Extract flour
Extract flour is a term no longer used for wheat flour type 405 (in Switzerland: white flour ). This type of flour is a cereal flour that is ground from wheat grains and is also called white flour, bread flour, cake flour, patent flour or endosperm flour .
While in milling, extract flour is only associated with wheat flour, in trade the term is also common for other cereal flours. Although the grinding diagrams of bread grains are different, light core meal can be obtained from almost any grain. That is why one can speak of extract flour with other flours . Extract flour is always a light, gluten- rich and low-bran (low-mineral) flour.
Extract flour is mainly obtained from the first meal . For extract flour, the inner core of the grain ( endosperm ) is separated, i.e. separated from the shell parts . In compound grinding, this fraction is extracted from the further processing process - hence the name. The separation is done by sieving ( sifting ) or by physical separation, for example in an air stream ( cyclone ). The flour yield is between 30 and 60%, i.e. it only contains components of the endosperm. If the remaining 40 to 70% of the wheat grain is ground further, the darker types of flour and bran are created .
Due to the low bran content, it is preferred for fine baked goods such as cakes , tarts and confectionery products because it has excellent baking properties.
Light flours have a longer shelf life than wholemeal flours because they do not contain any residues of the oily seedling . This is broken up during the grinding process, which means that the oil can react with the oxygen in the air and the flour then tastes rancid .
In Switzerland, extract flour is known as "white flour". This is followed by ascending higher extraction rate "half white flour", " Ruchmehl " and "whole grain flour" with an extraction rate of about 98% of the whole grain.
Individual evidence
- ^ IREKS ABC of the bakery. 6th edition ( page no longer available , search in web archives ) Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice.
- ↑ a b Switzerland. Grocery book, page 16f. ( Memento from November 1, 2011 in the Internet Archive )
- ↑ Waldemar Ternes , Alfred Täufel, Lieselotte Tunger, Martin Zobel (eds.): Food Lexicon . 4th, comprehensively revised edition. Behr, Hamburg 2005, ISBN 3-89947-165-2 .
