BAKER Campcast Prepare for the challenges of commercial baking and for bootcamp workshops from Dr. Lin Carson, CEO and Founder of BAKERpedia, and Dr. Jayne Bock, Technical Director at the Wheat Marketing Center. These two baking experts are teaming up to get your career and baking-knowledge in shape with hands-on training that will cover some [...]
Patent Flour What is Patent Flour? Bakers often use the term patent flour to refer to baking flour. However, most flour sold today, whether bread, cake or pastry, is patent flour. It is high quality, commercial grade white flour. It's the milled product of the innermost part of the endosperm of the [...]
Clear Flour What is Clear Flour? Clear flour is what’s leftover when the high quality white patent flour is extracted from wheat. Despite its name, clear flour is darker in color, as well as coarser and stronger tasting than patent flour. Because of its grayish color, it finds use in whole grain [...]
Maida Flour What is Maida Flour? Maida is a finely-milled, white wheat flour commonly used in India. It is obtained from the endosperm part of the wheat grain and can be made from winter- or summer-wheat varieties. Although not the exact equivalent of U.S. all-purpose flour, maida is often labeled a multi-purpose [...]
Alveograph What is an Alveograph? An alveograph is a rheological tool used to assess the baking performance of flours used in baked products (bread, noodles, tortillas, biscuits, etc.). It is based on injecting air into a thinly stretched sheet of dough to form a bubble, simulating gas/carbon dioxide release and retention during [...]
Milling Also known as Grinding What is milling? Milling is a unit operation that transforms solid particles into smaller ones by applying forces such as shear, compression, friction, collision or impact. Milling processes can be used for making flour or for extracting gluten and starch (wet milling) from grains and cereals. In [...]
Protein in Flour What is protein in flour? Protein content and quality of baking flours are vital functional, nutritional and economical parameters for millers and bakers. They determine whether a given flour is suitable for either: Yeast-leavened bakery products that require higher levels of protein in flour (pan bread, buns, hearth breads) [...]
Hammer Milling What is Hammer Milling? Hammer milling, utilized for size reduction, is favored for its high productivity and flexibility in grinding a wide range of products. In the cereal processing industry, hammer milling is used to transform whole kernels into flours. Unlike roller milling, which makes use of compression and shear [...]
Pin Milling What is Pin Milling? Pin milling is a size-reduction technology often used as an auxiliary grinding mechanism in flour mills and analytical laboratories. Pin mills use metal disks fitted with pins to efficiently and quickly break up materials.1 Compared to roller mills, pin mills offer the milling industry a means [...]
Roller Milling Also known as flour milling What is roller milling? Roller milling is one of many methods used to produce flour. It is a process used to separate the anatomical parts of grain kernels—like the bran, aleurone layers, germ and endosperm—and grind them down into fine flour particles. The flour is [...]
