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

    #5890
    Traci Dysart
    Participant

    I am new to baking bread and I am looking for a definition of some basic terms, especially related to flour.

    What does high extraction mean?
    What does T85 mean?
    Is the Trailblazer flour a wheat flour or half wheat and half white or ??
    What is fine bread flour (Fairhaven whole grain)? Is this one the “wheatier” one?
    When they say it has >13% protein, what does that mean? If I’m eating a piece of bread, how many grams of protein is that? Is 13% good? I don’t have any reference points for that number.
    What does Moisture <14% mean?
    What is a falling number?
    On the website under Additional Information under each flour, it would be nice to have a link to a definition of these terms. I did search the Internet but I’m getting lost in the terminology.

    The Modern recipe calls for 50% of each flour.
    If you used 100% of the Trailblazer flour, how would the bread be different? Would it be like white bread?
    If you used 100% of the Fairhaven whole grain flour, how would the bread be different? Would it be a solid rock?

    I want to know why we use two different flours and what the characteristics of each are, and why/how they work together (what does each flour bring to the loaf?).

    Thanks!

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