NECI

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

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NECI

  1. 1. Flour Power Tod Bramble King Arthur Flour
  2. 2. US Wheat Production (1866-2008) 1866 = 170 mil bu 2008: 2.4 billion bu
  3. 3. Acres of Wheat Planted 1866: 15.4 mil acres 2008: 56.6 mill acres
  4. 4. Yield per Acre 1866: 11 bu/acre 2008: 43.5 bu/acre 1945: 16.4 bu/acre
  5. 5. 41,893,600,000 pounds of flour
  6. 6. Per capita Flour Disappearance 138.1 pounds per person
  7. 7. Where
  8. 8. US Population Density
  9. 10. Wheat
  10. 11. Wheat
  11. 12. US Wheat By Class
  12. 13. <ul><li>Endosperm: </li></ul><ul><ul><li>85% </li></ul></ul><ul><ul><li>Energy source </li></ul></ul><ul><ul><li>Starch -> Flour </li></ul></ul><ul><li>Bran </li></ul><ul><ul><li>12.5% </li></ul></ul><ul><ul><li>protection </li></ul></ul><ul><ul><li>Fiber </li></ul></ul><ul><li>Germ </li></ul><ul><ul><li>2.5% </li></ul></ul><ul><ul><li>Future wheat plant </li></ul></ul><ul><ul><li>Oils </li></ul></ul>
  13. 14. Wheat Kernel: Cross Section
  14. 15. Milling
  15. 17. Flour
  16. 19. Flour Types <ul><li>All Purpose </li></ul><ul><ul><li>10.5% – 11.5% protein, .50 ash </li></ul></ul><ul><ul><li>Suitable for a wide range of products including cookies, scones, muffins, and some breads. </li></ul></ul><ul><li>Bread </li></ul><ul><ul><li>11.7 – 12.7% protein, .50 ash </li></ul></ul><ul><ul><li>Suitable for breads, too strong for muffins, scones, etc. </li></ul></ul><ul><li>Hi-Gluten </li></ul><ul><ul><li>14% protein, .52 ash </li></ul></ul><ul><ul><li>A very strong flour used for hard rolls, bagels, pizza. </li></ul></ul><ul><li>Whole Wheat </li></ul><ul><ul><li>13% protein, 1.5 ash </li></ul></ul><ul><ul><li>Contains all parts of the kernel good for bread. </li></ul></ul><ul><li>Pastry </li></ul><ul><ul><li>9% protein, .45 ash </li></ul></ul><ul><li>Cake </li></ul><ul><ul><li>8% protein, .35 ash, bleached </li></ul></ul>
  17. 20. http://slideshare.net/todbramble/neci-presentation-presentation

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