Who uses what white flour for a bread machine?

Good day! Please tell me who uses what white flour? For a long time she baked on Stary Oskolskaya, but the last two months the bread has become completely different on it.

[Valentine]

Valentine, Pudov

[Valentine]

Valentine, Pudov

Thank you!

[Valentine]

Valentine, pay attention to the city where it was produced. These are three cities: Stary Oskol, Kursk and r. p. Novy Rogachek.
Read here

https: //.com/review_4129780.html

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The link may not open for you. There are some rules on this matter. I didn’t understand them. Then type in Yandex "flour Stary Oskolskaya reviews" and the first will be "Otzovik". Read Clarushka's review "Flour is great if it's made in the right place." Very detailed and helpful.

And the light did not converge on Pudov.

and what other? maybe the humidity has changed stupidly and it is necessary to correct the bun? Then different stores may have different storage and different batches. Stary Oskolskaya flour is pleasant and there are a lot of options, are you sure that the problem is serious?

[(Mirabelle), Vika]

(Mirabelle), Vika and other colleagues. I misled you about Monka. Blizzard wrote.

Rather, the fact that short modes are evil, figs on them without super-strong flour for hp, what you get efficient is true. Super strong flour + whey = the only way to do something there.
If you want something tasty with the usual ingredients, you need to do it in normal normal modes. It's right.

BUT
here is further about semolina, semolina and T with M - crap.
So I'll start from afar. There are two types of wheat: soft (initially delicate starchy) and hard (initially glassy and tougher). Historically, they grew in different places on the continent, in modern times they can already be grown in the same region.
Among each type there are bakery varieties (delicate to the bite, quickly swell, retain their volume) and non-baking varieties (pasta, pasta, dumplings - they do not give volume, a lot of protein with strong elastic properties, maximum rubberiness and slow swelling), but in solid non-baking, really non-baking , but with soft, in principle, everything can be adapted for bread. It is soft even at its strongest. Hard varieties are initially more rubbery on the bite.
We can put it this way .. for soft wheat, the stronger it is, the better. It can be too weak, such as 7-9 protein confectionery flour.
In durum wheat, the weaker it is, the softer it is. She can be extremely ugly strong, not knead - not bite.

As for semolina, semolina, and so on. These are large balls in any case, which were not intended for baking by the manufacturer, balls are not meant for bread. The balls are intended for boiling and are made from the most elastic and strong varieties of wheat in general. Their goal is not to turn into jelly when cooking.
Therefore, balls made of solid flour (Semolina - exactly balls for cooking porridge, if correctly) - are not made for baking, they are akin to pasta purpose and are made from non-baking very strong for pasta. They must be very durable. The fact that hard balls of durum wheat someone likes to stick into the dough is his business. But this should deteriorate the quality according to the plan of professional bakers. Hard wheat is already hard. They cannot give a delicate taste.

Balls of semolina made from soft flour are made from the strongest soft (and this is the stronger, the better in every sense, it initially cannot be too much) flour, for the reason that it is simply the only one that can withstand stress. Therefore, it is the semolina from soft varieties that gives really excellent gluten.
But again.When I say beautiful, it is assumed that it is stringy and there is a lot of it, but it does not mean that it will be strong to be twisted into the tail and into the mane on fast modes when heated.
Another nuance: this wonderful gluten must have time to form and it must be have time to mixlike any gluten. That is, the semolina not soaked is a stone load, the semolina turned into mixed gluten is a super improver.
Provides high volume and other advantages of the best flour with a high amount of protein, but without the hard rubberiness. Bonuses alone if handled correctly.
That is, it makes sense to turn semolina M into gluten and add it. Manka M is an analogue of strong soft baking flour.
Therefore, if you let the semolina swell well, turn into gluten, then figs knows, depending on the strength of this semolina (more than once, as for any flour it is not necessary. Depends on the properties of wheat according to the season), it is possible that a quick regime will survive.
Semolina T semolina T is not bakery, can add excessive firmness and elasticity to the dough. Initially very !!! strong and resilient. Unpredictable behavior with left-wing taste. For an amateur. But if you hold it until it swells properly, then any mode can be on the shoulder, the strongest, elastic, rubber. But the taste will be for everybody.
And again, there is an ironclad rule. Any cereal should swell qualitatively and turn into gluten, which must be kneaded according to its quality. Otherwise, the stronger this gluten, the rougher and tastier the bread will be. It can be crumbly and at the same time these crumbs are like stone.

