Talk:Flour
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If there is an expert who can explain the difference between bleached and unbleached flour, that would be fantastic. The information on the net on this issue seems somewhat biased and contradictory. (69.180.21.216)
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[edit] Headline text
I LOVE FLOUE
The article does not adequately explain the reason(s) for refining whole grains into refined flour. Since post-refining, added nutrients (e.g., artificial vitamins, iron) provide the only commonly acknowledged nutritional value of refined grains (flour), what, if any, nutritional value does one gain by eating refined grain products such as bread, pasta and pastries? The article should contain more information about the intrinsic nutritional value, if any, of refined grains (flour). (4.254.129.162)
[edit] Help to convert between the differnt flower systems
This is my guess to the US system:
(this end is high in starch)
cake flour
all-purpose flour
bread flour
(this end is rich in protein(gluten?))
and this is the German system:
German flour type numbers (Mehltype) indicate the amount of ash (measured in milligrams) obtained from 100 g of the dry mass of this flour. Standard wheat flours (defined in DIN 10355) range from type 405 for normal white wheat flour for baking, to strong bread flour types 550, 650, 812, and the darker types 1050 and 1600 for wholegrain breads.
I'm from Germany and I live in the US... I don't know how to tell what US flower is whitch type??
My guess:
cake flour = type 405
all-purpose flour = type 550
bread flour = 812
Does anybody knows more than I do??
Would this subject be interesting for the article it self?
I'm also interested to convert italien types to the US system...
17:52, 7 January 2006 (UTC) Markus Schulz
[edit] Answer from kingarthurflour
I also ask this question to kingarthurflour, here there answer:
Hello,
Thank you for writing. Your guesses are pretty close. Cake flour by definition is a bleached flour. So I would take that out of the equation and put in pastry flour, as type 405, the bread flour would be 650 and our high gluten flour would be 812. The Sir Galahad flour for professional bakers is our home baker’s all-purpose, and Sir Lancelot is the high gluten flour. The rest are the same whether they are packed in 50 pound bags or the 3-5 pound bags for home bakers.
German flours are catagorized by the amount of "ash" in the flour, not the amount of protein like American flours. This makes it hard to come up with an exact replacement. There are some suggestions below:
Type 405 - .50 ash - Similar to American pastry flour
Try: item #3331 Unbleached Pastry Flour (9.2% protein, .42 ash)
Item #3338 Italian-Style Flour (8.5% protein, .40-.45 ash) - This is the closest match, I think
Type 550 - .50-.58 ash - Similar to American all-purpose flour
Try: item #3005 Unbleached All-Purpose Flour (11.7% protein, .49 ash)
Item #3323 Select Artisan Organic All-Purpose Flour (11.3% protein, .54 ash) - This is the closest match, I think
Type 812 - .64-.89 ash - Similar to American high gluten flour, but higher ash
Try: item #3332 High Gluten Flour (14.2% protein, .70 ash)
Type 1050 - 1.05 ash - Similar to American "First Clear" flour
Try: item #3337 First Clear Flour (14.8% protein, .80 ash)
Type 1600 - 1.60 ash - The closest you could get to this would be a light-colored whole wheat flour
Try: item #3311 White Whole Wheat (13% protein, 1.80 ash)
I don’t have the equivalents for Italian flour.
Please contact us again if we can be of further assistance.
Happy Baking,
M.T. (I took the name out)
The Baker's Catalogue, Inc
800-827-6836
bakers@kingarthurflour.com
______end of kingarthurflour answer_____
American flours are catagorized by the amount of protein in the flours... this is an important information and should be inclued in the article 02:08, 8 January 2006 (UTC) Markus Schulz
[edit] AFC submission
AfC received a submission for 'wood flour' today. It is not enough to stand on its own, so I'm adding it here for another editor to put into the flour entry.
Wood flour is made by finely grinding dried non-resin softwoods such as pine, spruce, fir or sometimes hardwoods. Wood flour is used as a filler or thickener in epoxy resins and thermosetting molding compounds.
Thanks - Baseball,Baby! balls•strikes 03:19, 24 July 2006 (UTC)
[edit] Expanding history section
I would like to see the History section expanded, discussing when the different types of flour were first introduced for common production.
relytor 23:54, 11 December 2006 (UTC) Tyler Spurgeon
