If you care about the quality of your batter or dough, then it makes sense you would want to care about the quality of your wheat flour. But what exactly makes a flour quality? Well, it all comes down to what you're baking, and what the desired result is. But first things first, you have to [...]
Extraction Rate What is the Extraction Rate? Extraction rate (ER) is the amount of white flour that is extracted from a given weight of clean and conditioned wheat. It’s expressed as a percentage of the wheat entering the first break rolls in a roller milling system. Aside from size reduction and standardization, [...]
Ash in Flour What is ash in flour? Ash is the mineral or inorganic material in flour. The ash content of any flour is affected primarily by the ash content of the wheat from which it was milled, and its milling extraction rate: the amount of flour obtained from wheat after milling, [...]
