News
Flour Quality
- Details
- Category: Flour
- Published on Wednesday, 20 June 2012 00:00
- Written by Joseph F. Schmidt
Quality of flour is defined by its ability to consistently perform in the production of a finished baked good. The ultimate quality test is completed when the baker uses the flour.
Because there are a limitless number of baked goods that can be derived from a single flour, it is an impossible task for the miller to test every application. Millers, therefore, rely on a few standardized baking applications. Tests are completed based on the application that best suits the particular flour.
Enrichment of Flour
- Details
- Category: Flour
- Published on Wednesday, 20 June 2012 00:24
- Written by Joseph F. Schmidt
In the 1930s, nutritional surveys conducted by the Department of Agriculture revealed widespread nutritional deficiencies of thiamin, riboflavin and niacin (B vitamins) in the American diet. These findings prompted the fortification of certain staple foods. The Food and Nutrition Board recommended a program for fortifying white flour and white bread with thiamin, riboflavin, niacin and iron, with calcium and vitamin D as optional.
Explanation of the "Falling Number"
- Details
- Category: Flour
- Published on Wednesday, 20 June 2012 00:01
- Written by Joseph F. Schmidt
Frequently, flour buyers will hear the quality of the wheat described by it’s “falling number”.
Flour Facts
- Details
- Category: Flour
- Published on Wednesday, 20 June 2012 00:28
- Written by Joseph F. Schmidt
When we talk “flour,” we are talking about wheat flour. Because wheat is the most commonly distributed cereal grain in the world, a reference to flour is generally a reference to wheat flour.
