We cook ourselves whole wheat flour and flour of the 1st and 2nd grade

[We cook ourselves whole wheat flour and flour of the 1st and 2nd grade]

We cook ourselves whole wheat flour and flour of the 1st and 2nd grade

The main difference between whole grain flour and flour of the 1st and 2nd grade from ordinary baked wheat flour, or premium flour, is that this flour contains a certain percentage of bran.

We will make flour useful for baking bread ourselves, at home.

Making homemade whole grain flour
Whole grain flour contains 10% wheat bran, or 100 grams of flour contains 10 grams of bran.

We translate this into a 250 ml glass of flour. which contains about 130 grams of whole grain flour, which means:

One cup of whole grain flour 130 grams x 10% = 13 grams of wheat bran.

Or:
Let's measure out 100 grams of premium wheat flour, subtract 10 grams of this flour from this amount, add 10 grams of wheat bran.

Or:
Let's take the required amount of premium wheat flour according to the recipe (instead of whole grain), x by 10%, subtract this amount from the total amount of flour, add 10% by weight of wheat bran flour.

Now we make 1st grade homemade flour.
Flour of the 1st grade is finely ground particles of all layers of the endosperm, contains 3-4% bran.

Take the required amount of premium wheat flour according to the recipe, x by 3-4%, subtract this amount from the total amount of flour, add 3-4% of the weight of wheat bran flour.

Or:
We take a glass with a volume of 250 ml. , which contains about 150 grams of premium wheat flour, minus 4.5-6 grams of this flour, and add 4.5-6 grams of wheat bran

Now we make 2nd grade homemade flour.
Flour of the 2nd grade consists of heterogeneous particles of crushed endosperm, the amount of bran is up to 8-10%.

Take the required amount of premium wheat flour according to the recipe, x by 8-10%, subtract this amount from the total amount of flour, add 8-10% of the weight of wheat bran flour.

Or:
We take a glass with a volume of 250 ml. , which contains about 150 grams of premium wheat flour, minus 12-15 grams of this flour, and add 12-15 grams of wheat bran

REFERENCE:
Otruby - a by-product of flour milling, is a hard shell of grain. Not to be confused with chaff.
The bran must be ground on a coffee grinder and sifted into flour through a sieve

I hope I calculated everything correctly

Bake delicious and healthy bread!

[Admin]

Admin

In general, it seems to me that for 350 grams of flour, the addition of only 14 grams of rye bran (flour) is not essential, only less than 2 tbsp. l., on the property of flour will not particularly affect.

yes no, rye - they give acids, they are felt ...

For example, I would grind oat or multi-grain flakes and add this crimped grain.

that is, if you take wheat flakes, grind them, you can replace wheat bran with them ....: umnik2: we must try ... we only have rye separately everywhere .... everything is ingenious, simple!

As for me, then I (in the absence of bran) would add fiber - you can buy it at the pharmacy
Fiber is the same bran, only different plants and cereals, i.e. chaff in a different way

I added fiber to whole grain bread, even in large quantities, after frying it in a pan

My opinion

[Admin]

Admin- please tell us, in our store they sell wheat bran (already ground, that is, they are already like a powder), can they be used by adding to ordinary flour?

[Admin]

Admin- please tell us, in our store they sell wheat bran (already ground, that is, they are already like a powder), can they be used by adding to ordinary flour?

What's on the package? Bran? So you can buy it in the dough, add it to flour, but even to kefir

And why mix flour with CH flour with anything?

Feel free to bake with one CZ flour or a mixture of CZ and wheat. And flour of the 1st grade is obtained at home by mixing wheat flour and bran, details in the first post.

Recipes can be found in the Yeast Bread section.

Gingerbread man made from CH flour is also in the Baking Basics section

Good luck!

I'm completely confused. If I grind grain at home in a coffee grinder or a mill, is this whole grain flour? Admin tell me why it is advised to bake flat cakes or pancakes from whole grain flour for a start? and yet, are you satisfied with the mill attachment from the combine?

