What Does Bittergent Mean

FLOUR

The Flour is a food that is obtained by grinding cereals or other products rich in starch. Food grains are milled, or the dried fruits are typical of grasses, commonly called "grains", such as wheat, corn or rice. Once milled, the grains are submitted by bolting, or refining them free from impurities. The amount of product obtained by grinding 100 grams. Wheat is called "rate of sifting." The higher the index, is the coarser flour: the flour with the highest rate is full, rich bran.

flour consists mainly of starch, which join smaller parts of protein, fiber and fat. The most common are the wheat and semolina flour or durum wheat, which are used for the production of bread and pasta. The Italian law is very strict about the characteristics that these two types of flour should have.

Description:

The wheat flour bran is low and consequently protein. This peculiarity reduces its firm when cooked, so you need to add protein if you want to prepare the dough: the famous egg noodles. It is used primarily for making bread and cakes.
Degrees refining
Farina 00: also called "flour" is the white and pure. It is used for pasta, cakes and sauces.

Farina 0: obtained by grinding of the meal, perfect for homemade bread and pizza rustica.

Manitoba: flour rich in gluten - for his great strength is not used alone but in addition a certain percentage of weak flours. E 'recommended for the preparation of cakes, panettone, donuts, pastries, ...

Wholemeal: high in fiber and bran, is used either alone or mixed with white flour to produce bread and pasta.

These are accompanied by other types of flour, produced by grinding of other cereals, pulses and other cereals such as maize, barley, barley, rice, rye, oats, kamut, chickpeas, chestnuts, walnuts, almonds, potatoes ...

These other types of flour are increasingly used in place of wheat flour, which contains two proteins, gliadin and glutenin, which, in contact with water, forming a complex protein called gluten that gives dough its elasticity and firmness, but that is not tolerated by people with celiac disease, which had also very harmful.

The wheat flour was used instead for the production of semolina pasta, but also bread and sweets.

flour is called semolina and durum wheat, compared to that of wheat, is more granular and has a yellowish color. Moreover, it is richer in fiber and protein which, in contact with water, form a complex protein called gluten, which gives dough firmness and elasticity.

Types:

durum wheat semolina: is ideal for making gnocchi, ravioli, fresh pasta cut in general and with the 00 flour for bread and pizza.

Durum wheat: is ideal for rough fresh pasta and gnocchi alla romana.

Cleaning

always Sift the flour to make sure that no insects are nested within it.

Buying Guide

is important to always buy a fresh flour, so that is free of germs and insects.

Choose the most suitable type of flour to the recipe you want to prepare.

method of preservation

The flour should be stored in an airtight container such as a glass jar or plastic in a cool, dry place.