Stonecutter flour
Steinmetz flour is a special flour that is produced using the patented Steinmetz process . The latter was invented by the German mill engineer Stefan Steinmetz in 1892.
In contrast to conventional flours, Steinmetz flours are characterized by a reduced proportion of pollutants, which is well below the legally prescribed standards. However, by removing a large part of the outer skin of the fruit, the fiber content of the grain is reduced by 25–30%. The seed coat, including minerals and vitamins, is retained during the process. Steinmetz's flour is also better off from a sensory point of view , because it lacks the bitter substance cerealin, which can also be found in the finished baked goods with conventional wholemeal flour . Steinmetz flours are available as rye, wheat and spelled flours and include all grind products from whole grain flour to whole grain meal, classic bread flours and light bread / cake flours. Bakeries in Germany , Austria , Switzerland and Japan bake with Steinmetz flours. The bread made from stonemason flour is called stonemason bread.
Individual evidence
- ↑ Ternes, Täufel, Tunger, Zobel: Food Lexicon . Behr's Verlag, Hamburg 2005, ISBN 3-89947-165-2 .
literature
- Marlis Bach / Kurt Bach: Building blocks for health and vitality , self-published, Vienna, 2001: 168-170
- Franz Josef Steffen: Brotland Germany , Volume 2, Deutscher Bäckerverlag-Verlag, Bochum, 2000: 124-125
- Dr. Gerhard Wichmann, studies from the LEFO Institute Ahrendsburg; Inst. For food and environmental research - investigation and evaluation, Germany