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A brief introduction to the history of wheat, its production practices, and milling. Presented to King Arthur Employees 2009.
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How and Where Our Flour is Milled
Tod BrambleKing Arthur Flour
History
• First Cultivation: 12000 years ago.
• Iraq, Iran, Jordan.• Free threshing, kernels
remain attached.• Spreads to Ethiopia,
Great Britain, Spain: 5000 years ago.
• Winter wheat is brought to the US by Russian Menonites in 1874.
Wheat
US Wheat By Class
Wheat Classes
Description:
• Hard/Soft• Color
– Red or White
• Growth Habit:– Winter or Spring
Classes:• Hard Red Winter
(HRW) - blue
• Hard Red Spring (HRS) - yellow
• Soft Red Winter (SRW) - red
• Hard White Winter (HWW) - green
KA Flour Mills
• Endosperm:– 85% – Energy source– Starch -> Flour
• Bran– 12.5%– protection– Fiber
• Germ– 2.5%– Future wheat plant– Oils
Milling Process
• Cleaning• Tempering
– Accentuates the differences between the 3 parts of the kernel.
• Milling - “Gradual Reduction”– Grind – Sift – Separate– Repeat– Blend
• Flour
Flour Attributes
• Protein– An estimate of the amount of gluten forming protein
content.• Ash
– An estimate of the amount of bran in the flour.• Falling Number
– A measure of a flour’s enzymatic activity– 350 seconds + : low enzymatic activity– 250 sec +/- 30: suitable of yeast leavened bread
• Farinograph– A description of the type of dough the flour will make
upon being mixed with water.
Flour Types• All Purpose
– 10.5% – 11.5% protein, .50 ash– Suitable for a wide range of products including cookies, scones, muffins, and
some breads.• Bread
– 11.7 – 12.7% protein, .50 ash– Suitable for breads, too strong for muffins, scones, etc.
• Hi-Gluten– 14% protein, .52 ash– A very strong flour used for hard rolls, bagels, pizza.
• Whole Wheat– 13% protein, 1.5 ash– Contains all parts of the kernel good for bread.
• Pastry– 9% protein, .45 ash
• Cake– 8% protein, .35 ash, bleached