Flour is not just flour. Sure, there are the basic things wheat flour adds to your baking formula: gluten proteins that help give structure and volume, a mix of vitamins and minerals to add nutrition, and much more. However, your flour and wheat type has a great impact on how your final bread product will turn out. [...]
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 [...]
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 [...]
Flour Also Known as Wheat Flour What is Flour? Flour is a fine powder made by grinding wheat kernels. It is the main component of foods such as bread, crackers, pasta, tortillas, cakes, cookies and pastries. Among other grains, wheat flour is unique due to its ability to form a gluten network [...]
