Gala
Natasha, I saw Nordik in Perekrestok today. While I bought Altai, there is 11% protein
Tanyusha
Today I bought flour with 13.5% protein from Italy, of course it's expensive, but I couldn't resist.
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A citizen
Quote: Sibelis
Nordic to help, in my opinion, this is the only strong flour on sale
But her price is from 300 rubles / 2kg.

Gala,
Take in the Auchan Lipetsk plant under their brand "every day", in principle, it is suitable for almost everything.
Tanyusha
A citizen, I buy Nordic for 240 rubles, of course it's expensive, but until I find another one with 12 protein, Krupnov disappeared in my area.
A citizen
Tanyusha,
In extreme cases, there are large ones in the 7th continent, but 110 rubles.
I bought in the top five three times cheaper (39.90)
Tanyusha
Was in the Seventh, no, and in the Five, too. Maybe it will turn out on the weekend to go to your house, I bought there the last time.
A citizen
Tanyusha,
And here:

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Gala
Quote: Resident

Take in the Auchan Lipetsk plant under their brand "every day", in principle, it is suitable for almost everything.
A citizen, I have not seen such flour in Auchan on Leninsky. And Nordik at the Crossroads 220 r.
Okay, so far I have solved the problem, and now, with your help, I know where and what to look if I really need to.
Tanyusha
A citizen, it is on the site, but not in the store next to the house.
elnikka
Quote: Sibelis
Nordic to help, in my opinion, this is the only strong flour on sale
it contains ascorbic acid
here is from the test: "The cake turned out to be voluminous from NorDIC flour, but there was little crumb inside. The explanation is simple - the flour contains ascorbic acid. The manufacturer adds it as an improver, and the baked goods look better."

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Tanyusha
elnikka, I already wrote that I have been using Nordic for 2 years, I bake bread every other day and everything is in order with the crumb. And I don't need any tests.
Sibelis
Many bake in Nordic and recommend it, so I bought it for Easter cakes this year. In past years, I baked on Makfa and did not steam).
There is a lot of Italian expensive flour, in principle, in all sorts of ABCs of taste and Globus-gourmet, but, firstly, it stands there like black caviar, and secondly, for some reason the Italians themselves do not bake on it, but bake on manitoba. Well, where is that manitoba? Ayuuu ... At least to see))).
Sibelis
And about the ascorbic acid in Nordic, I do not know if it is there. Well, I myself sometimes add ascorbic acid to the flour, what's wrong? And then, the presence of ascorbic acid does not cancel the protein 13%
Bast1nda
Quote: Resident

Take in the Auchan Lipetsk plant under their brand "every day", in principle, it is suitable for almost everything.
I will buy for trial Ashanovskaya CD. I haven't taken it yet, I'll take it for comparison, especially since it shouldn't seem to disappear from the sale.
Bast1nda
Sibelis, and why put ascorbic acid in flour?
How much is it generally needed, is it not thermally stable? (+40 and yeah)
Sibelis
The acidic environment strengthens the gluten, it acts when the dough is raised in the proofer. There is flour with too strong gluten, on the contrary, it is alkalized. But this is already in production, this does not shine for us))
Tanyusha
SibelisWell, yes, I bought Italian in the ABC, once you can take it for a sample, I added 13.5% protein + I have a good discount there.
Bast1nda
Quote: Sibelis

The acidic environment strengthens the gluten, it acts when the dough is raised in the proofer. There is flour with too strong gluten, on the contrary, it is alkalized. But this is already in production, this does not shine for us))
Won't citric acid / juice work? Also acidifies.
Is the effect really that noticeable?
Admin
Quote: Bast1nda

Won't citric acid / juice work? Also acidifies.
Is the effect really that noticeable?

How much lemon juice to add to bread dough?
Ascorbic acid in bread dough
Sibelis
To be honest, I did not notice)). Except that it turns out sour if you overdo it.
I do not notice the effect of any improvers at all - neither from ascorbic acid, nor from malt, nor from panifarin. Sometimes I put it out of principle)). And it works with them, and without them)).
Bast1nda
Admin, Oh my God! Tatiana, thank you! I will probably never study the whole forum, it is huge.
While I will work with simple flour, then I will begin to improve the existing one.

