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What else can I help you with?
Out of wheat flour gram flour and potato juice which ferments faster?
its not that hard the potato's
What is the hard grain left after milling flour?
Semolina
What is the difference between all purpose flour and bread flour?
All-purpose flour is milled from hard wheats or a combination of soft and hard wheats from which the home baker can make a variety of delicious products. Bread flour is made from hard wheats that are high in protein and gluten. The increased gluten strength is necessary for excellent yeast breads. Vital wheat gluten can be added to all-purpose flour to achieve similar results.
How do you get flour off tea towels?
Shake them hard or wash them.
Can you replace bread flour with superfine flour to make bread?
Superfine flour should not be used in place of bread flour. Bread flour is made from "hard" wheat that has been bred to have the high gluten content that makes proper bread.
Availability of wheat flour in India without gluten?
its hard to find wheat flour without glutten . if ther is kindly inform me
What can I make when I combine whole wheat flour white flour cornmeal cinnamon egg honey?
A mess or a hard sweet cracker.
What flour is best for pizza dough - hard or soft?
00 flour is best for pizza dough. It is closer to the flavor of Italian made pizza
Why use hard fat for rubbing in?
To obtain a flaky pastry. The hard fat (butter or lard) does not melt into the flour but creates many layers of fat separated by flour. These layers become flakes when the pastry is baked.
Who uses banana flour?
me but its really hard to use try to use it in cake
What are the properties of plain flour?
A protein called gluten (glutenin) is responsible for the wheat flour's elastic properties. If there is more gluten in the flour, it makes it easier for the flour to have a rough texture and vice versa. High gluten flours are produced from hard wheat. Example of high gluten flour is bread and pizza. Cake flour is produced from soft gluten flour.
What is reason why soft and hard flour are use in cream cracker production?
for texture, soft (wheat kernel) flour makes a spongy cracker but has more gluten and holds together better. Hard (kernel) flour has less gluten, crumbles easily, and makes a crisp cracker. A mixture of the two will have best results.
