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Classification and grade of Russian and imported flour

Grade of Russian-made flour in figures (wheat and rye)/ url]
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Wheat flour

Information taken from here: 🔗

Two important consumer characteristics of wheat flour are ash content and gluten content. It is they who, in the main, determine the grade of flour. Ash content is the amount of dry matter remaining after burning 100 g of flour. Since non-combustible minerals are found mainly in the outer layers of grain, ash content is an indicator of the bran content in flour, i.e. the lower the ash content, the whiter the flour. Typical ash content ranges from 0.5% for premium flour to 1.80% for wallpaper flour. It is important to remember that ash content in Europe and America is defined differently, in America, as the ratio of the weight of ash to the total weight of flour, and in Europe, including Russia, as the proportion of ash in the dry weight of flour. That is, the Russian or French ash content of 0.5% is slightly less than the American ash content of 0.5%. Gluten content is regulated differently in Russia and in the West. Russian standards give norms for the content of raw gluten, other countries are guided by the content of dry. The coefficient for converting dry gluten to wet is 2.65.

Russian flour

In Russia, wheat flour is subdivided into three classes - bakery flour, general purpose flour and durum flour. GOSTs define the following grades of bread flour,

Extra... Color: white or white with a cream shade, ash content 0.45, gluten content not less than 28%. This is a new kind of flour, it was not in the Soviet standards.

Top grade... Color: white or white with a cream shade, ash content 0.55, gluten content not less than 28%.

Krupchatka... Color: white or cream with a yellowish tinge, ash content 0.60, gluten content not less than 30%. The size of the flour grains is 0.16-0.20 mm. This variety is present in the standard, but, as far as I know, such flour is not actually produced. In Poland, a similar flour, krupczatka or typ 500, is quite common.

First grade... Color: white or white with a yellowish tinge, ash content 0.75, gluten content not less than 30%.

Second grade... Color: white or white with a yellowish or grayish tinge, ash content 1.25, gluten content not less than 25%.

Wallpaper. Color: white with a yellowish or grayish tint with visible particles of grain shells, ash content not more than 2.0, gluten content not less than 20%.

General purpose flour does not have its own names and is indicated by an alphanumeric code, for example MK 55-23, which means "Coarse wheat flour with an ash content of 0.55% and a gluten content of 23%".

Durum wheat flour is divided into three grades, two of which, semifrags and grains, are not actually flour, they are really small grains.

Top grade (grits)... Color: light cream with a yellow tint, ash content 0.90, gluten content at least 26%. Grain size up to 0.56 mm

First grade (semi-fragile)... Color: light cream, ash content 1.20, gluten content not less than 28%. Grain size up to 0.39 mm

Second grade. Color: creamy with a yellowish tinge, ash content 1.90, gluten content not less than 25%. The grain size is 0.18-0.27 mm, i.e. it is very similar to the caliber of semolina.

American flour

In the USA there are no standards for flour, American flour is classified (conventionally) by gluten content and type of wheat. Wheat is usually classified into winter and spring wheat, red and white, according to the color of the shell, and hard and soft, according to the gluten content.It is important to understand that American hard wheat is not at all the same as Russian durum wheat, which in English is always called durum wheat, but wheat with a high gluten content. There is usually no data for regular store-bought flour, all you can do is estimate the gluten content from the nutrient table. For more expensive varieties, branded and professional, that is, by my definition, those that are packed in quantities of 25, often 50, pounds, as a rule, you can find a detailed specification.

Classification and grade of Russian and imported flour, their interchangeability

semolina flour, all-purpose flour, bread flour, first clear flour, white whole wheat flour, whole wheat flour.

High-gluten flour, flour is high in gluten. Professional durum red spring wheat flour with 14% gluten content. Typical uses are pizza and bagels. The regular varieties - Sir Lancelot and All Trumps - are easily found online in pound 3-5 pounds.

Bread flour, bread flour. This flour is made from winter and spring durum wheat and usually contains about 13% gluten. This flour is widely sold and is the strongest widely available. The best varieties are King Arthur Bread Flour and Better for Bread.

