Flour Grinding

The most common raw materials for obtaining flour are cereals wheat, rye and corn.
The man begins by crushing the grains of wheat with stones. Then build mills and use animals, wind or water to spin them. But today the flour is obtained by mechanical means quite advanced and complex.
Today, a modern mill can grind half a ton of grain per day.
The grinding process can amuse itself in 2 different techniques can be divided as follows: grinding in milling or grinding in cylinder.
The milling process per cylinder has been replacing the traditional process by milling. This was not only due to the advantage of allowing a flour with a higher percentage of extraction, ie white flour, but also because it is more financially interesting and because it responds to a wider market - bread white was synonymous with quality, bread for all, one of the most important foods in society

Wheat: What's the difference?

Hard red winter wheat:
this wheat is grown mainly in the states of Gran Lana and Canada is moderately richer in protein, such as what you have as a multiple use. About 40% of all wheat grown in the United States is hard red winter wheat.

Hard red spring wheat:
wheat flour and the berries of wheat "Chief of bronze" Montana son this variety of wheat. One considers the "aristocrat" of the wheat that takes care of the foods of wheat like baked pots, rolls, croissants, bagels and pizza crusts. To one of the toughest wheats, and to both it has one of the highest protein tales.

Soft red pet wheat:
this wheat is mainly cultivable in the states of this and has a protein content. It has excellent characteristics of watering and baking for panela and general purpose flour, and constitutes approximately 25% of wheat grown in the United States.

Hard White Fire Wheat:
this wheat is sweeter and lighter than it has the same wheat variety, with a protein profile similar to hard roi wheat. Only a small percentage of the wheat that is grown in the US. It's hard white wheat, but it's starting to gain popularity.

Soft spring wheat:
usually grown in some eastern states and in the Pacific Northwest and California. Wheat is one of the best and most expensive of extraction that provides a whiter product for cakes and pastries. Similar a Soft Red Winter Wheat with a slightly sweeter flavor. It is about 7% of all wheat grown in the United States.

Hard white spring wheat:
a new class of wheat marketed in the United States, but not elsewhere in the world. This wheat is favored for its light cream color with millet as wholemeal flour. Spring white durum wheat has a high level of protein and a gluten-free frying pan. Wheat "Prairie Gold" from Montana Wheat is a type of wheat. You can buy a bag of wheat grains with GrainMaker Mill, it was wheat "Prairie Gold".


Wheat flour

Wheat is the world's most widely produced cereal for human consumption. For this reason, wheat has a significant weight in the global agricultural economy and its flour is used for the production of bread, pasta, biscuits and other products.



Wheat processing results in bran (bran), a byproduct of great utility in agriculture, used as a complement to animal feed.

The usefulness of bran for the production of animal feed is fundamental,



Allowing producers to reduce their costs in importing this product.

The bran is pelleted and stored in a horizontal warehouse, in bulk, and later shipped by truck, truck or train.


Fresh Flour

There are reports of the unpredictability of minute-milled flour, as different batches (and sometimes the same batch, but only daily variation) of the grain can ferment at drastically different rates, and how aged flour helps level out the inconsistencies. But using the whole grain of instant flour is precisely what we want in the first place: a non-bleach meal, stabilizers and other chemicals, only 100% of the wheat berry and nothing more. If that means we have to be a little more attentive and deal with the peculiarities of the fresh flour, then it's worth it for the flavor obtained.

I did not notice drastic differences in the yield of flour (with respect to strength) when using fresh flour, but again I am still relatively new in the milling set. I have been working on two 25 kg bags of raw fruit and have tested and adjusted formulas along the way. One thing I have noticed, however, is a significant increase in fermentation activity. Even when my breads are late in low temperatures at 40-42 ° F, I have to watch the dough after 8 hours. Through my tests, I have found that the final mass temperature (the mass temperature after final mixing) is extremely important: if it is 78 ° F or higher, prepare for a rapid volume. I try to aim for about 75 ° F on each baking sheet, so my volume is produced in the typical 4 hours, which is the norm for me. Clear,