Crochet
Quote: Krosh
the other day I bought this flour

It turned out to be a wonderful meal, I recommend it !!!

For a little more than a month, I've been baking everything on it !!!
Bast1nda
Alekseevskaya ended with us, did not stay long. Sorry. And there is no big one either.
Now in the Five there is another - Nekrasovskaya.
Did someone use her?

Wheat flour in Russia, types, varieties, properties
Wheat flour in Russia, types, varieties, properties
Admin

Once I used such flour - ok, it seemed to me. And protein 11.5%
olaola1
I did not like it, it is very dark, darker than the 2nd grade flour, from which I now bake. After sifting, some dough pieces and debris remain in the sieve. And I took 8 bags. Now I don't know what to do with it.
m0use
I agree with Olya, it is imperative to sift, a little garbage and dark, it takes a lot of water, and it's very good ...
A citizen
Bast1nda,
Normal flour.
Garbage, of course, does take place, but there is not much of it and it is rather "cut-off", I did not sift it.

Quote: Admin
And protein 11.5%
Here the protein from the shells of the grains, that is, "bran".
Bast1nda
A citizen, m0use, olaola1, I took one package for testing - I will try. We have not very varied with flour, so I decided to try a new one, especially since krupnov and Alekseevskaya disappeared from sale, only I got used to them.
olaola1
I wrote not about bran, but about garbage.
Wheat flour in Russia, types, varieties, properties
After sifting about 100 g. flour. Often you come across threads, hairs and other debris, as well as unmilled grains. And to sift or not to sift flour is everyone's personal business. As they say, think for yourself, decide for yourself.
june1971
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

Where is it sold in St. Petersburg?
A citizen
june1971,
Rather, in magnets, at least in Moscow, I saw this there.
Petson
The flour "Landowner Krupnov" has reached us. How she made me happy! It has a silky and delicate structure, white color and pleasant aroma. The yeast dough came up easily and evenly. Here are my buns--
🔗 🔗
A citizen
Yes, the flour was better than makfa and the price was good.
olaola1
Not so long ago I saw from Sergey (Register) a link to the production of spelled flour (Krasnodar Territory). I ordered 5 kg for a sample. flour, spelled bran, spelled cereals. The flour is excellent. I was especially pleased with the price - 80 rubles. per kg. Today we returned from the sea and bought more flour directly from the manufacturer. They send their products by mail, they gave it to me for the first time with a regular bus driver. They have a lot of interesting things. Price list will be sent upon request. If anyone needs it, I will write the coordinates in a personal. This is by no means an advertisement, I just share information. By the way, a very tasty porridge is obtained from cereals. The bran is very small, I liked the bread with them.
Petson
Quote: Resident

Yes, the flour was better than makfa and the price was good.
At the expense of "was" not in the know. We (Yeisk, Krasnodar) have a price of 75 gold for 2 kg .... for someone like, but for me it's a little expensive
A citizen
Petson,
We had it at 39.90.
rodnik
Good day! Today I bought flour 1 grade "Flour for bread and homemade baking Dobrodeya". Accidentally ran into. Who used it for bread, tell me how is it? Maybe I need to run to buy it))))
Irgata
Quote: dim102
This is the question for the 2nd grade wheat flour.
Has anyone used it in baking?
I read the topic quickly, yeah, I recently bought a bag (50 kg, it's not a kg of flour to choose for half a month) flour at last , 2 varieties, very beautiful flour - yellowish, silky, not loose, it keeps on a spoon like a hill. Flour of the 2nd grade is so rare in our stores.About 7 years ago I bought 15 kg, also 2 varieties, but it was more free-flowing and brownish, apparently there was more bran, the bread turned out to be too heavy, I spent it on flour and cakes for a dog, and I really like dumplings made from dark flour. Yeah, but this flour is different, the bread is very tasty, but the loaves are lower than with the first-class, although porous, light. And here's the question again - who baked the bread only on 2 grade flour? Is that how it should be? Are the rolls lower? Tasty. I want to bake without adding the first-class, since such happiness came with good flour.
A citizen
rodnik,
The trade mark of the Omsk company, I have not seen this in Moscow, maybe I simply did not pay attention if the price is higher than the limit for flour at 20 rubles / kg.
Irgata
Quote: rodnik
I bought flour of the 1st grade "Flour for bread and homemade baking Dobrodeya".
baked, good, no worse than Altai
Yaroslav
Good evening, can you please tell me the domestic durum wheat flour? In our city (Yaroslavl region) there is a whole flour mill, but there is only soft varieties.
Alinenokk
My question is: if, for example, I add bran to the first grade of flour, will such a mixture be equivalent to the 2nd grade ?!
That is, I read that the highest grade is harmful not only by the absence of something there (fiber, vitamins, etc.), but also by the fact that it is chemically bleached.
Therefore, I want to correctly formulate my question: flour of the 1st and 2nd grades are also bleached to some extent ?! I want to capture the "value" of the 2nd grade not by the presence of useful components (the same bran, etc.), but by a lesser degree of processing by various chemistry.
For a long time I have been baking bread in a bread maker from the highest grade with the addition of bran, a little rye flour, etc. Recently I found a place where you can buy both 1st grade and 2nd grade at the same price. And then I thought, maybe I'm changing an awl for soap, because I can add my own bran to the 1st grade ... Should I buy the 2nd grade? Maybe the 1st grade is not bleached, and with the addition of bran it will ALREADY be a sufficient step on the way to healthier bread?
Admin
I already answered in another thread
Bast1nda
But such a white (produced by Stary Oskol), protein 10.3, is it suitable for cake and muffins?
I haven't tried it for bread either. Someone worked with her, how was she?
Crochet
Quote: Bast1nda
Someone worked with her, how was she?