[the strongest]

Soft flour semolina balls are made from the strongest soft

Where does this information come from?

The fact that hard balls of durum wheat someone likes to stick into the dough is his business. But this should deteriorate the quality according to the plan of professional bakers. Hard wheat is already hard. They cannot give a delicate taste.

I looked with a search engine, we have a lot of recipes on the forum for bread with durum or semolina T, sourdough and yeast bread, baguettes, etc. Judging by the reviews, the people have no complaints about the taste of such bread.

[short-cut elastic]

based on GOSTs,

the requirements for wheat contain a requirement of at least 2 quality categories of gluten - this is the strongest domestic category for both soft and hard varieties.
GOST 7022-97 Semolina. Technical conditions
GOST R 52554-2006 Wheat. Specifications for GOST for semolina.

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gluten quality categories, gost
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In terms of foreign semolina, there is no doubt about it, the type of grain is indicated there. In our country, according to GOST, there is ground grain of wheat of the best strong quality, but theoretically it is possible to do worse in quality. Not written on the pack. That is, the manufacturer can be a mess.
Domestic semolina, which M, T and MT are subject to the same guest. That is, solid semolina is strong enough for domestic realities, not Italian)))), but the bite is tougher and healthier. There the glycemic index is lower.

But foreign Semolina is a different story. I did not find clear instructions. Durum can be like in pasta of various strengths. From average statistical strength to the strongest. We must look at their packs. If we get lucky.
Considering that durum wheat itself, by definition, is not baking in the general sense. It is mixed with soft for best results due to short-cut elastic gluten (+ - to the same rubber), then the addition of semolina (precisely with grains) or semolina T can be considered as an additive of an improver to soft flour, each time of different strength.
If we do not forget that the best taste is recognized for products without additives T, but as a whole highest strong quality soft flour, it is a matter of taste to cook on semolina.

Ideal semolina M is the coolest enhancer in taste, but the most harmful from a nutritional point of view.
Left decoy M - can be very weak and not be an improver if the manufacturer cheats.

Semolina T is domestic strong (but ours is always weaker than foreign ones), has its own taste, it will work as an amplifier in any case, simply because Durum wheat is already always strong.
Foreign Semolina will depend on the producer and the wheat he chooses. He can take a very strong hard and you will not like it at all as an addition to bread.

Baking benefits of durum wheat
Shabolkina E.N., Malchikov P.N., Myasnikova M.G., Pronovich L.V. Baking advantages of durum wheat // Young scientist. - 2016. - No. 27.3. - S. 60-62. - URL 🔗 (date of access: 10.12.2018).

I come from

canonical ideas about taste. For kulich, palyanitsa, panettone, the best varieties of the purest soft flour Manka M are used, if of excellent quality, does not violate these ideas. Hard flour additives are made out of boredom. When soft is unsatisfactory and the product requirements are lower.
Well, nobody canceled their own products. If you like to do on semolina, then this is also correct. But canonically this is considered an amateur.
There are local types of baked goods specifically based on durum flour, but they are national, or something. Officially, durum is a non-bakery variety in itself.

ps. even without guests. When cooking, only products consisting of a high amount of protein can be elastic, otherwise they will not give hard lumps. That is, in any case, wheat should be of high quality with a lot of protein for a soft variety, if the porridge is of high quality. Hard varieties are initially sharpened by nature for cooking, and for soft ones, this is the ultimate test.

based on GOSTs,

I ran according to GOSTs and did not find a statement that semolina M is made exclusively from strong wheat, there is only this:

This standard applies to semolina produced from durum or soft wheat or from soft wheat, with an admixture of up to 20% durum wheat and intended for food purposes.

