picture source: cukiernialukullus.pl
Today's post will not contain any
recipe, but will be connected with one ingredient of my favourite cakes,
cookies, muffins and other delicious desserts. Flour is
practically required for most baking things. First I’ll say a few words about
its production, then about the kinds and types that can be found in stores.
The beginning of flour was around 9,000 years BC - woow pretty good ;) then it was made from grains by using flat stones. First mill was built much later – in the 19th century. Nowadays grains are milled in a mechanic way. The endosperm of flour, which is inside, is separated from the outside one – seed layer. The endosperm is used to produce the flour and the seed layer for brans. There two types of machines which are used to produce the flour – grinding and weeding out. That’s how different quality types of flour are made. Of course, less recycled, better type :)
The beginning of flour was around 9,000 years BC - woow pretty good ;) then it was made from grains by using flat stones. First mill was built much later – in the 19th century. Nowadays grains are milled in a mechanic way. The endosperm of flour, which is inside, is separated from the outside one – seed layer. The endosperm is used to produce the flour and the seed layer for brans. There two types of machines which are used to produce the flour – grinding and weeding out. That’s how different quality types of flour are made. Of course, less recycled, better type :)
Generally we can divide flours
into those intended for household and industrial use. Consumer type is used by
people, feed one to feed animals and industrial for other purposes.
Flours which
are used in bakery are called bread flour – wheat and rye. Others are called
non-bread flour and they are made from other plants, for example: triticale,
barley, oats, maize, rice, soy, buckwheat, peas.
We can often
hear about the types of flour, but what they really are? Flour type is
determined by the ash content and is expressed in grams per 100 kg of flour. Thus, for
example - flour type 500 means that 100 kg of flour is about 500 grams of ash.
You can find official standards of flour types (I’ll use Polish). Below,
I present you the types of flour and their main purposes:
WHEAT FLOUR
|
|
Type
|
Purpose
|
type 450
type 500 poznańska
type 500 krupczatka
type 500 wrocławska
type 550
type 650
type 750 i 850
type 1050
type 1400
type 1850
type 2000
mąka orkiszowa
|
Cakes and
biscuits
Dumplings, pizza
Fragile cakes
and semi-fragile, steamed Yeast cakes, French, pancakes,
soups , sauces
Yeast cakes and fried
Bakery
products
Bread
Bread and bakery products
Whole wheat bread
Graham
Wheat whole meal breads
Pancakes, noodles, porridge |
RYE FLOUR
|
|
type 580
type 720
type 1400
type 1850
type 2000
|
Rye bread , mixed bread , pasta
Rye bread , pizza Whole grain bread Graham Whole grain bread , sourdough , vodka |
PASTA FLOUR
|
|
semolina
type 950
type 1750
|
|
In many sources we can find a statement that the flour is white death. But is it true? Indeed, if the main part of our diet is white flour, then it may be a problem for our health. Especially if it involves also non active lifestyle and a small amount of fruit and vegetables. Then we don’t have vitamins and fiber, which can lead to weight gain, heart disease and diabetes. Therefore it is recommended to use whole meal flour, but in smart way! Besides, it is not recommended for people with ailments.
The most important is to think
about flour thoughtfully and enrich our diet in fruits and vegetables and of
course spend time actively! :)
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