KA Flour Milling Presentation

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Information about KA Flour Milling Presentation
Education

Published on August 17, 2009

Author: todbramble

Source: slideshare.net

Description

A brief introduction to the history of wheat, its production practices, and milling. Presented to King Arthur Employees 2009.

How and Where Our Flour is Milled Tod Bramble King Arthur Flour

History First Cultivation: 12000 years ago. Iraq, Iran, Jordan. Free threshing, kernels remain attached. Spreads to Ethiopia, Great Britain, Spain: 5000 years ago. Winter wheat is brought to the US by Russian Menonites in 1874.

First Cultivation: 12000 years ago.

Iraq, Iran, Jordan.

Free threshing, kernels remain attached.

Spreads to Ethiopia, Great Britain, Spain: 5000 years ago.

Winter wheat is brought to the US by Russian Menonites in 1874.

Wheat

US Wheat By Class

Wheat Classes Description: H ard/ S oft Color R ed or W hite Growth Habit: W inter or S pring Classes: Hard Red Winter (HRW) - blue Hard Red Spring (HRS) - yellow Soft Red Winter (SRW) - red Hard White Winter (HWW) - green

Description:

H ard/ S oft

Color

R ed or W hite

Growth Habit:

W inter or S pring

Classes:

Hard Red Winter (HRW) - blue

Hard Red Spring (HRS) - yellow

Soft Red Winter (SRW) - red

Hard White Winter (HWW) - green

 

KA Flour Mills

Endosperm: 85% Energy source Starch -> Flour Bran 12.5% protection Fiber Germ 2.5% Future wheat plant Oils

Endosperm:

85%

Energy source

Starch -> Flour

Bran

12.5%

protection

Fiber

Germ

2.5%

Future wheat plant

Oils

 

Milling Process Cleaning Tempering Accentuates the differences between the 3 parts of the kernel. Milling - “Gradual Reduction” Grind Sift Separate Repeat Blend Flour

Cleaning

Tempering

Accentuates the differences between the 3 parts of the kernel.

Milling - “Gradual Reduction”

Grind

Sift

Separate

Repeat

Blend

Flour

Flour Attributes Protein An estimate of the amount of gluten forming protein content. Ash An estimate of the amount of bran in the flour. Falling Number A measure of a flour’s enzymatic activity 350 seconds + : low enzymatic activity 250 sec +/- 30: suitable of yeast leavened bread Farinograph A description of the type of dough the flour will make upon being mixed with water.

Protein

An estimate of the amount of gluten forming protein content.

Ash

An estimate of the amount of bran in the flour.

Falling Number

A measure of a flour’s enzymatic activity

350 seconds + : low enzymatic activity

250 sec +/- 30: suitable of yeast leavened bread

Farinograph

A description of the type of dough the flour will make upon being mixed with water.

 

Flour Types All Purpose 10.5% – 11.5% protein, .50 ash Suitable for a wide range of products including cookies, scones, muffins, and some breads. Bread 11.7 – 12.7% protein, .50 ash Suitable for breads, too strong for muffins, scones, etc. Hi-Gluten 14% protein, .52 ash A very strong flour used for hard rolls, bagels, pizza. Whole Wheat 13% protein, 1.5 ash Contains all parts of the kernel good for bread. Pastry 9% protein, .45 ash Cake 8% protein, .35 ash, bleached

All Purpose

10.5% – 11.5% protein, .50 ash

Suitable for a wide range of products including cookies, scones, muffins, and some breads.

Bread

11.7 – 12.7% protein, .50 ash

Suitable for breads, too strong for muffins, scones, etc.

Hi-Gluten

14% protein, .52 ash

A very strong flour used for hard rolls, bagels, pizza.

Whole Wheat

13% protein, 1.5 ash

Contains all parts of the kernel good for bread.

Pastry

9% protein, .45 ash

Cake

8% protein, .35 ash, bleached

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