[Preparation of 1st grade flour from a mixture of CH flour and premium flour]

Preparation of 1st grade flour from a mixture of CH flour and premium flour

"An end to my suffering and disappointments harassing people "

V. Pooh, well, almost

To get 4% flour of the 1st grade, you need to add 150g of flour for every 100g of central wheat flour. sec., that is, 1: 1.5
solution by proportion:

4/96 = 10 / x, x = 240g-90g = 150g
and the details are in the lower spoiler

to get 3% flour of the 1st grade - add about 233g of flour per 100g of CZ. s., that is, 1: 2.33

At all, diluting in half, the concentration is halved,
that is, CZ (10%): c. sec. (0%) = 1: 1, we get flour with 5% bran content
and if 1: 3, then - from 2.5%,
that is, you can safely dilute CH flour with premium flour, like 1: 3, and you get flour with 2.5% bran content

basis - solving a problem in chemistry about the preparation of a 5% solution of this acid from 20% acetic acid
see here:

a source: 🔗
Chemistry problem 1: How much water do you need to take to prepare a 5% solution of this acid from 20% acetic acid (CH3 -COOH)?

Solution: what is the% content of a substance in a solution - it is how much pure substance is contained in 100 ml of a solution. The solution consists of a pure substance and a solvent, so 100 ml of a solution will consist of 5 g of a pure substance (vinegar) and 95 ml of a solvent (water), this is important to remember!
Further, the problem can be solved using formula 1 or proportion:
- if we use the formula, then

% = (Msubstance) / (Mortar) x 100.

According to the condition of the problem, we have a 20% solution of acetic acid. Let's find the mass of the new solution obtained by adding water to a 20% solution. From the formula we get: (M substance) /% x 100, i.e. 20 ml / 5 x 100 = 400 ml. We received 400 ml of a solution containing 20 g of pure substance (vinegar), then 400 ml - 20 = 380 ml of water in a new solution. But do not forget that the 20% solution also contained water, namely 80 g of water per 100 ml of solution (95 + 5 = 100)... Therefore, in order to dilute our 20% acetic acid already containing 80 ml of water, we need to add another 380 - 80 = 300 ml of pure water for every 100 ml of the 20% initial solution.

- if you do not use the formula, then we will compose the proportion:
20% solution contains 20 g of vinegar and 80 ml of water
A 5% solution contains 5 g of vinegar and 95 ml of water?, I.e. 5/95 = 20 / X, here X is the amount of water that is contained in a 5% solution prepared from a 20% solution. We find that X = 380ml. From this amount of water, we subtract the water already in a 20% solution (before dilution) and we get 380 - 80 = 300 ml of water - you need to add a 20% solution for every 100 ml. That's all!

Many thanks to my husband, without being distracted from his affairs, he gave an answer in 30 seconds. _{Why didn't I ask that before?}
BUT getting 4% flour in this way is not profitable for me (such prices are in our city), so here is the result of the work done in this direction

I am not the chief technologist of the bakery, however, like Lyudmila from the site you named, I give the principle of making flour at home, when there is no way to buy real factory-made flour, and this principle works great at home
As a rule, it is difficult to take into account ash content and other technological indicators at home, and sometimes it is not necessary. If you have such an opportunity - show us an accessible and easy way - we will wait

Bake delicious bread for health

Sorry to "stick my spoon" in here, and I boldly mix 1 grade flour with bran, that is, 50% to get whole grain and it turns out super, a German friend taught me this, but maybe this is already an excess of bran, but in general the question arises : What is the difference between wallpaper and whole grains, and shouldn't fiber be added anywhere along with the bran?

FIBER is the coarsest part of the plant.This is a plexus of plant fibers that make up cabbage leaves, peels of legumes, fruits, vegetables, and seeds. Dietary fiber is a complex form of carbohydrates that the human digestive system is unable to break down.

BRAN is the outer shell of cereals not used for flour production.
Indeed, their diversity is striking: rye and barley, wheat and oat, even rice. When choosing, you can focus solely on your taste preferences, avoiding only those bran that may be allergens for a particular person.

Fortified bran with fruit and vegetable additives deserve special attention. These have an additional therapeutic and prophylactic effect on the body, therefore, they are even more useful

The optimal daily dose of them is 20-35 g. A larger amount is undesirable, since it is fraught with problems with the intestines (flatulence, colic are possible).

========================

From this information and proceed - the bran must be taken personally, so as not to harm the body
You can add to bread: fiber, bran, and their mixtures in reasonable quantities.

