Everything about flour

EVERYTHING ABOUT FLOUR

Do you relate? You're standing in front of the flour shelf, faced with a bewildering array of different types of flour, and you have absolutely no idea which one you should choose?

Here, you'll find the answers to your questions, and you'll never be perplexed in front of the shelf again!

TYPES OF FLOUR

WHAT DOES THE TYPE NUMBER MEAN?

Contrary to the common belief that the numbers on flour packages provide information about the fineness of the flour, they reveal something quite different. The type number (00, 0, 1, and 2) expresses the mineral content of the flour and indicates how many milligrams of minerals are present in 100 grams of flour. If 100 grams of flour are burned at 900 °C, a mineral residue remains – the so-called ashes.

The higher the type number, the greater the percentage of vitamins, minerals, and fibers. Lighter flours have lower type numbers because the flour is extracted only from the inner white endosperm of the grain. This means that the flour contains fewer nutrients and less fiber.

GLUTEN

WHAT IS GLUTEN?

Gluten is a protein compound made up of the main proteins gliadin and glutenin. When they come into contact with water, glutenin and gliadin combine to form the protein gluten, also known as the glue protein.

Gliadin and glutenin proteins are primarily found in grains, especially wheat and spelt. Depending on the quantity of proteins present in a grain, the flour will develop more or less gluten, and the dough will rise more or less effectively. The amount of gluten in a grain varies depending on the type of grain. Spelt is the grain that contains the most gluten, followed closely by wheat. Barley and rye contain less gluten. Gluten-free grains include millet, rice, and corn, as well as all pseudocereals (such as quinoa, amaranth, or buckwheat).

THE STRENGTH OF FLOUR

WHAT IS FLOUR STRENGTH (W VALUE)?

In relation to gluten content, the so-called flour strength, measured in the unit W, is crucial. It indicates how much a dough can rise without collapsing.

A high W value indicates a high gluten content. The higher the W value, the more water can be absorbed. Flours with a high W value are primarily used for longer fermentation times, as flours with high baking strength work more slowly.

At Molino Merano, the flour strength is indicated by numbers (2, 4, or 6).

Number 2 corresponds to low flour strength
Number 4 corresponds to medium flour strength
Number 6 corresponds to high flour strength

EXPIRY DATE & STORAGE

HOW LONG DOES FLOUR LAST?

In principle, flour has a very long shelf life as it is a dry product.

It is important that flours and other cereal products are stored in a cool, dry, airtight place and protected from pests. Since food moths also feed on paper, flour should be transferred to airtight glass, plastic, or ceramic containers.

Lighter flours can be stored for about 12-18 months if stored correctly. Darker or whole grain flours can be stored for about 8-12 months if stored correctly. Since whole grain flours also contain the outer layers of the ground grain and the germ, they may become rancid more quickly.

TROUBLE WITH FLOUR MOTHS: WHAT TO DO?

An infestation of food moths can be a real nuisance, especially in summer. The eggs and larvae need warmth to develop, and in the refrigerator, foods are generally safe because the larvae can only develop at temperatures above 10°C.

If you have identified an infestation in your kitchen or pantry, it's time to take immediate action:

Firstly, dispose of contaminated products and thoroughly clean the environment.
Cabinets or drawers containing contaminated food should be thoroughly cleaned and then wiped down with a mixture of vinegar and water. The household remedy vinegar kills any existing moth eggs.

Preventing Flour Moths:

Store food as dry and fresh as possible.
Paper packaging is not a barrier to moths, so flours should be stored in airtight glass jars or plastic containers.
Ensure low humidity in your pantry.
Avoid storing excessive quantities of flours and cereal products. Reduce stocks, especially in summer, and purchase smaller quantities more frequently.
Place sources such as cedarwood, lavender, or tea tree oil in the pantry. Specialty stores offer pheromone traps that attract males and then capture them. This helps prevent further mating with females.