Alpha Amylase is an enzyme present naturally in many things from egg yolk to wheat kernels to the saliva in your mouth [1]. It breaks long starch molecules into sugars (small dextrins, glucose and maltose) that can be absorbed easily into the body, or eaten by yeast. This break-down process is called “hydrolysis.” It is…
Bread Flour
Bread Flour
Bread flours are mainly milled from hard wheat, which gives them a high protein content which produces a high level of gluten for raising bread. “Bread flour is made from hard wheat and the higher gluten content creates volume and a chewier product desirable for loaves of breads and pizza crusts. Bread flour is not…
Bread Improvers
Bread Improvers is a generic term for items that help improve the quality of a loaf of bread. Two of the best known ones are Ascorbic Acid (aka good old vitamin C), and Alpha Amylase (an enzyme which helps to break down starch.) Other items include gluten flour (aka Vital gluten), and in France, broad…
Broad Bean Flour
Broad bean flour is made from dried, uncooked broad beans in pods. The dark, tough spines on the bean pods are usually removed before grinding. The classic French baguette contains broad bean flour. The broad bean flour will be up to 2 % of what’s in the flour that is used, which is usually Farine…
Bromated Flour
Bromated flour is wheat flour with potassium bromate (KBrO3 ) added to it. Potassium bromate (aka bromic acid or potassium salt) is a “maturing agent.” It comes in white crystals or powder. It strengthens the gluten, makes the resulting dough easier to knead and better rising. It also causes the dough to be more elastic,…
French Bread Law 1993
Le Décret Pain (1993) Decree n° 93-1074 of 13 September 1993 made for the application of the law of 1 August 1905 with regard to certain categories of breads NOR: ECOC9300130DThe Prime Minister, On the advice of the Minister of State, Guard of the Seals and Minister for justice, the Minister for the Economy and…
French Flours
French flours have their own formulation and classification systems. They are unique suited both to the type of wheat easily sourced in France, and to the baked goods typically produced with the flours. Grading system of French flours French flours are graded and classified based on the measurement of how much ash (or residual mineral…
Gluten Flour
Gluten is a natural protein in some grains, particularly wheat. It is this protein which, when combined with water, make dough elastic and able to hold the gas from yeast and steam during baking which causes bread to rise. Gluten flour is made from hard wheat that has had both the bran removed (as in…