According to the standard, cereals are divided into several groups and there is a mention of "strong" and "weak", but this applies only to wheat. It turns out that semolina is made from any, and not the fact that from strong wheat.
In general, the factor of the strength of flour is not indicated by the producers on the packaging, besides, all our flour, with the exception of durum, is made from soft wheat, from strong or weak - a big question!

[opaque]

look and also take into account, guests for cereals - for pasta for raw materials.

you look at GOST for semolina. For example, table 1 for semolina M requirement for appearance and color
Prevails opaque mealy even white or cream color etc.

and now look at the types that fit these requirements in the wheat guest. It is necessary to look at once only 1 and 2 class, no discoloration with darkening is allowed.
When processing bleached wheat, the yield of high grades decreases and darkening of products is observed due to the ingress of bran particles into the flour.
Darkening of the decoy is not welcome... That is, immediately for category M, 1 and 2 classes are very suitable, if you cheat, then class 3.
Further see, vitreousness 1 and 2.3 of class 60-40 is suitable for category M,
The same for category T. Category T - the most vitreous is class 1 and 2 from table 3, if the manufacturer cheats, then the 3 class can tighten the same by the ears, the glassiness is 85, and the average glassiness of MT is obtained from a mixture of 1-2 classes from the table 2 and 3.

here is the confirmation of tables from Gostov

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Semolina is obtained simultaneously with varietal wheat or bakery flour. It is taken from the coarse stream after the 2nd break system having the highest quality. The share of semolina is 1-2% of processed grain. To obtain high-quality semolina, it is subjected to double enrichment on strainers.

and look, semolina belongs to the highest quality grits
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Crumbs of the second quality (in different technological schemes they are obtained on third and fourth torn systems) are always enriched separately on dedicated systems.
..... When receiving semolina from large grains second, torn system or second tornIn the th system, the large process of enrichment of these products is carried out only separately.

but the Technology for the production of semolina

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Semolina is taken at the expense of the highest grade flour and in an amount of not more than 2.0% of the processed grain mass.

The decoy should not be "strong" - "weak".

It should be a high quality grain made from strong wheat varieties. There shouldn't be another. If the semolina turns out to be weak, the manufacturer faked it.
Further, according to the domestic classification, if there is "bakery flour" on a pack, then it is already flour from strong varieties of wheat. Another thing is that we have a wide range in the concept of "strong". But when we say here that we got a weak bakery, then this is slang. The term "bakery" already implies the highest level of quality. But the range of bread flour is wide: different strength of gluten, starting from the minimum, and different properties of elasticity-ductility. Alas, in this category we have to understand in practice the amount of protein in a pack.
At factories you can order "bakery", with gluten not 10 (the beginning of the category), but from 12, for example. Moreover, certain properties, for example, to stretch well. The consumer is not given such happiness.
Therefore, here you are right, semolina should be from wheat varieties, which gives "baking" properties. But just as in flour they start with 10 proteins and higher, then in semolina the same can be with a wide spread. Altai semolina is likely to have a protein of 11 and more, and Kursk - 10. As well as strong wheat that grows there.

You have to get used to the Russian classification. Whether we say "strong" or "weak" is very subjective. It should be replaced with "suitable for our HP or Easter cake, or not"
But in fact there is wheat of strong varieties, it gives bakery flour. Truncated. And there is a weak type of wheat, it gives a general purpose flour.
And then, within the framework of each variety, there are ranges in the size of particles and the amount of gluten with its special properties, because gluten can have a balance of viscosity-elasticity on different sides. Therefore, they do not say "strong flour", they say bakery flour of the highest grade with the amount of gluten of such and such quality, made from strong grade wheat.

