2 07, 2020

What’s the Difference Between Light and Dark Rye Flour?

What's the difference? It’s all in the milling! It depends on the amount of bran left in the rye flour after processing. The more bran, the darker the flour. However, more than the color changes. Darker rye will have more nutrients from the bran. It will also have a slightly harder time with gluten formation. [...]

9 04, 2019

Gluten Quality

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 [...]

11 02, 2019

Grain-based Flours

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 [...]

30 11, 2016

Gluten Sensitivity

People who are gluten sensitivities avoid wheat, rye and barley. Gluten Sensitivity  What is Gluten Sensitivity? Eating products that contain gluten creates physical problems for those with gluten sensitivity. Gluten is a protein found in wheat, rye and barley. The broad aspects of gluten sensitivity include a variety of diagnosis [...]

13 06, 2015

Rye Flour

Rye Flour What is Rye Flour? Rye flour is produced by the milling of rye grain. Various types of flour produced through various degrees of purification (removal of outer bran coating) and degree of grinding. Perhaps the most famous product made with rye flour is pumpernickel bread, a yeast-leavened bread made with [...]

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