Natasha, I really, really liked it, for quite a long time I baked only on it), and everything in a row, and bread, and muffins, in general, all the baked goods)) ...

And then they stopped bringing it to us, switched to another brand ...
Kit
Quote: olaola1

Not so long ago I saw from Sergey (Register) a link to the production of spelled flour (Krasnodar Territory). I ordered 5 kg for a sample. flour, spelled bran, spelled cereals. The flour is excellent. I was especially pleased with the price - 80 rubles. per kg. Today we returned from the sea and bought more flour directly from the manufacturer. They send their products by mail, they gave it to me for the first time with a regular bus driver. They have a lot of interesting things. Price list will be sent upon request. If anyone needs it, I will write the coordinates in a personal. This is by no means an advertisement, I just share information. By the way, a very tasty porridge is obtained from cereals. The bran is very small, I liked the bread with them.
Tell me, in which store did you buy spelled?
Admin

It is better to ask about this from the residents of your region-city https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=39.0
Spelled today can be bought in groats or healthy food departments, in large supermarkets - or ordered on the Internet.
Natazum
Bast1nda, white - olive flour for bread and cakes. sold in Auchan
A citizen
It is everywhere, but the same Ryazan in fives / magnets is no worse, and it costs almost half the price.
Pochemuchki
Quote: Resident

It is everywhere, but the same Ryazan in fives / magnets is no worse, and it costs almost half the price.

Once I bought a Ryazan 1st grade, the package was affected by insects.
A citizen
But what do insects have to do with the baking properties of flour?
It depends on raw materials and storage.
grinaty
Natazum, I agree: Belonezhnaya is an excellent flour, really white, good for baking!
I am okay with Ryazanochka - ordinary bread flour, but 2-3 months ago I bought 2 packages of 2 kg, so I hardly used it - the dough was floating, I had to mix it with McFa, otherwise - nothing else. 40-43 rub. for 2 kg - I'll try a bag! It's just that the party is very different from the party. In my memory, only with McFa there have never been problems, so there are always a couple of packets of flour in the stash ready
A citizen
grinaty,
If the dough floats, doesn't this mean that you need less water or slightly increase the flour itself?
And at a price, it is often sold for 35-36 rubles, so even 40 rubles is some kind of funny action.
Admin
Quote: Resident
If the dough floats

... it is also useful to know something about the quality of flour How to determine the quality of flour and grain

The dough floats not only from excess water
A citizen
Admin,
You are right, as always!
grinaty
AdminIndeed, it is the dough that floats - during the proofing, a spreading "drop" is obtained from the tight kolobok. Today I tried the purchased package (batch from 28 o9.16) - white, good baked flour. You can buy a couple of packages at this price - after all, it's not 73, as it was before the action.
A citizen
grinaty,
In magnets, it is even without shares at this price - 40-42 rubles.
grinaty
A citizen, so there are no Magnets nearby, there is one - you just have to go. If I am in that area, I go, of course. I will now look at the flour, thanks
Leta
Good afternoon, dear forum users!
And you know, the Roskontrol Consumer Union again checked the flour from the stores, and it turned out that everything was contaminated with potato sticks, did not meet the GOST standards for the amount of gluten, and did not fit any standards at all.
here is a quote:
"Four out of five samples do not meet the requirements of GOST R 52189-2003 for premium wheat flour. A low level of gluten, a low falling number, high ash content and grind size are characteristic of completely different varieties than for the declared higher. Such flour will not give those high , expected, indicators and consumer properties of finished baked goods - bread and bakery products, which, in fact, was shown by the laboratory baking of hearth and mold bread.
In each sample of flour, the product was found to be infected with pathogens of "potato disease".
The organoleptic characteristics of the resulting bread were far from the best. "
I cannot publish any links, since I rarely write here, but if anyone is interested, the article can be found on the Roskontrol website, in the Journal section, it is there at the beginning.

