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Flour type numbers

In some markets, the different available flour varieties are labeled according to the ash mass ("mineral content") that remains after a sample is incinerated in a laboratory oven (typically at 550 °C or 900 °C). Flour made from all parts of the grain (extraction rate: 100%) leaves about 2 g ash or more per 100 g dry flour. Plain white flour (extraction rate: 50–60%) leaves only about 0.4 g.

• German flour type numbers (Mehltypen) indicate the amount of ash (measured in milligrams) obtained from 100 g of the dry mass of this flour. Standard wheat flours range from type 405 for normal white wheat flour for baking, to strong bread flour types 550, 812, and the darker types 1050 and 1600 for wholegrain breads.
• French flour type numbers are a factor 10 smaller than those used in Germany, because they indicate the ash content (in milligrams) per 10 g flour. Type 55 is the standard, hard-wheat white flour for baking, including puff pastries. Type 45 is often called pastry flour, and is generally from a softer wheat. Some recipes use Type 45 for croissants, although many French bakers use Type 55 or a combination of Types 45 and 55. Types 65, 80, and 110 are strong bread flours of increasing darkness, and type 150 is a wholemeal flour.

In the United States and the United Kingdom, no numbered standardized flour types are defined, and the ash mass is only rarely given on the label by flour manufacturers. However, the legally required standard nutrition label specifies the protein content of the flour, which is also a way for comparing the extraction rates of different available flour types.

In general, as the extraction rate of the flour increases, so do both the protein and the ash content. However, as the extraction rate approaches 100% (whole meal), the protein content drops slightly, while the ash content continues to rise.

The following table shows some typical examples of how protein and ash content relate to each other in wheat flour:

Ash	Protein	Wheat flour type
US	German	French	Italian
~0.4%	~9%	pastry flour
~0.55%	~11%	all-purpose flour
~0.8%	~14%	high gluten flour
~1%	~15%	first clear flour
>1.5%	~13%	white whole wheat			Farina integrale di grano tenero

This table is only a rough guideline for converting bread recipes. Since flour types are not standardized in many countries, the numbers may differ between manufacturers. Note that there is no Type 40 French flour. The closest is Type 45.

Other measurable properties of flour as used in baking can be determined using a variety of specialized instruments, such as the Farinograph.

Bread, pasta, crackers, many cakes, and many other foods are made using flour. Wheat flour is also used to make a roux as a base for gravy and sauces. It is also the base for papier-mâché.

Дата добавления: 2014-01-11