KNOW YOUR INGREDIENTS

Flour & OTHER GRAINS

All-Purpose Flour

All-purpose flour is a blend of refined hard and

 

soft wheat flours ideally suited for making quick

 

breads and cakes.

 

 

Bran

Bran (unprocessed) is coarse outer portion of

 

wheat or rye grains that is separated from flour

 

by sifting or bolting. It is often added to bread

 

in small quantities for nutritional enrichment,

 

heartiness and flavor. It is also used to enhance

 

bread texture.

Bread Flour

Bread flour typically has higher gluten

 

concentration than all-purpose flour. Using

 

bread flour will produce loaves with better

 

volume and structure. Bread flour should be

 

used for all yeast bread courses.

 

 

Cornmeal and Oatmeal

Cornmeal and oatmeal come from coarsely

 

ground white or yellow corn and from rolled

 

or steel-cut oats. They are used primarily to

 

enhance flavor and texture of bread.

Cracked Wheat

Cracked wheat has very coarse texture. It

 

comes from wheat kernels cut into angular

 

fragments. It gives whole grain breads a nutty

 

flavor and crunchy texture.

 

 

Rye Flour

Rye flour must always be mixed with high

 

proportion of bread flour, as it does not contain

 

enough gluten to develop structure for high,

 

even-grained loaf.

Self-Rising Flour

Self-Rising Flour is NOT RECOMMENDED

 

for use with your bread maker. Self-rising

 

flour contains leavening ingredients that will

 

interfere with bread and cake making.

 

 

7 Grain Cereal Blend

7 grain cereal blend is a blend of cracked

 

wheat, oats, bran, rye, cornmeal, flax seeds and

 

hulled millet. It is used primarily to enhance

 

flavor and texture of bread.

Vital Wheat Gluten

Gluten is manufactured from wheat flour that

 

has been treated to remove nearly all of the

 

starch to leave a very high protein content.

 

(Gluten is the protein in wheat that makes

 

dough elastic.) Gluten is available at most

 

health food stores. It can be used in small

 

portions to increase volume and lighten texture.

Whole Wheat Flour

Whole wheat flour is milled from the entire

 

wheat kernel, which contains the bran and

 

germ. This high fiber flour is richer in nutrients

 

than all-purpose or bread flour. Breads made

 

with this flour are usually smaller and heavier

 

than white loaves. Many recipes mix whole

 

wheat flour with bread flour or vital wheat

 

gluten to produce high, light-textured bread.

 

 

ENGLISH

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Black & Decker B000NJBYX0, B6000CUC All-Purpose Flour, Breads and cakes, Bran Bran unprocessed is coarse outer portion

B6000C, B000NJBYX0, B6000CUC specifications

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