Ball Mill Also known as dry ball milling What is a ball mill? A ball mill is a size reduction or milling equipment which uses two grinding mechanisms, namely, impact and shear.1 Unlike other size reduction equipment, such as breakers and jaw crushers, ball mills are capable of producing powders and particulate [...]
Flour is at the heart of so many baked goods, so it’s no surprise that wheat is a passionate subject for many bakers and food professionals. For Claudia Carter, that passion has not only driven her career, but inspired her to share it with the next generation. In this episode of BAKED in Science, [...]
Everything needs a starting point—that middle of the road point to build everything around. For bakers, that point is usually flour. And for most, it’s usually all purpose flour. I mean, it’s kind of in the name. But what makes it all purposeful? What’s it made of? It is milled from hard red wheat or a [...]
Semolina What is Semolina? Semolina is a coarse flour made from high protein durum wheat (Triticum turgidum L. var. durum). It has a mild and earthy aroma and is mainly used in high-quality pasta, spaghetti, baguettes, or batards.1 Bread made with durum wheat semolina flour is characterized by: Fine and uniform crumb [...]
Particle Size Index Also known as endosperm mechanical resistance to particle size reduction What is the Particle Size Index? The particle size index (PSI) is an indicator of wheat milling and baking performance associated with wheat kernel hardness and flour granularity. The hardness of the wheat kernel has tremendous implications in its [...]
Gluten Quality What is Gluten Quality? Gluten quality refers to the contribution of gluten-forming proteins – gliadin and glutenin – of different cereals (and their dry processed, milled and sprouted products) to the rheological and other handling properties of yeast-leavened bakery products. In order to obtain a good bread volume, the dough [...]
Flour Spec Sheet Also known as technical product data sheet What is a Flour Spec Sheet? A flour spec sheet is a document that provides information on flour’s technical specifications. It should express and define the flour requirements that must be met by the mill in order to comply with the bakery’s [...]
Grain-based Flours What are Grain-based Flours? Grain-based flours are powders produced by reducing grains to small particle sizes. They are used primarily for making breads, cookies, cakes, pastries and other baked goods. Grain flours are commercially-available in two main forms: Whole flours which contain the grain’s endosperm, germ and bran fractions Refined [...]
Wheat kernels go into a mill and out comes flour—simple, right? Not exactly. When you look at different milling practices and all the flour grades that are made, the varieties stack up. Then, you have to take into account how these varieties act in different baked goods. To help navigate the milling industry, Dr. Lin [...]
Malt Also known as Malting What is Malt? Malt is the result of an enzymatic process for germinating grains and allowing them to sprout. Barley is the most commonly malted grain due to its high enzyme content. Other grains such as wheat, rice, oats, millets, corn, rye, sorghum and triticale can be [...]
