Meal (grain)
The grist (or the grist ) is coarsely chopped grain made by grinding on a roller mill or by crushing or grinding with a grist mill . By adjustments in crushing and / or screening in Plansichter can granulation of the shot can be controlled. When crushing is called the "mechanical processing of grains to reduce their size." The demarcation to grits is blurred.
description
After the first grinding, the meal is sieved in a mill, the flour that has already accrued is collected and the meal is ground again until it becomes finer and finer. After each grinding, there is a sieving so that less and less flour sticks to the bowl. At the end of this process, the bran remains , which should be as free from flour as possible. For the production of coarse meal, the process must be stopped beforehand, because coarse meal must still contain a certain amount of flour.
Depending on the intended use, different coarse meals are used in the bakery. The coarser the meal, the more intensely it has to be processed in the bakery so that the shell particles swell well , which is a prerequisite for a relatively loose and above all juicy crumb .
Whilst meal used to be processed into pulp and consumed as a by-product of the mill , it is now used as a baking ingredient and animal feed . When baking, between:
distinguished.
In the case of whole-grain meal , the whole, "full" grains are crushed or "ground" in the mill into fragments to form whole grain meal. In the case of baking meal , the seedlings are first removed from the grains in the mill. Only then are the grains - without the seedling, but with the shell parts - ground into fragments to make baking meal. In contrast to whole grain meal, baked meal is crushed grain without a seedling.
literature
- Wilfried Seibel (Hrsg.): Goods knowledge of grain . AgriMedia, Bergen / Dumme 2005, ISBN 3-86037-257-2 .
- Josef Loderbauer: The baker's book in learning fields . Verlag Handwerk und Technik, Hamburg 2008, ISBN 978-3-582-40205-9 .