What You Need to Know
Produced by bolting (sifting) whole grain flour through screens with 70-85% extraction rate, retaining soluble fiber (beta-glucans) and aleurone layer proteins while removing coarse bran particles. Contains 12-14% protein with balanced glutenin:gliadin ratio.
Provides the nutty flavor and nutritional benefits of whole grains while maintaining sufficient gluten development for bread structure.
Key Parameters
Temperature
°C - °C
Time
-
Equipment
PlansifterImpact millPuriFyers
Steps
- 1.
Pain de campagne (France): Creates open crumb with rustic flavor
- 2.
Seeded rye blends (Germany): Balances dense rye with wheat extensibility
The Science
Primary Reaction
Mechanical separation