All-purpose flour, general purpose flour. Ordinary wheat flour, an analogue of Russian premium flour, is the most popular and cheapest, the gluten content in such flour is usually 10-11%, but sometimes, for example, in King Arthur Flour flour, it can reach 12-13%. The difference arises from the fact that such flour is obtained by mixing flour from durum and soft wheat, their proportion determines the strength of the flour.

Whole wheat flour... Whole grain flour. There are several varieties of whole grain flour, and not all of them are suitable for baking bread. Bread varieties are ground from white and red spring wheat, such flour usually has an ash content of 1.6-1.8% and contains about 14% gluten. White whole grain flour, white whole wheat flour, is a rarer product, but it is rapidly gaining popularity, since the addition of up to 50% of such flour to regular white flour is almost invisible.

First clear flour... Varietal grinding, which in the old Soviet literature is called "clear" or "first clear", is obtained by grinding only the outer part of the grain. This flour has a high gluten content of 13-14% and an ash content of 0.8-0.9%. Usually such flour is used for baking rye bread and is rare. The only easy way to buy it in small quantities is through the King Arthur Flour catalog.

High extraction flour, high yield flour. This flour is somewhere in between white and whole grain. 14% gluten, ash content about 1.1%. A rare variety, very popular with some home bakers. As a rule, they order it in bags or do it yourself.

Durum flour, semolina, durum and semolina. These flours are made from durum or durum wheat. Durum flour usually refers to fine flour. Semolina is usually called a fine flour, but under this name a fairly fine flour can also be sold, which in this case is often called semolina flour. This flour is packaged by the famous Bob's Red Mill and is therefore not uncommon. With the exception of one case, semolina is not semolina, and semolina is not semolina.

Classification and grade of Russian and imported flour, their interchangeability

semolina and semolina

Pastry flour, cake flour, confectionery flour. This flour has a low gluten content, 8-9% for pastry flour, 6-8% for cake flour, and a low ash content, 0.35-0.45%, since this flour is made from the inside of the endosperm. They differ from each other in that the latter is bleached, and the former is not. In general, they are not suitable for yeast baked goods.

The famous White Lily is a typical representative of such flour. Founded in Knoxville, Tennessee in 1883, White Lily produces a soft winter flour that has been an integral part of southern cuisine for over a century. It is believed that the famous bisquits cannot be prepared without it. In 2008, White Lily was acquired by J. M. Smucker Company, a well-known American jams and peanut butter manufacturer. The mill in Knoxville was closed and production moved somewhere in the Midwest - J. M. Smucker owns Pillsbury, one of our major flour brands, and apparently already has enough capacity. As a plus, now flour has become available not only in the South, but throughout the country, even in our northern wilderness. As a minus, they say that the quality suffered a little.The new owners swear that the new flour is no worse than the previous ones, "not to be distinguished", but experienced southern chefs claim that there is a difference and not in favor of the remake. White Lily is bleached with chlorine, but not to the same extent as cake flour.

Interchangeability of Russian and American flour

Most of American flour can be easily replaced with Russian and vice versa:

Flour in. from. = All-purpose flour, but although they are one to one similar, I prefer a sliced ​​loaf made from a mixture of such flour with bread.

Flour 1 s. = All-purpose flour or 90% All-purpose flour + 10% Whole wheat flour for when you want the result to be slightly rougher than with just white flour.

Flour 2 s. I don't have a definite answer here. One option is 50% All-purpose flour + 50% Whole wheat flour, which gives the correct ash content and works great in rye breads where second-grade flour is required. But I am not at all happy with the way wheat bread made from such a mixture comes out, in such cases I prefer to reduce the amount of whole grain flour to 30%, this gives the correct fiber content and a more true-to-truth color.

Whole wheat flour

The only difficulty is bread flour, today I do not know a Russian variety strong enough to serve as an exact analogue, the American bread flour. This does not mean that he does not exist, I just do not know him.

European flour

Flour in France is classified by ash content and marked as Type XX (X) or TXX (X). For example, Farine de blé Т55 is wheat flour with an ash content of 0.55%. Common grades - T45, T55, T65, T80, T110, T150.