I have a recipe for fiber bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=98575.0 it turned out optimally 50 grams of fiber per 330 grams of flour (including rye 50%) but the fiber is felt, and I would not bookmark higher

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

Tell me, if we make flour for 1 or 2 seconds on our own, then, accordingly, can we bake bread on the main program? Is it necessary to grind? And bake bread with the addition of unmilled bran on the whole grain mode? (will such flour be counted for 1 or 2 seconds, observing the proportions?) Or does it not matter?

The small particles that we see in purchased whole grain flour differ in size from regular bran, they are slightly coarser.
You can first grind the bran in a coffee grinder, mill and then add the required amount to the dough to regular flour. In the event that the bran is very large. But, as a rule, purchased bran has a normal grind for the dough.

I have a CZ bread program in my khpechka, but I bake it on the main program, it bakes perfectly. Program ZZ 4.30, main 3.50 - the difference is 40 minutes and is scattered over the phases of the proofing of the dough, the baking time is the same for the two programs.

What means whether such flour will be considered 1 or 2 s, observing the proportions
And what will it be considered if there is bran in the flour?

I don't see any difference, judging by the composition of the flour: wheat flour + bran. We read in detail the topic of the types of flour.

Thank you

What does it mean whether such flour will be considered 1 or 2 s, observing the proportions
And what will it be considered if there is bran in the flour?

Well, maybe flour with finely ground bran is considered 1 or 2 seconds, and with not ground bran - say, flour with bran (there is one that differs, I don't know, I haven't read the label).

Thanks for the topic! Very informative.

I give the principle of making flour at home, when there is no way to buy real factory-made flour, and this principle works great at home

Tanya, that's exactly what I live in. And it is problematic to buy CP flour and flour of 1 and 2 grades from us! So this stuff helped me a lot! So far I have made the 1st grade of flour. The result was very pleasing. The bread according to the same recipe turned out to be different. From 1 variety it is much more aromatic and tasty. And what made me especially happy was that it has not been stale for the third day (I keep the bread in a basket made of reeds with cotton inner lining).
Thank you very much, Tanechka, for the wonderful material.

[Admin]

Admin, just a Genius!

[Girls]

Girls, THANK YOU!

The genius is not me. Here I read different smart people, then I pass through myself, and I bring you Baking technology, it is interesting to periodically re-read
Bake to your health!

As far as I understand, apart from the% of bran, flour of the 1st and 2nd grade differs in the degree of homogeneity of endosperm grinding: in the second grade, the particles are heterogeneous, in the first grade, they are finely ground. With this in mind, is it possible to get flour of 2 grades one to one at home, like from a factory? We cannot influence the homogeneity of the grinding of endosperm, no matter how much we add to the flour / varieties of bran ... Or am I bothering? It's just that premium flour, the first and whole grain are sold in supermarkets, and the second is expensive and you have to order in online stores, paying extra for delivery ...

Differences between grades 1 and 2 are given in the first post of the topic on the principle "fish for fish and cancer"
And, of course, industrial flour will differ from home flour, even in color.

For more information about the properties of any flour, read the topic Types and properties of flour

Thank you Tatiana! You brought wonderful information. All ingenious is simple! Thank you.

May I clarify: the 1st and 2nd grade of flour differ from the highest only in the amount of bran, vitamins, etc. in them? What's in the plan chemical bleaching?! I read that the highest grade is also harmful (besides the fact that it is poor in useful contents) that it is chemically bleached. Is it so? And if so, are the 1st and 2nd grade exposed to a similar chemical attack ?!
I ask because I have access to all 3 types of flour and I want to decide what I should buy.
Maybe the second grade purchased will be more useful in that the flour was less chemically processed than a competent mixture at home from the highest grade and the required amount of bran?
I can also mix the highest with bran (as, in fact, I did before, however, I did not count the%, everything by eye), I can use the 1st and 2nd grade. What will be more competent in terms of less chemical processing?
I will be very grateful for the answer.

Mix different flours as you like, in different proportions. The forum has enough options for mixing different types of flour, including types of wheat flour. There is even bread completely made from semolina and semolina - gorgeous bread And even completely from some bran

We do not have industrial production - we bake homemade bread, for ourselves and our family, which means that we select recipes to our liking!