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What really matters to us is the amount of gluten and its quality, not the type of flour. But this information is not given to us. We are offered to focus on "bakery and" type of grade "and the amount of protein in a pack." Alas.
You can study all the classifications, know that yeah .. the flour was strong, but to the point ... Only in practice we learn that white-blue 10 is weaker than makfa 10, and so they are both from strong wheat.
The story is the same with semolina. Theoretically, semolina M should be an excellent improver that does not spoil the taste.
But it will depend on the manufacturer to what extent this is confirmed in practice. Here, too, we will stupidly look at the letters M or T, well, even at the amount of protein on the pack. As with flour. Ce la vie.

[Vital]

and what other? maybe the humidity has changed stupidly and it is necessary to correct the bun? Then different stores may have different storage and different batches. Stary Oskolskaya flour is pleasant and there are a lot of options, are you sure that the problem is serious?

Vital, write such links with asterisks in the site name. Then you can copy it to the browser, and erase the stars and you can watch.

I watched the kolobok several times, it turns out normal. I tried to change the proportions. When I take out the finished bread, it is very low and moist. The producer of the last two packs is Kursk. I will look for Stary Oskol in stores. I bought poods, now I'll put it on for the night, I'll try.

you look at GOST for semolina.

I look, so far only soft - now we are talking about it, Table 2: wheat varieties included in the lists of "strong" or "valuable in quality" belong to the 1st, 2nd and 3rd class. We look at the amount of protein in wheat of 1.2 and 3 classes (strong and others like it) - 14.5, 13.5 and 12%, and our ordinary white semolina (like almost all white flour) has a protein of 10%, which corresponds already in grade 4-5,where (next row in the table) the mass fraction of wet gluten is the smallest%. This means that it is weak, because gluten is one of the main indicators of the strength of flour or cereals.
No, maybe somewhere there is a white high-protein semolina, but here I see only 10% everywhere. Judging by the GOST table, it differs from ordinary flour only in the degree of grinding, so it is doubtful that such cereals should somehow affect the lifting of the dough.
Rather, in this regard, one should hope for solid semolina, here it is with both protein and gluten everything is much better.

It should be a high quality grain made from strong wheat varieties. There shouldn't be another. If the semolina turns out to be weak, the manufacturer faked it.

No. Semolina does not "weaken" from the "hack" of the producer, semolina "inherits" its qualities from the mother wheat, strong flour or semolina is obtained from strong wheat, and weak wheat from low-gluten wheat.

What really matters to us is the amount of gluten and its quality, not the type of flour. But this information is not given to us.

Namely, it is not customary in our country to label flour in this way, but abroad all the main indicators are indicated on the packaging.

[Valentine]

Valentine, and yeast checked? and also try baking on a dietary one, it is softer. If the flour has weakened, then it should work out fine there.
Really wondering why he is wet, confident in his yeast, exactly? wet it is either underburned, or yeast in 90 cases out of a hundred, or very spoiled flour, which is much less common, literally sick.



Galina, yeah, but I didn't pay attention to the Elephant

But grades 3, 4, 5 are not suitable for the largest drop at once. For baking quality, at least 185 should be, well, 160 for wallpaper.
32 raw gluten is normal for a good 10. By the way, I somehow washed gluten off the semolina 10, so it was, if not lying, about 33 even.
In any case, only the 1st and 2nd class is suitable, the 3rd already crashes after the fall.
Only gluten readings, vitreousness, falling number are relevant.

they did not mess up a fig. We are stupid. There's protein for a whole grain !!!!!! After processing, it seems that at least 10 remains))), the indicators after processing will become slightly less.



My personal experience, but very small, I am not a fan of soaking something for a long time, speaks in favor of semolina M, and the other was not. Gluten was lovely. Straight bakes entirely on semolina and you won't go wrong
But there is a lot of fuss. And I cannot compare with T. I didn’t have a chance to try.
But according to GOST, the indicators should be high for both M and T. practically identical, the only difference is in taste. How much? I do not know.

