Type of Wheat Flour

A stroll down the bakers shop aisle reminds me that there are more than a few kinds of flour to choose from. 

I keep wondering which type is best for the kind of baking,  from my understanding,  flour is made up of carbohydrates (or starch), proteins, and in the case of whole-wheat flour, a bit of fat.  Of these three nutrients, protein matters most to the baker. The proteins in wheat are called gluten-forming proteins, and the quantity and quality of these proteins determines how a flour will perform in the kitchen.   A high percentage of protein means a harder (stronger) flour best suited to chewy, crusty breads and other yeast-risen products. Less protein means a softer flour, best for tender and chemically leavened baked goods, like pie crusts, cakes, cookies, and biscuits.  High protein flour or plain strong flour is also known as bread flour. This flour has a high gluten content and is most suitable for bread-making.     

Types of Flour:

There are many different types of flour made for different purposes. The quality and best use of the
flour depends on the wheat and the blending processes used to make it. The intended use of various
types of flour is usually stated on the packaging in which you buy the flour.
White baker’s flour (bread):
This is a general purpose baker’s flour, milled from bread wheat to give medium dough strength. White
flour contains only the inner portion of the wheat grain called the endosperm.
Use: bread, buns, bread rolls, pastry products.
Wholemeal flour:
Wholemeal flour contains all parts of the wheat grain including the outer layers of bran and germ.
When using wholemeal flour more water may need to be added to the recipe as the bran absorbs
more water than the white part of the grain.
Use: bread, buns, rolls, shortbread, cakes, biscuits.     
Flour for pastry:
For puff pastry, flour should have a high protein content. This is important because it is the absorption of water by gluten that gives the “puff”. It is also very important that the flour be very white and free of any bran particles if the pastry is to be stored or sold before being baked.
Use: Particularly suitable for making pastry and pasta. You can use the same type of flour that you
would use for making bread.   
Flour for biscuits and cakes: The ideal flour for making most cakes and biscuits has a lower protein content than bread making flour, and is milled from soft wheat varieties.
For commercial biscuits, it is very important to achieve consistent size and thickness for packaging.
Flour quality is largely responsible for these attributes. Strong flour is undesirable in biscuits; a flour with less strength will spread more in the oven, and will make more tender, shorter biscuits.
Use: soft biscuits, and baked products requiring a very weak, soft flour.