|| Food Technologist || Quality Assurance || Food Safety|| Flour Technologist || Cereal Wheat Milling - Buhler - OCRIM
𝙁𝙄𝙉𝙀 𝙁𝙇𝙊𝙐𝙍 𝙑𝙎 𝘾𝙊𝘼𝙍𝙎𝙀 𝙁𝙇𝙊𝙐𝙍 𝗰𝗼𝗺𝗽𝗮𝗿𝗶𝘀𝗼𝗻 The difference between fine flour and coarse flour lies primarily in their particle size, which impacts their texture, usage, and performance in baking and cooking applications. Here’s a detailed explanation: 𝙁𝙄𝙉𝙀 𝙁𝙇𝙊𝙐𝙍 1. 𝑷𝒂𝒓𝒕𝒊𝒄𝒍𝒆 𝑺𝒊𝒛𝒆: - Fine flour has a smaller particle size, typically less than 150 microns. - It feels smooth and powdery to the touch. 2. 𝑻𝒆𝒙𝒕𝒖𝒓𝒆 𝒂𝒏𝒅 𝑯𝒚𝒅𝒓𝒂𝒕𝒊𝒐𝒏: - The smaller particles allow for better hydration and more uniform dough formation. - This leads to a smoother dough with good elasticity and strength. 3. 𝑼𝒔𝒂𝒈𝒆: - Fine flour is commonly used in baking, especially for products requiring a light, airy texture such as bread, cakes, and pastries. - It is ideal for applications where a delicate crumb and fine texture are desired. 4. 𝑮𝒍𝒖𝒕𝒆𝒏 𝑫𝒆𝒗𝒆𝒍𝒐𝒑𝒎𝒆𝒏𝒕: - The finer particles promote better gluten development, which is crucial for bread and other leavened products. - This results in doughs that rise well and have good structure. 𝘾𝙊𝘼𝙍𝙎𝙀 𝙁𝙇𝙊𝙐𝙍 1. 𝑷𝒂𝒓𝒕𝒊𝒄𝒍𝒆 𝑺𝒊𝒛𝒆: - Coarse flour has a larger particle size, typically greater than 150 microns. - It feels gritty and rough to the touch. 2. 𝑻𝒆𝒙𝒕𝒖𝒓𝒆 𝒂𝒏𝒅 𝑯𝒚𝒅𝒓𝒂𝒕𝒊𝒐𝒏: - The larger particles do not hydrate as uniformly as fine flour, leading to a more uneven dough texture. - The dough made from coarse flour may be less smooth and elastic. 3. 𝑼𝒔𝒂𝒈𝒆: - Coarse flour is often used in products where a more robust, rustic texture is desired, such as whole-grain breads, certain types of pastries, and some traditional or artisanal baked goods. - It is also used in applications where texture and chewiness are preferred. 4. 𝑮𝒍𝒖𝒕𝒆𝒏 𝑫𝒆𝒗𝒆𝒍𝒐𝒑𝒎𝒆𝒏𝒕: - Due to the less uniform hydration, gluten development in coarse flour can be inconsistent. - This can result in doughs that are denser and less elastic compared to those made with fine flour. #Mill #flour #buhler #ocrim #quality #Flourmill #baker #baking #bread #food #wheat #grain #cereal #milling #technologist #IAOM #Gluten
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Infrastructure/Technology Project Management Consultant & Artisan Baker, Japan & Switzerland
5moAnything above 150 microns is *dunst*, NOT flour. Fine flour is up to 75 microns ("smooth"), coarse flour is between 75 and 150 microns ("grippy"). For the starchy material of the endosperm, 75-150 microns particle size is the sweet spot both for higher hydration and better gluten development. However, for the material from the outer layers, smaller particle size is better for higher hydration and better gluten development. As a general rule, the further out the layer, the finer it should be ground.