Bread can be baked entirely from semolina, including semolina Experience is already available on the forum, you can use the search, there is a lot of semolina and semolina

Wheat bread on semolina in the oven (Admin)

Semolina bread (Admin)

Wheat bread with semolina in sourdough in the oven (Admin)

And what can you replace the grain with - semolina T or semolina M?

in tyrnete who says what and such glorious pastries were on gritty ...

[Swetie]

Swetie, opinions are divided on this issue. T has more protein, it is more dietary, but M swells faster and is suitable for quick baking.

such a glorious pastry was gritty ...

Now the grains are called semolina.
What to do, globalization and all that.

Now the grains are called semolina.

Then, it turns out, T

And what can you replace the grain with - semolina T or semolina M?

The semolina is larger. And the smack will be semolina. But that's my opinion.
And baked goods, yes, very fragrant, like bread, like pastries.

Then, it turns out, T

Italians have strictly semolina = durum, but we just have a coarse grind.

[Galina]

Italians have strictly semolina = durum, but we just have a coarse grind

Galina, that is, Italian semolina is our grain?

[Swetie]

Both semolina and grit are all the names of coarse flour (each language has its own), semolina is also a type of semolina, most likely the largest.



Swetie, this thread discussed the question you are interested in, and below Chuchelka gives a link to a good article: Pasta machine Philips HR2355 / 09 # 3945

Italians have strictly semolina = durum, but we just have a coarse grind.

Durum wheat (Latin Trīticum dūrum) Semola

And I buy Ryazan flour from us in a magnet in a red pack with white peas, a tower or in a yellow pack with white peas (first grade), I couldn't find it better for myself from what we sell. I also like the French thing, but they rarely bring it to us.



but this is exactly about bread and pastries

in a red pack with white peas

We have this flour worth 33 rubles 2 kg. And the quality is worse than terrible ...

We have this flour worth 33 rubles 2 kg. And the quality is worse than terrible ...

Excellent flour, I've been baking bread on it for a month now, making pies and various buns, cheesecakes. I replaced it with whole grain, I myself add bran and germ flakes to it in the proportion I need. While the flight is normal.
By the way, some manufacturers bleach expensive white flour with harmful chemicals, but for cheap flour such manipulations are too expensive, so it is naturally white.

I used to bake on a French thing, but now it is nowhere to be found (namely white for bread). Do you change the amount of water for flour Pudov and red peas or as in the recipe? I use Saf levure yeast.

Semolina is cereal !!!!, it is not flour. Intended for cooking, porridge. In Russia, Manka, and in bourgeois Semolina. Baking from it is a side purpose.

And grains are flour. Designed for baking. Krupchatka - extremely coarse grinding for flour. If we talk about our grains. This is a varietal flour made from strong wheat, but a soft variety with the highest amount of gluten. Unusual flour.
If one of our translators, far from the profession, writes Semolina in flour, then this is his illiteracy, Semolina is a bourgeois cereal made from durum wheat. We have a domestic full analogue of semolina T - but more tender, as a rule. Our even hard wheat is softer than foreign wheat.
Hard varieties and soft varieties differ in taste. Therefore, strictly speaking, an entirely soft variety is not replaced with a hard one. Mix at best.

If it is completely correct theoretically, then grade 1 should be very different from in. from.
1st grade - should be weaker for the load in x. etc., but should give a different taste, more intense when baked, even without baking at all.
But they buy from us 1 grade, and they are happy if he is just a clone of the. with., which is just something bad. The real 1st grade is bread grade. Different from V. from. and demanding attitude more carefully and gently. Loves sour milk and all sorts of apple juices, cakes)))

Here it costs 36 rubles, and sometimes it costs 29 rubles for shares, you see how, everything is different everywhere, here it is exceptional, white, bread and pastries are above all praise. Now it is very hot at home, the flour is very dry, I add 5 grams if there is more water, I look at the bun. Because sometimes the eggs are large, and sometimes I add 30 instead of 25 grams of butter)))). For me it is the best, I have been taking this one for several years. Ryazan flour "Ryazanochka" is also sold in colored packs with spikelets, but I never took it, maybe it's the same manufacturer, but I'm not experimenting anymore.
The French thing is almost not for sale with us now, in the summer it somehow slipped through in one moment, so 120 rubles per 2 kg, well, that's quite a lot.



