Haze
Haze is an intermediate product of wheat milling. It feels fine-grained and its particle size is somewhere between “handy” flour and semolina . The particle size of haze ranges from 150 to 300 µm in diameter. Haze does not contain any peel components. Steam made from durum wheat is the main raw material in pasta production .
Like semolina, vapor is created during the grinding process. If it is not crushed further ("dissolved"), it can be added to a spaetzle flour, for example. If it is crushed further, it becomes type 550 wheat flour .
Dunst plays only a minor role in German cuisine, but is used to make strudel and spaetzle to make the pasta more robust. Dunst is essential for Bohemian dumplings in the term used in German.
The term “non-slip flour” is used - in contrast to “smooth” or “rough flour” - for steam and for coarser flours, because you can feel their particles between your fingers. However, the term “double-handle flour” always means vapor.
literature
- Wilfried Seibel (Hrsg.): Goods knowledge of grain . AgriMedia, Bergen / Dumme 2005, ISBN 3-86037-257-2 .
Individual evidence
- ↑ Waldemar Ternes , Alfred Täufel, Lieselotte Tunger, Martin Zobel (eds.): Food Lexicon . 4th, comprehensively revised edition. Behr, Hamburg 2005, ISBN 3-89947-165-2 .
- ↑ Peter Erling (ed.): Manual flour and peeling mill . AgriMedia, Bergen / Dumme 2004, ISBN 3-86037-230-0 .