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Flour
The most important our element in baking of the bread is gluten. This is a natural agent
thanks to which dough has its shape and allows keeping carbon dioxide produced by
yeast. „Strong/solid“ our is our with high gluten content.
What is wheat whole grain flour?
The whole grain our is produced from all types of cereals, including wheat. The term
„whole grain“ means the our was ground from whole grains and therefore, it has higher
proportion of non-digestible particles and darker colour. However, darker colour of the
bread is not caused by the use of the whole grain our.
What needs to be done when using rye flour?
The rye our contains certain gluten level; this level is, however, lower than for other ours.
To produce easily digestible bread, the whole grain rye bread has to be produced with
higher yeast content.
How many different flours exist and how are they used?
a) Corn, rice and potato our is suitable for people allergic to gluten or for those suffering
from low-absorption syndrome or stomach diseases.
b) Flour from spelt is expensive but without any chemical substances because this wheat
grows on poor soil and requires no fertilizers. The spelt our is especially suitable for
allergic people. It can be used for all recipes described in the recipe book and replaces
our 405, 550 and 1050.
c) Millet our is particularly suitable for persons suffering from many allergies. It can be
used for all recipes described in the recipe book and replaces our 405, 550 and 1050.
Durum our is suitable for baguettes thanks to its consistency and it may be replaced by
durum semolina.
Number codes of flour types
00 Wheat ne-ground our, light
T 400 Wheat semi-coarsely ground our, selection
T 405 Wheat semi-coarsely ground our made from grains with sprouts and bran removed;
it is the „lightest“ and „the least“ whole grained.
T 450 Coarse ground our
T 512 Bakery special wheat our
T 530 Light ne-ground wheat our - bakery special
T 550 Semi-coarsely ground light wheat our
T 650 Semi-light ne-ground wheat our
T 700 Consumer ground light wheat our
T 1000 Fine-ground dark wheat our (bread)
T 1050 Bread wheat our
T 1150 Bread our
T 1800 Coarsely-ground whole grained wheat our; ne-ground whole grained
(212 pages)
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