But in the last three years I have been using only Turkish "Pakmaya" yeast, I take it in a magnet, it is with a cook. For some reason, the Saf-moment began to fail very much, and Saf-Levure is not for sale with us.

[Valentine]

Valentine, well, who will tell you? In your store, there may be flour near the battery and it has its own moisture. Gingerbread man once track it yourself and you will definitely not be mistaken. Cafe Levure? yes at least Kaph moment
Yeast can age, yeast can oxidize ...Yeast must be correctly activated, specifically Kaf-Levure is directly very principled. Strictly according to the instructions with them it is necessary, otherwise they will give an extra smell.

I didn't ask you about the type of yeast, but about the fact that you are sure that everything is fine with it? suddenly deteriorated?



For some reason, the Saf-moment began to fail very much, and Saf-Levure is not for sale with us. , so the store could violate the storage rules. Anything can happen.

[Lena]

Lena, Easily. And during production and transportation, anything can be. But with Pakmaya, we somehow worked out right away, so I don't bother anymore.

I just wrote what type of yeast I use, otherwise it can also be changed. Mom has a Kenwood bread maker, she likes Doctor otker yeast, and I have a very strong yeast taste with bread. I’ll check if the climb is good today, although I do the rest of the baking on them - everything is in order there. I realized about the kolobok, I will trace it with new flour, I just put it on at night, I don't have time during the day. Today I baked Pudov on flour, bread turned out much better.

[Valentine]

Valentine, I have Panaska, we have not all pounds for sale, but I took whole-ground and rye pounds, everything turned out well. And in my opinion, I have not even seen the Pudovskaya tower.

[soft]

Once again on Semolina. In Italian
"Farina" - fine flour. Particles with rounded edges and sizes from 18/20 to 100 microns. It is produced from both soft and hard wheat.
"Semola" * - coarse flour from durum wheat. Sharp-edged particles ranging in size from 200 to 400 microns. Semola is obtained by crushing and sieving grain, which has been freed from the shells (i.e., from the central part of the endosperm).
“Semolato” - durum wheat semolina. This product is obtained by grinding and sieving the grain after separation of the bran (from the peripheral and central part of the endosperm).
“Semola integrale di grano duro” - whole grain flour of durum wheat (including shell and germ).
semolina - large cereals with a high protein content, already porridge, already a non-baking category even for Italians.
If you translate correctly, then
Semola is always durum flour. We have no analogues
Semolata is a hard grain. That is, there may still be no porridge. We have no analogues
Semolina is already porridge. Very large semolata and is already leaving the flour category. An analogue of our semolina T, but our semolina is still more tender. We have 10 squirrels, rarely - 11. And they all have 12 strong semolina.

But translators don't bother. Semolata in Russian can mean anything.




We do not have domestic durum wheat flour separately for sale. In Russia, it is considered non-bakery and serves only as an additive-additive to flour from soft wheat.
All our flour is from soft wheat.

that is, we do not sell Semola, only for the internal use of flour producers. Here is Farina soft - we have a fine grinding of soft wheat. Farina includes the highest grade and 1 grade of domestic soft wheat flour.

Domestic grains are an original strong flour made from soft wheat. There are no analogues among Farin Semol.

About flour in red, with white peas, packages:
Girls, don't forget that the leftist hasn't won yet. Therefore, I suppose that in my case there may be a falsification.
But the "French thing" we have, almost always. IN ASHAN.
Both white and whole grain. The latter costs 92 rubles 2 kg. (white, I think, not more expensive)

Girls, don't forget that the leftist hasn't won yet. Therefore, I suppose that in my case it may be

did you mean that wheat pumped up? if the flour is not sick, not contaminated, not frozen, and so on, that is, not defective, but simply so ugly, then adapt it for other purposes. You didn’t indicate what was wrong there? maybe you have a perfect pastry shop, but you haven't checked it out

adapt it for other purposes

Yes, there is nothing to adapt. I never buy unfamiliar flour in batches, I take one package. I didn't like it - I got it into pancakes and I don't buy it anymore)))
The bread from it turned out to be inconspicuous, dark and even rose badly, although my leaven is very good, strong.

