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Flour

  1. What is Emmer Flour?

    What is Emmer Flour?
    Emmer wheat (Triticum dicoccum), milled to make Emmer flour, was domesticated from a wild grass and Einkorn in the Ancient Near East over 9,000 years ago. Einkorn, together with naked barley, arrived in Britain around 2,000BCE, where together they were believed to have been the principal bread “corn” of Bronze Age farmers. Emmer was not a very high-yielding wheat so...
  2. A BUMPER Harvest for Rye!

    Last year’s lovely, long and hot summer (or prolonged, severe drought if described by a farmer) caused many modern cereals to fail or to grow very poorly. Some crops that seemed to be doing fairly well then failed as the weather turned wet and made harvesting difficult thereby reducing the quality of the harvest. Dramatic swings in the weather during the...
  3. French Flour from Foricher FAQ

    What is the “T” system for French flour? The number following the T denotes the amount of ash (and so bran) left in the flour. T45 (pastry flour) is very white flour, T55 and T65 are the “standard” white bread flours (similar to Italian 00) and T80 is slightly darker. T110 is brown (some of the bran removed) and T150...
  4. My recipe asks for "malt powder" - which do I choose?

    My recipe asks for "malt powder" - which do I choose?
    "Malt powder" is quite a vague term, as you will read below. The one to choose depends on what the malt powder is being used for in order to discern which the author intends. A natural improver Diax (diastatic malt powder) is cream coloured and used in very small quantities (10g per 1000g flour). It is used as a natural...

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