The situation is similar with German flour - the classification is based on ash content. Weizenmehl Type 550 is wheat flour with an ash content of 0.55%. German standards, unlike Russian ones, do not determine the maximum ash content, but the range of permissible values, and it is interesting that the name of the variety does not give any information about this range, i.e. 550 is not the limiting and not the average ash content for this variety. There are grades 405, 550, 812, 1050 and 1600, that is, translated into Russian, approximately extra, higher, first and second grade, and wallpaper flour.

Premium flour

A source: 🔗

I have long been interested in what exactly Russian flour is. Especially the premium flour, because it is with it that those who want to repeat what I bake usually have to deal with in Russia. Therefore, when the dearest Shtarker gave me 5 kilos of such flour, I immediately realized that it was time to experiment.
I made three recipes, baguettes, sourdough bread and regular sliced ​​loaf, all twice. What can I say?

1. Strength. It is clear that the premium flour is relatively weak. This follows from the GOST, which defines the minimum gluten content at about 10.5%, and is confirmed by the label promising 10.3% protein. And in my opinion this is normal, just right, for flour, which, due to its extreme prevalence, goes into a wide variety of baked goods. Note that our all-purpose flour has a similar gluten content.
Is the weakness of flour an obstacle to good bread? Not at all. The high gluten content of flour does not guarantee a perfect result. And vice versa. As it was said, "... but you know how to handle her."

2. Fermentation... According to my observations, flour is here. from. is no different from the American one - both the yeast dough, and the leaven, and the dough rise at the same speed and just as well.

3. Water absorption. It seemed to me that when kneading the dough on flour c. from. looks a little denser than what I'm used to, other things being equal, but then it quickly looses

4. Caramelization. I often see pictures of very pale bread, go to any forum where there is a bread branch and you will not have to search for a long time. I have always thought that this is due to some internal property of Russian flour. In the United States, a little malt is added to flour to increase the enzyme activity of the flour and improve the fermentation of quick dough. In the USSR, this approach was considered incorrect and the definition and optimization of the baking qualities of flour was the work of the bakery laboratory, which left the retail flour in a random state.So my working theory was that American flour fermented produces more sugars and caramelizes better. I have to completely abandon this theory and propose a new one - if the bread came out too pale - it is not baked.

5. Others. Not enough flour in a kilogram bag of 35 grams, gentlemen, is no longer a body kit, but a fraud on a large scale.

6. Examples.

Baguettes. The dough comes out noticeably softer and weaker, it is slightly more sticky and a little more difficult to shape. When molding, I wrapped the baguettes one more time, but they still spread somewhat, which, however, did not affect either the crumb structure or taste. By repeating the recipe, I reduced the moisture content of the dough by 1%, without noticeable effect.

Classification and grade of Russian and imported flour, their interchangeability

Classification and grade of Russian and imported flour, their interchangeability

The sourdough bread came out perfectly, I couldn't have expected a better result.

Classification and grade of Russian and imported flour, their interchangeability

Classification and grade of Russian and imported flour, their interchangeability

Both times the sliced ​​loaf turned out to be ugly, but with an absolutely authentic taste and crumb. I thought about doing it again - for photographs, but in the end I decided to put it off until later.
Thanks to Author crucide for providing a flour review.

GOST R 52189-2003 Wheat flour. General specifications
Approved by: Gosstandart of Russia, 29.12.2003
Scope: The standard applies to wheat flour produced from soft wheat or with the addition of up to 20% of durum wheat (durum) to it, intended for the production of bread, bakery, flour confectionery and culinary products.

Alexandra
Admin,

Very interesting article! Of course, things have been written that are incontestable. However...
About muesli is absolutely true. About the benefits of amaranth, quinoa, etc., and in general whole grains, of course.
And about fermentation - remember my experiments with long-fermented whole grain breads? At least organoleptic properties are definitely improved.
Now Elena Stoyanova, whose nutrition system (Sibaritb www. I adhere to, came up with a new short-term diet that helps to shift weight for a long time losing weight from the next plateau, get rid of fruit and bread hunger and hunger with PMS, and do not swell at all during this period, removing excess water , which reduces sugar and improves metabolism - on the basis of Turkish chickpea gooha - delicious hummus paste is made from it in the Arab countries and Israel.
So she asks to soak chickpeas for 12 hours with 1 tsp. soda per liter of water before cooking. There is something in all this ...
Admin

Grade of Russian-made flour in figures.

