KA Flour Milling Presentation
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KA Flour Milling Presentation

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

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

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KA Flour Milling Presentation KA Flour Milling Presentation Presentation Transcript

  • 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.
  • 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
  •  
  • KA Flour Mills
    • 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
  • 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.
  •  
  • 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