I'm shocked, to be honest. What kind of flour should you buy then?
ankver
Hmm, a similar problem with the Ryazanochka floats, and what is strange is precisely from the 2 kg packages. I added a little less liquid and .. begins to tear the crust. And the bread tasted somehow strange. Maybe we started to make flour on the left, Russia is a wonderland! So I saved ... Makfa is our everything!
anakhoret
Quote: Leta

Good afternoon, dear forum users!
And you know, the Roskontrol Consumer Union again checked the flour from the stores, and it turned out that everything was contaminated with potato sticks, did not meet the GOST standards for the amount of gluten, and did not fit any standards at all.
here is a quote:
"Four out of five samples do not meet the requirements of GOST R 52189-2003 for premium wheat flour. A low level of gluten, a low falling number, high ash content and grind size are characteristic of completely different varieties than for the declared higher. Such flour will not give those high , expected, indicators and consumer properties of finished baked goods - bread and bakery products, which, in fact, was shown by the laboratory baking of hearth and mold bread.
In each sample of flour, the product was found to be infected with pathogens of "potato disease".
The organoleptic characteristics of the resulting bread were far from the best. "
I can't publish any links, since I rarely write here, but if anyone is interested, the article can be found on the Roskontrol website, in the Journal section, it is there at the beginning.

I'm shocked, to be honest. What kind of flour should you buy then?
I confirm with regard to wheat flour of the first grade "Starmel". Infected with potato sticks. Bread damp after 3 days and smells like ammonia
George185
Good afternoon! ... who will tell you ... how to get a "rubber" crumb? ... so that when stretched, it behaves like rubber ... conditionally ... I clearly formulate it? ... sorry if something is wrong ...
Admin

Read here the tips of our members of the forum:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=135.0
George185
I'm sorry ... I didn't find the "rubber" texture (((... does it generally depend on flour? ... or on other factors? ... sorry again ...
eye
George185, everything is subjective, for me a rubber crumb is a ciabatta, enter it in the search bar at the top of the page, the site will give out recipe options.
Good luck with your bread!
George185
thanks! ... I'll try ...
sveta777
Dear Yulia Antipova, tell me. I bought some flour. And you have a quote
Quote: Ligra on Apr 07. 2015, 16:04
For baking, it is better to take baking flour, rather than general purpose.
But something is wrong. The gingerbread man was superb when kneading. And then it baked. Have you met this one? Someone from such a pitch? Kineshma flour. Specialist. for baking homemade bread.
Wheat flour in Russia, types, varieties, properties
Admin
Quote: sveta777
Specialist. for baking homemade bread

This is just a marketing ploy of vendors-manufacturers, and nothing more ... especially if the manufacturer is little known.

Almost any flour can be used to bake bread, provided that it meets the accepted flour quality.

And follow the flour-liquid balance when kneading, and you get a wonderful bread CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"
Crown
Quote: Admin
Almost any flour can be used to bake bread, provided that it meets the accepted flour quality.

And follow the flour-liquid balance when kneading, and you get a wonderful bread
I agree completely!
I bake bread, cakes and other pastries on inexpensive Ashanov flour "general purpose", protein 10.8, the dough rises well and bakes well, and I don't even have an oven, but HP.
Rye, too, as I took once in the same store, peeled off the Moscow melkomyuinat No. 3, I constantly bake bread only from it.
Some unscrupulous manufacturers, in order to make flour more marketable, bleach it with chemistry, so I stay away from all these "snow-white", "self-rising", etc., because no one will process cheap flour with chemicals, because they also cost good money ...
And the other day I tried the first grade flour of the brand "your choice", so it also turned out to be a wonderful bread.
Elena
Quote: CroNa
ashanovskaya flour "general purpose", protein 10.8,
Crown, Galinarather than 10.3?
Crown
Quote: Elena
CroNa, Galina, not 10.3?
No, no, no, 10.8.

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