Sibelis, Thank you. Clear.
Admin
Quote: Bast1nda

Admin, Oh my God! Tatiana, thank you! I will probably never study the whole forum, it is huge.
While I will work with simple flour, then I will begin to improve the existing one.

The whole forum is HERE CONTENTS OF THE INGREDIENTS AND ACCESSORIES FOR BREAD SECTION

The effect of additives must be very carefully observed, they have both an explicit and hidden nature - but they always have.Like the use of various ingredients
Sibelis
You still need to know the flour very well, otherwise you won't understand whether the additive is working, or the flour is special, and you need to run to stock up))
Sibelis
I have a joke that the leaven is very picky - just add something, immediately strike. Well, I don't offend her, she can handle it without any additives))
Admin
Regular flour in the store is never pure in composition.
At the factories, it is always regulated with various additives, for which there are laboratories that check the acidity, gluten, ash content and so on ... and, depending on the desired result, add various additives to the flour.

And there is such a thing as flour retention - after grinding, the flour must lie down for some time so that it becomes suitable for high-quality baking, and the dough does not creep during baking.

Well, and a bunch of moments of different work with the test.
Tanyusha
Sibelis, I found manitoba, so there is generally 14.1% protein.
A citizen
Sibelis,
Well, if it turned out great on the makfa, is it worth paying many times more for the mythical qualities of a Nordic?
Sibelis
Yes, I don't know, if you save money, then not with McFa))
I bought Nordic for the first time to try it - what if it’s really cool!)). Not impressed to be honest.
And the fact that the factories check and regulate the properties of flour is good, they are great).
And I was preparing for Easter cakes - I bought flour in 2 months, dried it, sifted it a hundred times)).
Sibelis
Tanya, where did you find it, on the Internet? Or (lo and behold!) In the store? At least try what a beast is))
Bast1nda
Others used French Shtuchka whole grain flour. I found a whole grain in Ashan, but we can't find it here. Packing - 2 kg.
Here I put bread according to the Panasonic recipe with whole grain flour + yogurt, I'm waiting. Write, can anyone already bake on it. The protein in it is 11.5. The price I can lie, but something within reason, about 60-70.

Wheat flour in Russia, types, varieties, properties

Wheat flour in Russia, types, varieties, properties
orange
I bake with this flour. I use it as an additive to the main wheat in a ratio of 400/50.
I didn't like bread only from whole grain and crumbles
Sibelis
Baked on a French thing of the highest grade, I really liked it. Whole grain is on sale, I saw it, but I didn't get to buy it.
m0use
I constantly take the French thing, I love whole grain very much, and especially for biscuits and cakes I take them Extra "from the tender core of wheat grain", it is white and white.
Bast1nda
m0use, Sibelis, we don't have one, or I just haven't seen it, I'll be sure to rummage on the shelves, I'll look.
orange, and I’m okay, I baked a whole grain 60% whole for 50 simple yesterday. Nothing, I liked it. Not very high came out and next time I will slightly correct the recipe in the direction of increasing the liquid, the yogurt was homemade - thick.
sazalexter
I use premium flour for a long time
Wheat bakery grade "Extra"
Tver Mill. 🔗

Wheat flour in Russia, types, varieties, properties


try, better than any Macfa
Admin
Quote: sazalexter

I use premium flour for a long time
Wheat bakery grade "Extra"
Tver Mill. 🔗

Wheat flour in Russia, types, varieties, properties


try, better than any Macfa

Sasha, great flour! I always use it when I see it on sale, both wheat and rye
Newbie
Quote: Ligra
For baking, it is better to take baking flour, rather than general purpose.
Why suddenly? I constantly bake for general purposes.
Yulia Antipova
Quote: Admin
Wheat flour for general use is perfect for baking bread.
Quote: Ligra
For baking, it is better to take baking flour, rather than general purpose.
Quote: Newbie
Why suddenly? I constantly bake for general purposes.
Quote: Admin
I bake cakes from the highest grade flour that is in the store.
Quote: Bast1nda
Admin, oh god! Tatiana, thank you! I will probably never study the whole forum, it is huge.
While I will work with simple flour, then I will begin to improve the existing one.
My head is spinning
Admin
Quote: Yulia Antipova

My head is spinning

It's like you choose a cow for life, and not a bag of flour weighing a kilogram
Put your head back in place, buy any flour (bakery or general purpose, premium, and so on) and bake a test bread, see the result - and then try the next bag of flour. Thus, decide for yourself the quality of flour and bread from it.

