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18 Tips on preparation Get the best results when baking with a few simple tips. The Miele test kitchen would like to share some of its expert knowledge with you. Types of flour Different types of flour contain varying amounts of whole grain. They also contain varying amounts of minerals. The different types of flour are categorised by how finely they have been ground: Plain flour Plain flour is a fine white flour which is equally suitable for cooking and baking. It consists primarily of starch and gluten. Strong white flour or brown flour These are multi-purpose flours for a light dough. Wholemeal flour This flour consists of almost all the wheat germ. Its colour is about mid-way between white flour and wholegrain flour. For a lighter dough, you can replace half of this with strong white flour without any problems. Mixed grain This is a dark flour that contains almost all the wheat germ. It is the perfect choice for breads. Wholegrain flour It is made from the whole grain and contains all the goodness. It can be ground finely or coarsely and is particularly good for bread. Raising agents Raising agents are used to make the dough rise and help it stay light and airy after kneading or mixing. Yeast Yeast is a natural raising agent to help dough leaven. Fresh and dry yeast are equally suitable for baking. To create a rise, the yeast organisms require heat (temperatures from 35 °C to a maximum of 50 °C), time and nutrition in the form of flour, sugar and liquid. Baking powder Baking powder is the most common chemical raising agent. The tasteless white powder made primarily from sodium carbonate is very versatile and can be used for various dough types. Ammonium bicarbonate Ammonium bicarbonate or potassium carbonate are typical raising agents for Christmas bakes such as honey cake and gingerbread. Sodium bicarbonate (baking soda) Sodium bicarbonate is a white powder with a mild, slightly alkaline taste. It is a constituent of baking powder and also speeds up the cooking of pulses.