[Swetie]

Swetie, Sveta, I did not use grains, but I read a study on it by Marianna-yeah.
If you poke around directly, then according to GOST R 52189-2003, the color is white with a yellowish tinge, the ash content is not more than 0.60%, the gluten is not less than 30.0%, the falling number is not less than 185 s.

According to these indicators, the ash content indicates the usefulness-deliciousness of the cereal. Ash content in. from. -0.55, 1st grade -0.75

that is, it does not taste like the first grade, but it has a very high gluten content, above the minimum for c. from.
Luda did research and came to the conclusion that the grain is improved in taste. with and with the most delicate crumb. Indeed, grit baked goods should be very tender, delicate to the bite, but at the same time give a good volume, like very strong cake flour.
That is, if you replace the grains, then you need to find type c. from. with good gluten. Perhaps domestic flour such as uvelki s 10 - very delicate flour with good quality, in my opinion is best suited, more tender than uvelki, but strong, I have not met, or Siberian aleiki and the like, strong with 11 and above protein, will be close to granular indicators. Perhaps only the crumb on the bite will be more rubbery. But to taste V. from. will be different (maybe it makes sense to throw improvers?). if you only make something like a palyanitsa, with a concentrated flavor from wheat. It's already easier on pies-kuliche.

Among foreign ones, you need a strong, tasty, but very tender one. Try it - find it. Full of strong with usually strong crumb, or weak.
Krupchatka is like the strongest Easter cake. with., but almost with a wheat taste of the best 1st grade. Can't be replaced entirely.




Maybe if you mix 1 grade, but very tasty with very !!! strong flour c. s, high-protein - you can also get closer. At V. from. gluten normally rolls, but there is no taste, 1st grade has a taste, but it is rougher and gluten is rougher. Krupchatka is somewhere in between.

Well, it turns out that there is nothing to replace ((only if you are lucky to grab somewhere.
I haven't tried uvelku; like she was in Ashan, it is necessary to test it.

Siberian aleiki and others like it, will be close to the grain size in terms of

According to the numbers, yes, the aleika is very close (gluten is only 28-30%, not exactly 30), but it is so strong, sometimes it bounces right))

they also have extras in their catalog, pastry shop, dumplings flour, I haven't met them "live"

There is probably no sense at all to mix, because there is no guarantee that a successful mix can be repeated; as well as there is no guarantee that anything will work out at all. I bought the grain for the last time in 2005, and I don’t remember what taste and color it is. I only remember that the Easter cakes were incomparable ...

[from 11]

As far as I understand, just for muffin-kulich, the taste of flour is not particularly important, there the main thing is strength, so that the volume gives and holds all the baking. That is, you need to see a good one. from. with protein from 11 and higher domestic. Among the Italian ones, there are a lot of them, but they are more rubbery, they require an Italian approach (their panetone is not at all our Easter cakes).
But ours with high protein and strong and straight ours. And there will be awesome tall cakes. Only strong flour must also be kneaded well, otherwise all the chic of the tender crumb will be lost.
It is more difficult if you make purely uncomfortable wheat bread, like a loaf of bread. Where the taste of flour is revealed. Already grains cannot be simply replaced with. from. any strength.

[Valentine]

Valentine, I buy a Kazakh one, there are 2 stores in the central market and in the northern one, before I used it for bread. Now I only bake in the oven and buy Italian for a promotion in the metro.

[fffuntic]

Today I bought semolina M with protein in Pyaterochka, surprisingly 12%, the first time I met this (fffuntic, just in time for our recent conversation), the other day I took it there at the same price, but 10 squirrels. At home with a magnifying glass I reviewed all the labels, it's good that the packaging was preserved, for sure, both M, but 10 and 12%.
When I have time to conduct an experiment, I will try to make bread and noodles with the addition of different semolina and compare the result. I don't think there will be strong differences, but everything is interesting.

