Wheat flour in Russia, types, varieties, properties

[kirch]

kirch, no, I haven't seen this one yet. We have a large one recently, maybe you will.

[Natalia]

Nataliahopefully. Especially I go to Pyaterochka and watch

In the 7th continent they ask for 110 rubles for a pack of krupnova.
In general, the hucksters have become insolent, it turns out 4-5 times the markup ...

[A citizen]

A citizen, we have 47-49.

[Bast1nda]

Bast1nda,
It was in our top five at 39.90.
In the 7th continent, the hucksters generally demolished the towers.

Yesterday I bought Nizhegorodskaya in Magnet

I enjoyed it. I liked it. And rye is also good with them.
When I meet Nizhny Novgorod flour, I definitely buy

[Olga]

Olga, Thank you. Then you still need to buy, especially since it is cheaper than Macfa, which I use

And I am not friends with McFa

[OlgaGera]

OlgaGera, for some reason, too.

I thought one such that I am not friends with McFa, it turns out there is a support group.

And what does not like Macfa? I got used to it somehow. Once I bought it, I don’t remember what kind of flour and could not knead the dough for manti. No matter how much flour I added, it still floated. Since then I'm afraid

[kirch]

kirch, I had the same thing with McFa + bad bread rose.

I am not friends with makfa because of the price.
And so, no worse than the other.

Now I kneaded the dough in 5 minutes from the Nizhny Novgorod one. We'll see

[kirch]

kirch,


As a result?
Great as always?

Now I'm just going to bake

Flour Tape and Starooskolskaya
, Ok

[orange]

orange,
Not bad flour, but overpriced.

[Flour ElitPak Lavrovskaya rye bakery peeled]

I bought a new rye flour today Flour ElitPak Lavrovskaya rye bakery peeled:

The price for my village is very even, 55 rubles / 2 kg.

Boom to try !!!

Here is my tortilla made from Novgorod flour. Credit to her

[kirch]

kirch,
With delicious pastries!

I just bought the Alekseevskaya general purpose, I was tempted by the protein 12)). And what kind of flour, I don't know. Does it go well for bread? And for baking?

Now there will be a cry from the heart: someone, explain to me or poke your finger where it is clearly written. For a long time I can't figure it out: are the gluten and protein content in flour not the same thing? Strong flour - is there a lot of protein? Or gluten free? What are the characteristics of choosing flour for various baked goods?

Help mi !!!!!!

By the way, for some reason, MacFoo also stopped buying, although there are no complaints about her)). Someone jinxed them))
I take Ryazanochka, flour as flour. And rye 2 kg for some reason on sale only "One and Kvass", you do not have to choose.
I bought "Nordic" for Easter cakes, I haven't baked it on it before, I'll try.

Once I tried to strengthen the flour, add dry gluten to the bread, but it turned out that my leaven does not like any powders, refuses to eat).

Strong flour - is there a lot of protein? Or gluten free?

Strong flour where there is a lot of gluten. For baking, it is better to take baking flour, rather than general purpose.

And what does the amount of protein affect?

And what does the amount of protein affect?

For gluten

Aaaaa Save-help

Well, are they good, kind people?))))

[Admin]

Now there will be a cry from the heart: someone, explain to me or poke your finger where it is clearly written. For a long time I can't figure it out: are the gluten and protein content in flour not the same thing? Strong flour - is there a lot of protein? Or gluten free? What are the characteristics of choosing flour for various baked goods?

Help mi !!!!!!

here I am in absolutely the same misunderstanding
the higher the protein, the more gluten, the better for bread? and for cakes and muffins? and for a biscuit, on the contrary, is worse?
what conclusions? I reread all these topics, only there was more porridge in my head.
Tanyusha-Admin, and you bake cakes from what flour?

Now I read that gluten is a part of proteins, water-insoluble, flour also contains others, water-soluble.The question arose: how is it that the flour of the highest grade should contain at least 28% gluten, and on the pack they write "protein 10.3", for example.

And one more thing: if you take 2 flours with the same protein content, they can have different gluten content ??? And what then should you look at on the pack?

[Liza]

Liza, I bake cakes from the highest grade flour that is in the store. Recently (and not only) I have been buying Tver flour of the highest grade - I really like it, good quality flour.

In Moscow and Russia, 28% flour is very rare. Basically, there is an average flour of 10%, as accepted by GOST standards. It is rare to find even 12%.

[Sibelis]

Sibelis,
The gluten in wheat flour is primarily a protein called gluten.
Strong flour means that the dough keeps its shape well, more swelling.
And it is gluten that is responsible for this, it is also gluten, that is, protein.
Accordingly, the more protein, the more gluten.

It seems as simple as possible "on the fingers" - so it will be clearer?

And one more thing: if you take 2 flours with the same protein content, they may have different gluten content ??? And what then should you look at on the pack?

Maybe if we compare the flour of the highest and let's say whole grain, where the increased protein is due to the husk (bran).
For premium flour, the differences will be extremely insignificant, and will not affect anything.
Therefore, when they talk about protein in flour, they mean exactly premium or general-purpose flour, where there is practically no bran.

[Sibelis]

Sibelis, amount of protein not equal the amount of gluten!

In baking wheat flour of different grades, the content (mass fraction) of raw gluten is standardized in accordance with GOST R 52189-2003 “Wheat flour. General technical conditions ". Below is the minimum content (%) of wet gluten in different types of bakery wheat flour.

Extra grade - 28%

Premium grade - 28%

Krupchatka grade - 30%

First grade - 30%

Second grade - 25%

Wallpaper - 20%

🔗

In Moscow and Russia, 28% flour is very rare.

thus almost any flour about 28%

[Sibelis]

Sibelis, for me so Alekseevskaya excellent flour. The landowner Krupnov disappeared from the Pyaterochka network, Alekseevskaya remained, it would be good for a long time.