Of course, I will mix, I love to experiment! But the question is how to choose flour that is less processed precisely chemically, and not mechanically.

Only the manufacturer will answer this question, since such infa is not disclosed.
The purest flour is the one that contains large protein 12-14% and is much more expensive than ordinary baking flour, as well as organic flour (certified) at a price of 200 rubles per bag.
In cheap flour there are raw materials of different quality, up to frozen, sprouted and expired grain, and additives to enhance the qualities of flour, suitable for baking bread.

Hello, good people!
Tell a newbie on the topic, if it's not difficult:

For the production of my drinks I use various grains and malt. To make the drinks ferment more fun, I grind the grain with a grain grinder.
The crusher itself, from the first pass, gives out a completely arbitrary fraction, from flour (according to the sensations) to a quarter of a grain.
Then I sift it through a colander, on which the stainless steel mesh, about half goes through, the rest goes back to the crusher.
The second pass already gives about 80% of the passing through the sieve, while the remaining fraction is not much larger than the groats in the store.
And in this residue there is also, as it seems to me, the shell of the grain (bran, right?).

Thus, after a colander sieve, we have fractions from flour to very, very fine cereals (noticeably smaller than a store yoke or corn yoke, in particular).
Can this be called whole grain flour?

The reason for the question is clear: the raw materials are always in stock, the price is not high, no extraneous additives are available with a guarantee. Drinks, in any case, are much tastier than from store-bought cereals, richer in taste.But everything goes into drinks, including leftovers, which the second (or third) time did not crawl through the sieve. Does at least some of the flavor-rich shells and germs end up in the sifted part - or remain in the unsifted part?
Unsifted can probably be finished to the end - but the further, the worse it is crushed. That is, the 4th, 5th, 6th passes add less and less ground, and the remainder looks more and more like garbage ...

I would be very grateful for the clarifications (or for the correct link). I haven't read the whole forum yet)))

Check out this thread How to grind flour from various grains and cereals at home

[Admin]

Admin, thank you very much!!! I knocked off my feet in search of the flour central control, so far to no avail, but here everything turns out to be elementary and simple, and most importantly, all the components are available !!! I will try, the more the hop sourdough is worth waiting for ...

[Lena]

Lena, to your health! Peki delicious and healthy bread

To prepare flour of the 2nd grade, you need to add 8-10% bran, and whole grain - 10%. That is, in fact, when adding 10% bran to wheat flour, this is both grade 2 flour and whole grain?

A detailed description of the process is given in the first post of the topic. We cook ourselves whole wheat flour and flour of the 1st and 2nd grade

Thank you!

Tell me, if you add more bran (3 tablespoons per 300 gr) to the factory flour of 2 grades, will you get a lower grade flour? Did I understand correctly if you don't need to add any bran to the oven from 2nd grade flour?

Tell me, if you add more bran (3 tablespoons per 300 gr) to the factory flour of 2 grades, will you get a lower grade flour? Did I understand correctly if you don't need to add any bran to the oven from 2nd grade flour?

There are certain standards GOST flours 1 and 2 grades, which are observed when grinding flour and selling it. But, at the home level, we have the right to season flour with any additives, including additional bran - there will be no harm from this.
If the oven is made of finished flour of 1 and 2 grades (including those of your own preparation), additional bran can not be added.

It is only necessary to observe the principle of rationality of additives (their quantity), and kneading dough, flour-liquid balance, rye flour and bran require an additional amount of water-liquid.

We read about this in the section MASTER CLASSES FOR KNITTING THE TEST (BOLS) Contents of the "Basics of Kneading and Baking" section

will ready-made bran from the store fit?

[Admin]

Admin,
Tatyana, tell me, please, but if I fundamentally dislike the taste of the flour in bread, is it possible to replace it with flour, for example, 2 grades? Is there a difference in taste? Will such a change require a fundamental change in the amount of water in the recipe?
Thank you!

Bake with any flour. But, the flour-liquid balance must be observed without fail, with any flour.
There is only one nuance - any flour requires a different amount of liquid. CZ flour requires a little more.

[Admin]

Admin,
Thank you very much for such a prompt response!))