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NECI

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Flour milling presentation given at the New England Culinary Institute Oct 23rd, 2008

Flour milling presentation given at the New England Culinary Institute Oct 23rd, 2008


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Transcript

  • 1. Flour Power Tod Bramble King Arthur Flour
  • 2. US Wheat Production (1866-2008) 1866 = 170 mil bu 2008: 2.4 billion bu
  • 3. Acres of Wheat Planted 1866: 15.4 mil acres 2008: 56.6 mill acres
  • 4. Yield per Acre 1866: 11 bu/acre 2008: 43.5 bu/acre 1945: 16.4 bu/acre
  • 5. 41,893,600,000 pounds of flour
  • 6. Per capita Flour Disappearance 138.1 pounds per person
  • 7. Where
  • 8. US Population Density
  • 9.  
  • 10. Wheat
  • 11. Wheat
  • 12. US Wheat By Class
  • 13.
    • Endosperm:
      • 85%
      • Energy source
      • Starch -> Flour
    • Bran
      • 12.5%
      • protection
      • Fiber
    • Germ
      • 2.5%
      • Future wheat plant
      • Oils
  • 14. Wheat Kernel: Cross Section
  • 15. Milling
  • 16.  
  • 17. Flour
  • 18.  
  • 19. 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
  • 20. http://slideshare.net/todbramble/neci-presentation-presentation

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