Before this tangent gets too far away from the volute...allow me the chance to expound on wheat berries,grinders and the making of flour. Firstly, grinding coffee and grinding grains to make meal or flour are two different processes. There's reasons why the machines are call coffee grinders and flour mills. The two are incompatible.
There are many types of wheat; these different types have many applications for use in baked products. Wheat,such as hard,red winter wheat have a high protein percentage and when wet,as in a dough or sponge formation, are able to for long-chain proteins (glutens) that are quite elastic. These gluten proteins are essential in capturing carbon dioxide that is the byproduct of yeast aspiration in the production of bread. This provides texture and an open-cell structure to bread rather than a hard lump resembling a paperweight? Hard,white winter wheat, having a slightly lower protein content than the previous type of wheat, is more suitable to making high quality pizza dough and sandwich buns. The soft red spring wheat is suitable for making short pastry that produces a fine flaky crust; The soft, white, spring wheat, having no protein is best for making hi quality cakes. Durum wheat makes wonderful extruded pasta and noodles and Semolina wheat is good for hand rolled noodles and pasta that is hand-cut and usually served fresh or slightly dried.
As far as flour mills go, I have an impact,steel burred flour mill that I bought from Pleasant Hill Grain for Under $300. They have another model for $200. By the end of summer Ill be geared up to a $15 K stone mill to grind quite a bit of grains.
There are many types of wheat; these different types have many applications for use in baked products. Wheat,such as hard,red winter wheat have a high protein percentage and when wet,as in a dough or sponge formation, are able to for long-chain proteins (glutens) that are quite elastic. These gluten proteins are essential in capturing carbon dioxide that is the byproduct of yeast aspiration in the production of bread. This provides texture and an open-cell structure to bread rather than a hard lump resembling a paperweight? Hard,white winter wheat, having a slightly lower protein content than the previous type of wheat, is more suitable to making high quality pizza dough and sandwich buns. The soft red spring wheat is suitable for making short pastry that produces a fine flaky crust; The soft, white, spring wheat, having no protein is best for making hi quality cakes. Durum wheat makes wonderful extruded pasta and noodles and Semolina wheat is good for hand rolled noodles and pasta that is hand-cut and usually served fresh or slightly dried.
As far as flour mills go, I have an impact,steel burred flour mill that I bought from Pleasant Hill Grain for Under $300. They have another model for $200. By the end of summer Ill be geared up to a $15 K stone mill to grind quite a bit of grains.
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