WHEAT FLOUR

In Russia wheat flour is divided into three classes - bakery flour, general purpose flour and durum flour. GOST defines the following grades of bakery flour,

Type 405. Extra Color: white or white with a cream shade, ash content 0.45, gluten content not less than 28%. This is a new kind of flour, it was not in the Soviet standards.

Type 550. Extra grade Color: white or white with a cream shade, ash content 0.55, gluten content not less than 28%.

Krupchatka... Color: white or cream with a yellowish tinge, ash content 0.60, gluten content not less than 30%. The size of the flour grains is 0.16-0.20 mm. This variety is present in the standard, but, as far as I know, such flour is not actually produced. In Poland, a similar flour, krupczatka or typ 500, is quite common.

Type 812. First grade Color: white or white with a yellowish tinge, ash content 0.75, gluten content not less than 30%.

Type 1050. Second grade Color: white or white with a yellowish or grayish tint, ash content 1.25, gluten content not less than 25%.

Type 1600. Wallpaper Color: white with a yellowish or grayish tinge with noticeable particles of grain shells, ash content not more than 2.0, gluten content not less than 20%.

General purpose flour does not have its own names and is indicated by an alphanumeric code, for example MK 55-23, which means "Coarse wheat flour with an ash content of 0.55% and a gluten content of 23%".

Durum wheat flour it is divided into three varieties, two of which, semifrags and grains, are not actually flour, they are really small grains.

Top grade (grits)... Color: light cream with a yellow tint, ash content 0.90, gluten content at least 26%. Grain size up to 0.56 mm

First grade (semi-fragile)... Color: light cream, ash content 1.20, gluten content not less than 28%. Grain size up to 0.39 mm

Second grade... Color: creamy with a yellowish tinge, ash content 1.90, gluten content not less than 25%. The grain size is 0.18-0.27 mm, that is, it is very similar to the caliber of semolina.
RYE FLOUR

The situation with rye flour is somewhat simpler than with wheat flour. Rye does not lend itself to complex, varietal methods of grinding as well as wheat, so there is no such variety of types of flour, and, importantly, everywhere they are similar and without much effort are interchangeable.

In Russia, rye flour is classified into the following varieties:

Type 700 - seeded rye flour - rye flour of the highest grade, formerly called "sifted" flour - is used for baking traditional sweet and sour bread, making especially high-quality and light types of custard bread, gives bread of a larger volume, but less energy value compared to coarsely ground bread.

Type 1150 - Peeled Color: Grayish-white or greyish-cream interspersed with grain shell particles.

Type 1370 - medium coarse rye flour, included in the recipe for most rye hearth bread, tin bread and wheat-rye bread; Pitched flour is the basis for solid and liquid starter cultures, gives bread a special sour taste and aroma.

Type 1800 - coarse rye flour, one might say, rye flour of full grinding, since almost all 100% of the grain is ground. The most valuable type of rye flour, but also the most "heavy", it is extremely difficult to add volume to the dough, therefore, it is mainly used for various types of rye hearth bread, dark types of custard bread, as well as "healthy" bread.
Admin
Quote: zalina74

And what sort of flour can be attributed to "General purpose", is written on the package GOST R 52189-2003?

This is flour, from which you can do everything - bake pies, bread, roll cutlets and other actions.
Pay attention to the amount of PROTEIN on the packaging.
According to the standard in Russia, bakery flour has a protein of 10.3.

Quote: julifera

Admin,if I figured it out correctly, it turns out:
Are whole wheat flour and wholemeal flour the same?

Basically, yes. Only there are differences in the properties and grinding, depending on what goes into the processing of grain - all in whole or in part, but the grinding is coarse.
This flour will be dark in color and gray in color.
* kisena
Quote: Margit

protein - 12.0 grams. This is bad?
It's just super for yeast baking The higher the protein, the more fluffy
there will be bread
Admin
Quote: zalina74

Thank you. But what grade does it belong to? To the highest?