[any]

thus almost any flour about 28%

Maybe in fact - yes.
But on sale almost all flour at the average level of 10%. This is due to the fact that mills collect, when grinding for trade, different flours into one pile: from last year's, different fields, harvests, and even partially dilute it with weak frozen flour.
And there are separate packages with pure high-quality flour, 12, 28 and so on% - but such flour is more expensive

Here's what I got answered on one site:
28-30% refers to the content of raw gluten, that is, gluten, which has been washed from flour, squeezed with palms and weighed. Raw gluten is highly hydrated, meaning it contains water. The dry gluten content is about 2.5-3 times less than the raw gluten content. If the pack says "protein 10.3", then this refers to anhydrous protein (the total content of gluten and other proteins). How much gluten in this flour is unknown. If the baker is going to calculate the nutritional value of his products, then he will need information on the protein content in flour (i.e. 10.3). If a baker evaluates the baking properties of flour, he will first of all pay attention to the content of raw gluten (28-30%) and to IDK (IDK characterizes the quality of gluten). If you buy flour produced in accordance with GOST, then the gluten content in it will meet the requirements of GOST, and everything will be fine with gluten. For rich products, you should buy premium flour with a maximum content of high-quality gluten (at least 28%, preferably more). Try to determine the content and quality of raw gluten in flour yourself. It's very simple.

for me so Alekseevskaya excellent flour. The landowner Krupnov disappeared from the Pyaterochka network, Alekseevskaya remained, it would be good for a long time.

We have both disappeared from the fives, it's good that I immediately took 2 large packs.

thus almost any flour is about 28%

In addition to the "strong" gluten, which we discussed here, the "adhesive" properties and attributed to gluten are also a number of amino acids, which are "pro-proteins", which require heat and sun for the transition into protein, which is due to the higher protein content on south and low in Siberia.
In any case, the percentage of gluten is proportional to the protein content, since in plants there is an equilibrium amino acid-protein, and amino acids are primary with an increase in the amount of which, accordingly, their transition to protein increases.

28-30% refers to the content of raw gluten, i.e. gluten, which has been washed from flour, squeezed with palms and weighed.

Not exactly what I just wrote about.
There is water, but "pro-proteins" have a greater influence, including for water retention.

[A citizen]

A citizen, so I also took 2 packs yesterday. We wanted to take even more, and then decided, well, you don’t buy for all your life. If it disappears, we will search again. It is so often with us that you just dig something good, bah ... or it gets spoiled or even disappears.

[Bast1nda]

Bast1nda,
Therefore, I constantly use the excellent and inexpensive Lipetsk from Auchan "every day" (which is 2 times more expensive brand "Limak"), and the white and higher quality large ones are in reserve - the package has gone for "checking", now it will be spent on cakes, there, if it appears, it will always be possible to update the reserve, and this one can be used for current baked goods.

We never had Krupnov at Pyaterochka. Yesterday I bought this flour for 49 rubles. Protein written 13%

We never had Krupnov at Pyaterochka. Yesterday I bought this flour for 49 rubles. Protein written 13%

You looked in the wrong place, this flour is only 10% protein.
13% is 100 grams of the daily recommended rate.
I took one last week for 38.45.
Not really, Lipetskaya from Auchan "every day" at the same price (38.50), behaves better in HP, although the protein is also indicated at 10%.
The only thing is that Ryazan flour is a little whiter, but it is inferior to flour "large landowner".

[A citizen]

A citizen, and that yellow flour is considered worse than white?
Just alekseevskaya yellowish, I liked it so much, a pleasant, warm shade. And for some reason I thought that being yellower meant "more thoroughbred", that is, better.

[Bast1nda]

Bast1nda,
Yes, no worse, it just isn't bleached.
The only thing is that the amount of protein increases in the presence of milled bran, but then the flour is already 1 grade, or even 2 grade.
General use, like Alekseevskaya, with 12% protein is no worse than bleached higher, and even slightly better in usefulness.

[A citizen]

A citizen, well, great, I like it in the product, and I like it in color. All so warm.

You looked in the wrong place, this flour is only 10% protein.
13% is 100 grams of the daily recommended rate.
I took one last week for 38.45.
Not really, Lipetskaya from Auchan "every day" at the same price (38.50), behaves better in HP, although 10% of protein is also indicated.
The only thing is that Ryazan flour is a little whiter, but it is inferior to flour "large landowner".

How complicated it is. I used to use McFa, I liked her and didn't bother with protein

[kirch]

kirch,
Yes, there is nothing complicated, I don’t take macfa just because of the unjustifiably high price, the last time I saw it was from 67 rubles, which is almost two times cheaper than my usual expenses (38.50).
It would cost no more than 40 rubles, I would take it.
We are talking about 2 kg bags.
Bast1nda,
We have no Alekseevskaya in the top five, at the intersection was, but torn packages, they would be ashamed to exhibit such.

Quote: Sibelis from Today at 10: 4628-30% refers to the content of raw gluten, that is, gluten that has been washed from flour, squeezed with palms and weighed. Not exactly what I just wrote about. There is water, but "-proteins" have a greater influence, including for water retention.

Quite right, because this is a standard laboratory test for gluten.

I looked at a bunch of different flours in the shops, everywhere there are 10 squirrels. I didn't find Krupnov and Alekseevskaya. And my recipe requires 60% strong flour ...

Gala, Nordik to help, in my opinion, this is the only strong flour on sale

I have never seen Krupnov, Alekseevskaya came across for the first time yesterday in a random place, for some reason she immediately looked at me, took two at once))