From Grain to Desired Flour Type- Part 2

Different steps have to take place during the milling process, because the hull particles and the endosperm have to be carefully separated from each other during flour extraction. The so-called grain furrow prevents this from happening in a direct way. weiterlesen

  • 06.09.2014

From Grain to Desired Flour Type- Part 1

This report will be divided into 3 parts over the coming weeks and will cover grain all the way through to finished flour. The report is divided by: Grain cereals and Grain Types (Structure of the grain…)Flour Types (Comparison… weiterlesen

  • 17.08.2014

Salt-Yeast Process

This process is a specialty in making wheat dough. It is used to make elastic, more malleable doughs. A batch is made from yeast and a 10 percent salt solution. The salt-yeast solution is stirred at about 20°C and must… weiterlesen

  • 06.08.2014

Basic Knowledge of Wholegrain and Wholemeal Dough – Part 2

When food is heated, a non-enzymatic browning occurs, the “Maillard reaction”: With this, the reduction of proteins and reduced carbohydrates creates characteristic flavors and color developments. Many wholemeal / whole-grain breads get an intense crumb color due to long baking… weiterlesen

  • 23.07.2014

Oven Steam- Part 2

By adding steam, a relatively large amount of heat is suddenly transferred to the surface of the dough. Condensation occurs between the temperature of the dough of approx. 30°C and that of the steam 100°C. As a result, the gluten… weiterlesen

  • 14.07.2014

Oven Steam for Rye and Mixed Rye Breads- Part 1

The baking process is crucial for good bread quality. The decisive factors are subdivided into initial baking temperature, steam, releasing the steam, final baking temperature and baking time. The baking temperature for most types of bread is 10-20°C above the… weiterlesen

  • 11.07.2014