Sometimes flour is "from the same bag", only it is packed in different bags with different inscriptions on them - this also happens.
Crochet
And the other day I bought this kind of flour, 75 rubles / 2 kg. :

Wheat flour in Russia, types, varieties, properties

Protein - 12%

I haven't tried it yet ... maybe I'll try it today ...

Yulia Antipova
Quote: Admin
It's like you choose a cow for life, and not a bag of flour weighing a kilogram
So that's just the point))) That I baked from the first day on the makfa, everything was fine. And then I decided to improve my qualifications and climbed into the jungle))) I thought - I'll get smarter. It turned out that the best is the enemy of the good))) In the end, I even got a little confused). But in the end, it turned out to be all the same to me - we only sell three types of flour - Makfa, Tanderovskaya (I don’t remember what it’s called), and don’t understand that for 16 rubles. So, while I bake on Makfa, until it goes bad. And there it will be seen.

But I am still in sincere admiration that you are so good at these matters.
Sibelis
Everyone praises Altai flour, but I have not seen it on sale. If I see it, I will definitely buy it.

Nordic did not impress me, I will not buy it anymore, only money down the drain.
Two packets of Nordic, 2 kg each, were bought separately, dried equally for a month, baked cakes according to many times proven recipes. As a result, in one batch (package N1) there was too much liquid, so much so that I was stirring, stirring, but still liquid remained. In another batch (package N2) the same story, but vice versa - I had to add liquids, as it turned out quite thick. Once again, I note that both recipes have been repeatedly tested in practice.

And in general, I did not see anything particularly good in this torment. Alekseevskaya is another matter, she made me happy.
Admin
Quote: Yulia Antipova


But I am still in sincere admiration that you are so good at these matters.

Yes, I understand just as much as others
I use the flour in the store, try the oven and analyze what will come of it. I can't, I don't like it ... I change the flour and bake it again and analyze what happened
For the sake of sports interest, I also try varieties of BIO, France, Italy and other expensive varieties, regardless of the cost - I wonder how these types of flour correspond to the declared properties, what comes of it. Often there is no way to bake from such flour, the price bites, but having an idea is very interesting
A citizen
Quote: Newbie
Why suddenly? I constantly bake for general purposes.
I also mostly use general-purpose flour, well, or when the highest with discounts costs about the same as the general one.
Now I see no reason to pay more than 40 rubles / 2kg.

Available now on sale:
The highest grade - Ryazan (38.85 r., Protein 10) and large in the fives (protein 12, yesterday again in the top five for Ak. Pavlov Krupnova took 39.90 r.)
General purpose - very good Nizhny Novgorod (38.10 p., Protein 11.1, in a magnet), melnikoff (38.85 r., Protein 10).
Sibelis
I've never seen Krupnov flour ... Is it for sale in Moscow? What does it look like?
paramed1
SibelisProbably, I mean flour Landowner Krupnov. It happens in the Metro. And in Pyaterochka. I successfully ruined Easter cakes on it, and the same ones on Ryazanochka turned out great on the same day.
Flour Altai is in the online store Grocery Pharmacy, different - wheat, rye, tsz.
A citizen
Sibelis,
So much has been written about her here
Wheat flour in Russia, types, varieties, properties
Ligra
Newbie, Yulia Antipova, in general-purpose flour, the gluten content is not more than 25%, and in some it is even less (if we consider GOST), some other indicators also differ.
In baking flour, the gluten content can reach 30% (depending on the grade, also according to GOST).
The strength of the flour is determined by the physical properties of the gluten and dough. What affects the quality of the resulting bread. And what the manufacturer has mixed in, so no one is immune from this
About protein:
soft wheat 8-11% protein;
solid 11-14% protein.

Quote: Admin
It's like you choose a cow for life, and not a bag of flour weighing a kilogram
Therefore, you have to buy and try (the quality of the flour leaves much to be desired).
Sibelis
Resident, thank you. I have never seen such agony. I don't go to the Metro, there are no Pyaterochek nearby, and it probably doesn't make sense to go to mine on purpose. Usually I bake on Ryazanochka, quite a decent flour.
A citizen
Sibelis,
Ryazan flour is quite normal, if it turns out well and suits the price, then you shouldn't rush about.

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