It is called "Wheat flour" for general use.

GOST R 52189-2003 Wheat flour. General specifications
Approved by: Gosstandart of Russia, 29.12.2003
Application area: The standard applies to wheat flour produced from soft wheat or with the addition of up to 20% of durum wheat (durum) to it, intended for the production of bread, bakery, flour confectionery and culinary products.
Admin

In this topic, follow the link https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=5064.0.html I once again posted information about Wheat flour.

I ask everyone to read

Admin
Here, such a discussion was lit. I agree - useful.
But read the text carefully and between the lines at the same time:

GOST R 52189-2003 Wheat flour. General specifications
Approved by: Gosstandart of Russia, 29.12.2003
Scope: The standard applies to wheat flour produced from soft wheat or with the addition to it of up to 20% of durum wheat (durum), intended for the production of bread, bakery, flour confectionery and culinary products.


If it is written in GOST ... it remains only to put it into practice ...
This is written about general-purpose flour.

And how many times I baked bread from such flour - everything is fine, everything is displayed on the site ...

But, for a pastry chef, cakes, on the contrary, are preferable to special thin flour, and not general purpose
lina
I had 2c flour. Adhere to the wheat theory, but it turns out a dense bread, in my opinion.It rises, but I wanted a relative airiness and delicacy. But if you add whey, old kefir-fermented baked milk, yogurt, potato broth, mashed potatoes, an apple ... - it will immediately become softer and fluffier. you can add a couple more spoons of semolina. Probably ripe dough is also good - I haven't tried it, no more than 2s.
Admin

What's on your label? wheat flour of 2 grades?
So this is a category of wheat flour - read about it in detail in the FLOUR topic.

This flour contains up to 16% bran (but it is not whole grain flour!).
This flour takes more liquid when kneading and can be used with other additives.
Lina I answered you correctly
Admin
Whole grain flour and flour with bran are flour of different composition !!!!!!!!

Flour with bran can contain from 8 to 16% bran. you can do it yourself at home - add 30-50 grams of bran to 400-500 grams of flour to wheat flour and stir

In your case, add 1-2 tbsp for 200 grams of wheat flour. l. bran and enough will be
Admin
Quote: Ru

Repeatedly met the mention that flour with bran and whole grain flour are different things. And tell me how they differ

Whole grain flour - grinding from all grains, including the shell of the grain, with a few exceptions, such flour contains a maximum of nutrients, vitamins, trace elements, and does not increase the weight of a person's mass.

Flour with bran speaks for itself - flour with bran. That is, wheat flour with a proportion of bran, the amount of which can vary up to 14% by weight of flour.
You can make such flour yourself, add a certain amount of bran and even fiber when kneading the dough to wheat flour. Samples of bran bread can be found on the forum.

I'll clarify the second question
Admin
Quote: Ru


And yet - I read the description of different types of flour on the first page and saw such a parameter as ash content - the amount of mineral substances. That is, I understand correctly that from the point of view of utility, the higher this indicator, the better?

Ash content Is the percentage of minerals. This is the main indicator of the type of flour. The ash content of the premium grade flour, the ash content should not exceed 0.55%. It is noteworthy that different parts of the grain have different ash content. The ash content of the endosperm is less, the highest ash content is in the shells. Therefore, a high ash content indicates that the flour is obtained from a shriveled grain or grain that has not been completely removed from the hulls. Small and shriveled grain, in which there are more shells than endosperm, is less valuable for making flour. After all, the more endosperm in the grain, the more flour you can get from it.

The ash content can be used to judge the type of flour. This is due to the fact that the shells, the aleurone layer and the embryo contain significantly more ash than the mealy kernel.

The highest grades of flour, containing little bran, are distinguished by low ash content. The lower the grade of the flour, the more shells, aleurone layer and embryo in it, and, therefore, the higher its ash content.

Mineral elements are concentrated mainly in the shells and the nucleus, so the better they are separated, the lower the ash content of the flour.

