Flour-Soft White Winter Wheat

Soft white wheat can indeed be milled into flours with different textures, including fine, medium, and coarse. The specific milling process and the intended use of the flour will influence its texture. Here are some common types of flour derived from soft white wheat:
Fine Texture (e.g., Cake Flour): Cake flour is finely milled and has a low protein content. It is suitable for making light and tender cakes, pastries, and other delicate baked goods.
Medium Texture (e.g., All-Purpose Flour): All-purpose flour made from soft white wheat is a versatile medium-texture flour. It is suitable for a variety of baking applications, including cookies, muffins, pancakes, and some bread recipes.
Coarse Texture (e.g., Whole Wheat Flour): Whole wheat flour made from soft white wheat retains the bran and germ, providing a coarser texture and a more delicate flavor compared to whole wheat flour from hard wheat varieties. It is suitable for recipes where a milder whole wheat flavor and a heartier texture are desired.
When shopping for soft white wheat flour, you can often find a variety of textures based on the milling process and the specific type of flour you are looking for. Check product labels or descriptions for information on texture, and consider reaching out to the manufacturer for details if needed.