[Galina]

Galina, just don't forget to report. I'll wait impatiently. 12 did not see the squirrel in my eyes. Only once the Altai squirrel with 11 was caught.

But semolina the more protein, the longer it will swell. Otherwise, 12 proteins can even give a worse result than 10, if the dough is made quickly, it will pull the dough down like a brick.
The semolina swells well for several hours, and first it should swell all over, and only then it gives gluten.
If you do the right experiment, then the dough with the addition of semolina should be made very soft and left for 6-8 hours in relative coolness so as not to sour. Or soak the semolina itself separately and then put it into the dough when kneading.
That's when the soaked semolina completely turns into dough without a hint of grains, only then you can work with it, not earlier.
Well, my conscience does not allow me to force you to wash the gluten and compare at all

[valjushka]

valjushka, you are from Voronezh. Wonderful and inexpensive flour "Imperial recipe" with an oval portrait of Peter 1. It is all kinds: from the highest grade and below, as well as rye and uel-grain.
You don't need the highest grade for white bread, grade 1 is excellent!

Further, if the bread is damp, then I fell in love with a trick from Elena Bo manka to add. She has a recipe for bread with semolina. Essence: from 500 grams of wheat flour according to the recipe, take 50 grams and add 50 grams of semolina. Very good help to create harmony bread хлеб

[grains]

Further, if the bread is damp, then I fell in love with a trick from Elena Bo manka to add. She has a recipe for bread with semolina. Essence: from 500 grams of wheat flour according to the recipe, take 50 grams and add 50 grams of semolina. They help to create harmony very well😝

in theory, this is a very fine trick just in time for grains get closer and improve the taste of flour.
Put semolina into your favorite flour, you can generally taste it.
However, I repeat again, in order for this trick to play well, you need to let the dough lie down long enough, the semolina should swell in it. Or give a long fermentation and knead properly, not immediately, but in the process. Otherwise, the effect may not work.
SwetieSveta, try this imitation all the same, but just do it right.

Well, my conscience does not allow me to force you to wash the gluten and compare at all

No, I definitely will not wash, I am lazy.

If you do the right experiment, then the dough with the addition of semolina should be made very soft and left for 6-8 hours in relative coolness so as not to sour.

So I make bread with sourdough and whey, so there will be enough time, I'll start the dough right away with semolina.

12 did not see the squirrel in my eyes.

I myself was surprised, I’ll run tomorrow and take a couple more packs from this batch. I have a hunch that the noodles on it will turn out good, and I often make manna.

Unas in Israel has its own wheat, but not much of it,
to feed the country.
There are many companies that produce wheat and rye flour.
They are brought from abroad.
I use the simplest white flour.

Only Makfa (with the letter A). Other views were not impressed

I use McFa's good flour and have never disappointed me in baking both bread and other pastries. I recently read about Kazakhstani flour and ordered it to sample in Delikatesk. I was very surprised when I baked bread from it. The bread was baked in Panas on a delayed start. I put all the groceries on a medium loaf and went to bed. In the morning, when I opened the cotton lid, I was very surprised: the bread came out of the bucket and almost rested against it. I haven't received such a beautiful bread for a long time. Ruddy, beautiful, fragrant and weightless, although very voluminous in appearance. To celebrate, I ordered more. I use Saf-Moment yeast as soon as I got a c / n commercial 10-12 years ago, and maybe more. I discovered another kind of good flour.

I only bake on Macfa, most often on the "French bread" mode. Recently, I began to add only 2 tbsp. l. whole grain spelled - the taste of bread has changed dramatically for the better!

I recently read about Kazakhstani flour and ordered it to be tested in Delikatesk.

I am now taking Kazakh flour Beles - just excellent flour! We cost 180-200 rubles for a package of 5 kg.