The more bran particles in the flour, the higher the ash content, the lower the grade of flour.

For each type of flour, ash content standards are established (no more):

wheat flour of the highest grade 0.55%,
grains 0.6%,
1st grade - 0.75%,
2nd - 1.25%,
for seeded rye - 0.75%,
peeled - 1.45%,
wallpaper - 2%.

The ash content of flour depends not only on the amount of bran contained in the flour, but also on other reasons: from the type of grain, the place of its growth, etc. As a result, sometimes two samples of flour with the same ash content may differ from each other in terms of bran content.

Something like that....
Admin
Quote: Nihon


It is interesting that from flour of the same brand, products of different quality are obtained.

Then why do you complain about different types of flour, that bread does not work? The same flour does not exist! There is a LOT of the same flour!

The quality of flour depends on many things: the supplier of grain, grinding, grade of grain, mixing grain (flour) of different harvest years in one bag, sprouted or frozen grain, various additives during grinding, flour moisture during storage and ......... ....a lot more ... then find yourself in the internet on this subject

I already wrote about this several times, but I do not want to open a topic about this
Admin
Quote: Irina_V

I bought whole grain flour for the first time. Please advise which recipe is better to start with?
Also, do you need to sift whole grain flour? Otherwise, even general-purpose flour is sifted poorly, grains remain (bran?).

There are enough recipes for bread made from whole grain flour on the forum, choose a simpler recipe, first you can make a dough with wheat flour together, then switch to purely CH flour. Whole Grain Yeast Bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=266.0
It should be borne in mind that CZ flour takes more liquid than just wheat flour, watch the dough kneading, adjust the flour / liquid balance, bun.
What kind of dough can be, look here in the topic Gingerbread man from whole grain flour. Master Class https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49810.0

The flour needs to be sieved, but those grains of bran that remain in the sieve should be added back to the flour.
Admin

"flour gost r 52809-2007" - we make a request in the internet and read:

Rye flour for baking 🔗
Krajukha
Thank you! I also googled, but there was no information on the TU of rye flour. I saw what interested:

sown - white with a creamy or grayish tint
rough - grayish-white or grayish-cream color with the inclusion of particles of grain shells
wallpaper - gray color with particles of grain shells
special - the color is white with a grayish tint

I most likely have a peeled or wallpaper
Admin

What is wholemeal flour - and how is it different from whole grain flour? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=143079.0
Classification and grade of Russian and imported flour, their interchangeability https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=5064.0.html#top
Wheat flour in Russia, types, varieties, properties https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=100279.0
Rye flour in Russia, types, varieties, properties https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=100282.0
Table of contents of the section "Ingredients for bread" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102465.0

You can take any flour you like and adjust the dough with the flour / liquid balance, since each flour takes liquid differently at any given time
Maruska
Quote: Admin

The color of the finished bread depends on the type of flour, on the additives present in the flour, and on what the dough is kneaded on.

Try to bake bread with the simplest ingredients: flour, water, salt, sugar, yeast.

Yes, I've tried it - that's right, and it's grayish. It tastes delicious, but I would like to understand how the citizens here are in the photos - by the way, you are Admin too - there are photos where the bread is unusually white.
Admin

This is the cost of photography. In fact, I've never had pure white bread, there is always a shade from yellowish grayish to ... very different. And this makes me happy, because homemade bread is always beautiful, natural.

I saw toast bread in a store that was unnaturally white, you need to read the composition on the package. But if you take into account the large amount of additives in store bread, this does not appeal to me.
Newbie
Tell me, please, when replacing premium flour (wheat-rye bread 60/40) with 1s or general purpose (snatched, what happiness) - you need to increase the amount of yeast? And these flours have less gluten, how will the bun behave?
Admin

How the bun will behave will show the moisture content of the flour. In any case, the rule of a kolobok applies when kneading, flour-liquid balance, we are watching a master class on a wheat-rye kolobok. Flour of the 1st grade contains a small amount of bran, and it is quite possible that such flour will take a little more liquid - see the fact of kneading

The amount of yeast does not need to be increased, but before mixing, you can test the yeast for activity https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=140919.0
Admin
General purpose flour - this is ordinary wheat flour, and is applicable both for bread and for other culinary purposes (deboning cutlets, pancakes, etc.) and the rules for kneading bread dough from it are the same as for ordinary wheat flour for bread. This flour does not contain wheat bran.

