From holiday cookies and brownies, to perfectly crispy breading, to chewy breads and bagels – your flour choice matters. The two most important things to look for in your flour are quality and protein content. Finding a high-quality, consistent product will guarantee the same great texture and flavor with every batch. When looking at protein, you must consider what you’re making. Lower protein means a more tender final product, while higher protein builds more structure, giving breads and pizza doughs their chew. New, and exclusive to Shamrock Foods, are two of our favorite flours: Katy’s Kitchen® All Purpose Flour and Villa Frizzoni® Pizza Flour.
Katy’s Kitchen All Purpose Flour is milled to an exact spec every time and is a great choice for numerous menu applications. It will make a light and crispy crust for fried chicken and fish, as well as scratch-made apps. The 11.2% protein spec makes this flour an excellent choice for Pan and “Chicago” style pizza as well as for crispy “cracker” style crust. It’s also the perfect flour for scratch baked biscuits, cookies, brownies, and other desserts.
With 13.5 % protein, Villa Frizzoni Pizza Flour is the ideal flour to make New York-style pizza. Or try it for baking traditional bagels or wonderful, hand-formed hearth breads and rolls. Crusty on the outside and tender on the inside, these bakery staples are perfect compliments to white table dinners or the ultimate carrier for sandwiches and subs.
Contact your Shamrock Foods Sales Representative to take your bakes and batters to the next level.
Katy's Kitchen Easy Sour Cream Biscuits
- Instructions: Mix together flour, salt, baking soda, and baking powder. Cut in butter until coarse crumbs form. Add sour cream and mix with a spoon until a shaggy ball forms.
- Roll out on a floured surface and cut out with biscuit cutter. Place on sprayed baking sheet.
- Bake in preheated 425°F oven for 12 to 15 minutes until golden brown on top. Makes about 18 biscuits. Enjoy!
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