Flour. Cereal of grain for flour takes place in mills, which, due to the nature of the product, we divide into economic and commercial.
The economic mills of the milling are carried out according to the percentage lift, However, in commercial mills, the flour type is determined by ash content.
The process of converting the grain into flour includes two basic groups of activities:
a) czyszczenie i doprawianie ziarna,
b) przemiał właściwy.
Grain cleaning takes place in several stages and is divided into so -called. black (Removal of grain -related pollutants such as weed seeds, ears, pebbles etc.) and the so -called. white (consisting of grain tacking) and the so -called. grain cleaning (Usually, with the help of special brushes, it cleans and smoothes the grain surface). When cleansing rye (rye creaks this way, that it is halved along the furrows, which allows you to remove dirt remains from the furrow and possibly other embryos). Sometimes wet grain cleaning is used in good mills. The conditioning of the grain consisting in moisturizing the grain to humidity is also wet., at which the milling gives the best results. Wheat is moisturized to 15— 17% and rye 14.5-15.5%. Aging lasts from 16-48 hours. When the grain delivered to the milling is higher humidity, The conditioning of the grain consists in its drying.
The actual mill. A distinction is made between wholemeal milling, at which the flour contains all grain ingredients and extract, which consists in separating the particles from the white particles on the sieves. The grain crushing process includes shot shin. After each shot: a) shot, b) porridge, c) had, d) flour. The shot is shot again, and the porridges and they were crushing in the fixture influences (mockery). The typical of the rye science scheme includes 7 shot and 4 porridge exchange. Wheat is subjected to a more complex exchange, where the porridges are subjected to the so -called. restraint, consisting of gradually crushing porridges (Fast crushing leads to the loss of baking properties of flour). The milling diagram typical of wheat covers 6 shot, 4–5 Rozns, 9–10 exchange, 1—2 mileage through the fighting of branch porridges as well as sorting and cleaning on the warys.
After each passage, he has some flour through the fight. These flour called passage, They are not commercial flour (and vegetarians would gladly use these flour!). Specific commercial flour is obtained from mixing properly selected passage flour. Individual types of flour are characterized by a specific extract (degree of exchange). A distinction is made between the o -x and x -x1 lift. If, for example,. You will receive grain 70% Flour is marked as a 0-70 flour (Extract O -X). However, if the milling is carried out in this way, that in the first throw from the grain you will receive 50% flour (lift 0-50), and then from the rest 20% mąki to tę ostatnią określa się jako mąkę o wyciągu 50—70 (X -X1 lift). This type of flour is the most valuable for We-Getarians. The most popular is currently determining the type of flour according to the ash content. Flour containing more particles and ingredients found just under the cover, So darker, They also contain more ash - so they are more valuable to us. Np. type 450 contains 0,45% ash, That is 450 g w 100 kg of flour.
Rye flour: typ 800 - the most popular quite bright, Type 1400 - Sitkowa, It is quite dark flour, fine, typ 1850 - so -called. Stargard, It is thick flour, dark, typ 2000 - so -called. wholemeal, It is thick flour, dark, of all -grained, used to bake bread of the wholemeal bread.
Wheat flour: typ 450 - cake, Used for the production of confectionery and in the household, low-gluten-free, typ 500 - Wrocławska, high -quality with versatile application, typ 500 - Krupczatka, high -quality, thick granulation, typ 750 - luxurious, Used mainly for the production of electoral bread, typ 800 - About application as a type 750, typ 1130 - Bułkowa, It is mainly used for making rolls and bread, typ 1400 - Sitkowa, received after the manna is pulled out, served mainly for industrial purposes, typ 1850 - Graham, whole-zeal, dark, Used for making bread "graham", typ 2000 - wholemeal, of all -grained, to the group, dark.
Other flour. Barley flour, It is obtained as a by -product when making groats, less often from a special milling. Bread from this flour is heavy, but added to wheat flour, Does rye it give bread very good (Especially with rye) both taste and good nutritional values.
Oat flour - it is also a side product when made of groats. Oatmeal is characterized by a bitter aftertaste; Due to the high fat content, it is not suitable for longer storage. It is used quite widely in the vegetarian diet of Western countries in the preparation of nutrients for children, oat cocoa, etc..
Corn flour - it is obtained with the production of corn; It is used as an addition to rye or wheat flour. Does not contain gluten, which causes, that it is used to produce food for children with gluten intolerance. This flour is used in the food industry of many countries for the production of frozen dishes and desserts, because after thawing, e.g.. The sauce with the addition of this flour does not stratify.