Flours grades

A flour sample is weighed then mixed with water for a standard time and poured into a glass cuvette. The cuvette is inserted into the instrument, which moves into the measurement position and takes the reflectance reading. The results appear on a LED display and are printed out. The instrument is calibrated with an internal ceramic tile and standardised using a national standard flour. The normal range of flour grades is -5 to +18. 

Particle size analysis of commercial wood flour grades has shown that size varies quite significantly. For example, four samples of wood flour gave the following particle size ranges (in microns) [133] ... 

There was a broad particle size distribution within each wood flour grade. 

More recent data from American Wood Fibers company (Columbia, MD) show that in three different wood flour grades— Standard grades (4010 and 4020), X-mesh (4017 and 4037), and M-series (40M3 and 40M7)—more than 80% of all particles belong to a range of 40-80, 40-120, and 20-100 mesh, respectively... 

Kent-Jones, D. W., Amos, A. J., and Martin, W. 1650. Experiments in the photoelectric recording of flour grade by measurement of reflecting power. Analyst 76, 133. 

Symons, S.J., and Dexter, J.E. 1991. Computer analysis of fluorescence for the measurement of flour refinement as determined by flour ash content, flour grade color and tiistimulus color measurements. Cereal Chem. 68 454-460. 

Flour and Feed Meal The roller mill is the traditional machine for grinding wheat and lye into high-grade flour. A typical mill used for this purpose is fitted with two pairs of rolls, capable of making two separate reductions. After each reduction the product is taken to a bolting machine or classifier to separate the fine flour, the coarse produc t being returned for further reduction. Feed is supphed at the top, where a vibratoiy shaker spreads it out in a thin stream across the full width of the rolls. 

In other parts of the world, plywood adhesive fillers are obtained from local sources and may be quite different than those used in North America. In Southeast Asia, banana flour is quite important. In Europe, calcium carbonate (chalk) is often used. Nearly any fibrous material or fine particulate material capable of forming a functionally stable suspension can be made to work if the formulator is sufficiently skillful. However, the mix formulator will be very specific about the type and grade of filler to be used in a particular mix. Substitutions may lead to serious gluing problems. 

Fuss g ger, m. pedestrian. geleok, n. ankle joint. gestell, n. pedestal, base, foot. glatte, /. black, impure litharge, -mehl, n. the lowest grade of flour, -note, / footnote, -pfund, n. foot pound, -puder, m. foot powder, -punkt, m. (Math.) foot (Aetron.) nadir base. -teppich, m. carpet, rug. -wurzel, /. tarsus, -zehe, /. toe. -zylinder, m. cylinder with a base. 

Kem-mehl, n. best grade of flour, firsts, -membran, /. nuclear membrane, -milch, /. buttermilk. 

All of the above flours are white flours of ordinary whiteness. If the extraction rate is reduced still further, whiter flour known as patent flour is obtained. A patent flour can be produced from the grist of baker s grade or higher flours. The resulting flour will not only be whiter it will have a lower protein content. The quality of the protein will be higher. 

Unlike the other tests in this section the grade colour is not a performance test but is a test of the whiteness of flour. The Kent-Jones and Martin colour grade is measured by comparing the reflecting power of a dispersion of flour in water with a standard reference surface. A few patent flours give a negative colour grade, which merely indicates that they are whiter than the reference. 

The Chorleywood process has spread from the UK to Australia, New Zealand and South Africa. It is relatively little used in the USA for several reasons. The cost advantages of using lower grade flour are less in the USA than in the UK while the higher ambient temperatures in the USA mean that a Chorleywood plant would have to be heavily cooled. 

ADD methods needed a baker s grade flour of 12% protein, the sort of flour that would be used in a bulk fermentation process rather than that a CBP process would use. This is exactly the sort of flour that a small baker would use for a bulk fermentation process. Thus both processes could be used with the same grade of flour. 

If the addition is made at the flour mill this grade of flour can be supplied directly to the bakery for use. This solution suits the large plant bakery and the domestic baker. Adding a concentrate to a mix derived from a bag of baker s flour is a solution that suits a small baker or a supermarket in-store bakery. There is then no need to stock an extra grade of flour for a product that will probably have a small sale. 

The British practice is to make these products with a bread flour, possibly a standard baker s grade flour or an even stronger flour. Some plant bakeries use a flour that is 75% Canadian Western Red Spring wheat to make croissants. A grist this strong has an enormous amount of tolerance. 

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