doughs I therefore recommend that you keep on hand Cream of the
West Flour—it will make the finest breads, rolls and other yeast-leavened products.

Monarch Pastry Flour, milled from soft wheat, has less gluten than hard-wheat
flour and the gluten itself is of a more delicate type. This is admirable, when we
are thinking in terms of all the batters and doughs that we make without yeast.
Because an elastic, spongy character (so desirable in yeast-bread making) is
never a thing we want to develop in our quick-breads, cakes, muffins, biscuits,
pastry, etc., the lower gluten-content of our soft-wheat pastry flour is a definite
advantage.

For batters and doughs made light by any leavening agent except yeast, I there-
fore recommend that you start with the advantage Monarch Pastry Flour will
give you.

Maple Leaf Cake Flour is also milled from soft wheat. The flour itself is ex-
traordinarily fine—it is sifted many, many extra times through fine silk. This
flour 1s made especially for cakes and for dessert batters, etc., that are made up
along cake lines.

Different Flours—Different Thickening Powers!

You know, of course, that a professional baker weighs his ingredients. In Canada,
we housewives cook, as our American neighbors do, by measurement rather than
by weight.

19 LESSON 3