Blanched Almonds that are very finely ground. To make, grind a handful of almonds at a time in a blender or food processor. Equivalents 1 cup = 3 1/2 oz = 100g Storage Hints Because the nuts are ground so finely, they won’t store for long at room temperature or even refrigerated before going rancid,…
An Alveograph (aka “Chopin Alveograph”) is a tool used to help determine what a particular wheat flour is useful for. The Alveograph uses air pressure to inflate a thin sheet of dough, simulating the carbon dioxide bubbles that are present in bread dough, that cause dough to stretch when rising. The Alveograph indicates how pliable…
Barley flour is mostly made from pearl barley. Until recently, it wasn’t made from a “more complete grain” barley than pearl because of the expense and difficulty of getting off barley’s tough hull without taking the bran off with the hull. New hull-less varieties of barley are emerging, however, which eliminate the processing that would…
Buckwheat flour is a powder ground from the grain known as buckwheat. There are two forms of buckwheat flour, light and dark. The light one is made with hulled buckwheat; the darker flour is made from unhulled and has dark flecks from the hull. The dark one, naturally, also has more fibre. Buckwheat flour is…
Cornmeal © Denzil Green Cornmeal is a very coarse meal made from certain types of sweet corn. To make cornmeal, corn kernels are removed from the cobs, dried, then ground coarsely. The corn used is usually Dent Corn. The Cornmeal may be white, yellow or blue, depending on the cultivar of Dent Corn used. The…
A flour dredger looks like a large salt shaker, but it is designed for sprinkling flour. The holes in it on the top are wider than they would be for a salt shaker.
A flour duster is a tool for sprinkling flour. You can use it to dust surfaces for rolling pastry or kneading dough, dust bread dough before going into the oven, or dust baking pans.
In Germany, a wide variety of grain flours are sold and used. Unlike other Western countries, where anything other than a wheat flour is a “novelty” or “health” flour, rye and spelt flours are still used relatively commonly.
Hard Wheat is called “hard” because its kernels can seem almost as hard as flint. The kernels usually have a glossy endosperm. Generally, winter wheats tend to be soft, and spring wheats hard, but that’s not always the case — some spring wheats are also soft. Hard Wheat kernels require more force and energy to…
Italian flours (as of 2020) are graded by an Italian law passed in 2001. [1]Presidential decree # 187, 9 February 2001. “La legge italiana stabilisce chiaramente le caratteristiche e le eventuali denominazioni con il Decreto del Presidente della Repubblica n.187 del 9 febbraio 2001” DECRETO DEL PRESIDENTE DELLA REPUBBLICA 9 febbraio 2001, n.187. This law…
Mung Bean Flour is a finely ground, powdery white starch made from Mung Beans. When wet, it may show pink or green hues. In Asia, it is used to make Bean Thread Noodles (aka Cellophane Noodles, Glass Noodles), as well as Bean Starch Sheets. In India, used for breads and desserts. To make Mung Bean…
Soft Wheat is wheat with a soft endosperm. The kernels tend to be oblong, and not shiny. Generally, winter wheats tend to be soft, and spring wheats hard, but that’s not always the case — some spring wheats are also soft. Soft Wheat kernels require less force and energy to grind them up than do…
