Hard and Soft Wheats
- Characterisitcs of flour depend on the variety of wheat from which it is milled.
- Hard wheat = high protein content
- Soft wheat = low protein content
Six Principal Classes of Wheat
- Hard red winter (moderately high protein content).
- Hard red spring (highest protein content in North America).
- Hard white (high protein flour grown in small quantities for bread flours, is also used for whole wheat flours).
- Soft white (low protein useful for pastries).
- Soft red winter (low protein wheat used for cakes and pastry flours).
- Durum ( the hardest of the six, mainly used for spaghetti and macaroni).
The Milling of Wheat
- The wheat kernel consists of three main parts:
- 1 the bran
- 2 the germ
- 3 the endosperm
- The bran
- The germ
- The endosperm
It is present in whole wheat flour but removed in the milling of white flour.
It becomes rancid quickly.
It has poor keeping qualities.
It represent the portion of the kernel that is milled into white flour.
It contains about 63 to 73% starch, 7 to 15% protein.(+sugar,fat, minerals).
The Milling:
- Until modern roller milling was invented, wheat was made into flour by grinding it between two large stones.
- Modern milling of wheat is accomplished by a fairly complex and highly refined system that uses grooved steel.
- When the wheat is fed, the rollers flake off the bran layers and germ and crack the endosperm into coarse pieces.
- By repeated sifting and breaking, different grades of flour can be obtained from one type of wheat.
Protein Content and Absorption
-The milling process affects the protein content of a grade of flour.
- The most important characteristic of flour is its protein content.
-The milling process affects the protein content of a grade of flour.
- Absorption refers to the
amount of water a flour
can take up and hold
while being made into
a simple dough, based
on a predetermined
standard dough
consistency or stiffness.
- The higher the protein content of the flour , the more water it can absorb.
Ash
-the ash content
- Two important numbers when buying flour:
-the ash content
- The ash number is an indication of the flour’s mineral content.
- In general the higher the ash content, the darker the flour.
- Bakers like a low ash content because it makes whiter breads.
- Ash content ranges from 0.3% for cake flour to 1.5% for whole wheat.
Extraction
- The extraction is the amount of flour milled of a given amount of grain.
- It is expressed as a percentage
- For example a grade described as 70% means that: 100 kg of grain makes 70 kg of flour.
Types of Flour
- Instant Flour (Wondra)
- Self-Rising Flour
- Cake Flour
- Pastry flour
- All Purpose flour
- Bread Flour
- High-Gluten Flour
- Poolish
- 500gr bread flour
- 0.5gr yeast
- 500gr water
- Cream Scones
- AP flour: 240 g
- sugar: 22.5 g
- baking powder: 6 g
- baking soda: 2 g
- salt: 2.5 g
- butter (cold) 60 g
- egg yolks: 20 g
- half&half: 165 ml
- Checkerboard Cookies
- VANILLA DOUGH:
- BUTTER (SOFTENED) 59 G
- POWDERED SUGAR: 49 G
- EGGS: 25 G
- SALT: 1.5 G
- VANILLA EXTRACT: 2 G
- ALMOND EXTRACT: 1 G
- ALMOND FLOUR: 22.5 G
- PASTRY FLOUR: 90 G
- CHOCOLATE DOUGH:
- BUTTER (SOFTENED) 60 G
- POWDERED SUGAR: 56 G
- EGGS: 25 G
- SALT: 1.5 G
- VANILLA EXTRACT: 2 G
- ALMOND EXTRACT: 1 G
- ALMOND FLOUR: 11.5 G
- COCA POWDER: 11.5
- PASTRY FLOUR: 86 G
Oatmeal Cookies
- ALL-PURPOSE FLOUR: 157.5 G
- BAKING SODA: 2 G
- CINNAMON (GROUNDED) 3 G
- QUICK-COOKING OATS: 135 G
- BUTTER (SOFTENED) 135 G
- GRANULATED SUGAR: 135 G
- BROWN SUGAR: 135 G
- EGGS: 47.5 G
- ORANGE JUICE CONCENTRATE: 22.5 ML
- VANILLA EXTRACT: 7.5 G
- SALT: 2.5 G
- RAISINS: 180
Brownies
- PASTRY FLOUR: 120 G
- BAKING POWDER: 2 G
- EGGS: 62.5 G
- GRANULATED SUGAR: 90 G
- BROWN SUGAR: 90 G
- PEANUT BUTTER: 90 G
- VANILA EXTRACT: 3.75 ML
- UNSALTED BUTTER (MELTED) 22.5 G
- PEANUTS (TOASTED) 45 G
- SEMISWEET CHOCOLATE CHUNKS 45 G
- CHOCOLATE GANACHE: 300 G
- Ganache:
- 150gr heavy cream
- 150gr dark choc.
- Tt almond extract
Shortbread
- butter (softened) 140 g
- powdered sugar: 70 g
- vanilla extract: 4 g
- salt: 2 g
- pastry flour: 160 g
- egg wash
- decorating sugar
Muffin with Streusel
- BUTTER: 240 G
- SUGAR: 240 G
- EGGS: 100 G
- FLOUR: 300 G
- BAKING POWDER: 4 G
- BAKING SODA: 4 G
- SALT: 6 G
- SOUR CREAM: 300 G
- VANILLA EXTRACT: 5 ML
- FLOUR: 160 G
- CINNAMON (GROUND) 1 G
- SALT: 1 G
- BROWN SUGAR: 60 G
- SUGAR: 35 G
- BUTTER (COLD)120G
Baguette with Poolish
- 800g Bread Flour
- 400g pastry flour
- 1000g poolish
- 8g Yeast (fresh)
- 35g Salt
- 500gr water (warm)
- Mixing:
5 minutes first speed
2-5 minutes snd speed (until smooth)
Add the salt
2-5 minutes Re-mix
The dough needs to be around 80F.
- Bulk ferment (10-20 mins)
- Dividing in 400gr
- Resting 30 minutes covered
- Shaping,
- Final proof 1 hour
- Baking 22 minutes at 470F
Pita Bread
- Fresh YEAST: 27 G
- WATER (T.C.) 177 ML
- BREAD FLOUR: 332 G
- SALT: 7 G
- VEGETABLE OIL: 28 ML
- Yeast +water
- MIX WITH DOUGH HOOK FOR 3 MINS ON SPEED 1
- KNEAD THE DOUGH ON HIGH SPEED ; APPROX 7 MINS
- THE DOUGH SHOULD REACH 77 F
- COVER THE DOUGH AND REST FOR 15 MINS
- PUNCH THE DOUGH DOWN AND REST FOR ANOTHER 10 MINS
- DIVIDE THE DOUGH INTO 3 OUNCE (90 G) PIECES
- ROUND AND LIGHT OIL EACH PIECE
- COVER THE OILED DOUGH AND BENCH REST FOR 20 MINS
- FLATTEN EACH DOUGH ROUND INTO A 5 INCH CIRCLE
- PROOF THE DOUGH IN A WARM, DRY PLACE UNTIL DOUBLED IN SIZE
- BAKE AT 475 F FOR 8 TO 10 MINS