1st grade flour contains a small amount of bran - read more here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=135443.0
Newbie
Thank you so much! that is, it turns out that 1 s is more useful for general purposes? I thought the opposite.
left to ask a question about yeast ...
Newbie
For general development, so to speak. I thought that general-purpose flour was made according to the same standard. It turns out not. The ash content of this flour is different, and vary in a fairly wide range. The higher the ash content, the healthier the flour. Long ago I switched to this type of flour, but I did not even suspect that they were all different. Only the quality of the bread was strikingly different from pack to pack. So I will keep in mind, and choose a large ash content, although in our aul you won't get much of a torment ...
Newbie
If anyone is interested in general-purpose flour, the classification:

Types of flour for general purposes in accordance with GOST R 52189-2003 “Wheat flour. General technical conditions "
(wheat / highest ash / lowest gluten)
(soft)
M / 45/23
M / 55/23 (equated to military unit)
M / 75/23 (equates to 1 s)
M / 100/25
M / 125/20 (equivalent to 2 s)
M / 145/23
(soft, coarse)
MK / 55/23
MK / 75/23

It turns out that I baked almost from premium flour (I did not understand how it differs - but the flour is darker, and there is no benefit, like with premium flour)
AlenaI
Quote: Admin

Classification and grade of Russian and imported flour

Hello. I did not find an answer to the question in the subject - what is "dark flour for baking bread"? (HB KENWOOD). :(Tell me please.
Admin

Instructions for x / stoves are transferable and as a rule are not correct.

Give an example of a bread recipe, what is it about, what kind of bread is flour?
There may also be a talk in some instructions about "bleached and unbleached" flour - in this case, buy plain wheat bakery flour
AlenaI
HP Kenwood BM260
"Standard bread" Program 1

DARK BREAD
(for 1 kg of loaf)
Water - 400ml
Grows. oil - 1.5 tbsp. l
Skimmed milk powder - 5 tsp
Salt - 1.5 tsp.
Sugar - 4 tsp
Dark flour for baking bread 600g.
Dry yeast that mixes easily - 1.5 tsp.
I copied it from the recipe book that came with the bread maker (strange translation, right?)
Admin

Since we are talking about "Standard bread" Program 1, then feel free to take regular bakery wheat flour.

And read these topics carefully about flour-liquid balance https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49808.0 and https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=83080.0
AlenaI
Thanks for the answer. But if you take ordinary flour, you get ordinary white bread. This one has its own recipe ... And in the photo it looks darker. And the name of the recipe is "Dark Bread" ... What then is the "trick" ...
Egoiste-777
Hello everybody! And what is the best flour to use for delicious bread) White. The name of the flour is desirable. For baguette and homemade pasta. Throw off the name and what variety is needed for all these types) White, baguette, pasta.
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Quote: AlenaI
what is "dark flour for baking bread"? (HB KENWOOD)

Quote: AlenaI
HP Kenwood BM260
"Standard bread" Program 1

DARK BREAD
(for 1 kg of loaf)
Water - 400ml
Grows. oil - 1.5 tbsp. l
Skimmed milk powder - 5 tsp
Salt - 1.5 tsp.
Sugar - 4 tsp
Dark flour for baking bread- 600g.
Dry yeast that mixes easily - 1.5 tsp.
I copied it from the recipe book that came with the bread maker (strange translation, right?)
The first program in the Kenwood BM260 bread maker according to English instructions is designed for baking white and gray bread.

Link to English instruction
🔗


I liked very much that all the processes, of all programs, are scheduled in minutes for each weight of bread. There is no such thing in Panasonic bread makers

The English version of the given recipe says: Unbleached white bread flour... This was translated as "dark"
NatalyTeo
Finnish flour is on sale - it is written on the pack for gray bread. And the first grade flour is always a little darker

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