Reply To: Explain the 2 types of flour?

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#5892
Katherine Kehrli
Keymaster

Traci,

Wow you packed a lot into one thread here we go:

High extraction means that a high % of the wheat berry is converted to flour. Very little of the flour has been bolted or sifted. A high extraction flour is typically stone-milled but not necessarily. High extract does not mean high or low protein, it refers to the milling process.

T values are the weight of the non-combustible parts of the flour. Literally they incinerate an ounce of flour and weigh the particulate matter, the higher the T value the higher the particulate matter (think minerals and such). So a T85 has a higher ash content than all purpose flour that typically runs around T50 – T55. Whole grain flour is usually T150 or so.

Trailblazer is 100% wheat flour. It is a Yecora Rojo wheat berry.

Fine Bread Flour is what Fairhaven calls their most finely milled, vs. course milled, whole grain flour. They have various grades of “grind” – think coffee.  It is 100% whole wheat and whole grain, but it can be milled coarsely or finely.  Bread flour means its protein and gluten quality – good for bread.

Protein is an indication of gluten development properties, but not necessarily. Often the higher the protein the better the flour is for gluten developement. But not in the case of the durum flour which has a high protein wheat but doesn’t have great gluten development.

Moisture % in the bag. Have to get a refresh on that one.

Falling number – this is for real bread geeks but it goes to the enzymatic powers of the flour. It is an inverse relatsionship, they make a slurry of flour and water. The faster the plunger falls, the lower the falling number the slower it falls the higher the falling number. It helps professional bakers understand if the flour was too long in the field. More on that.

Finally – the reason we use two different flours. The T85 has high nutrition and is a better performing bread flour. Whole Grain has great nutrition but is not the best bread flour. The combination is a winner. Please refer to the “Flour Matters” table which provides a refresh on the nutrition qualities of flour. You can find that in our “Baking Resources” section off the dashboard.

Hope that helps.

Katherine