May 2, 2020 - 5:21am
Rye flour
Todays question is about rye flour.
I'm trying to find 1150 flour but its all so very expensive as it appears to be imported, is there a UK equivalent such as the 1350 from Shipton Mill, or will any dark rye wholemeal be sufficient like Doves Farm Organic wholemeal rye flour.
Thank you
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Table III, here http://www.theartisan.net/Flours_One.htm
indicates "dark rye" is whole-meal, a.k.a. 100% extraction. 100% extraction usually equates to 1.6% ash.
"1150" would indicate 1.15% ash,
"Medium rye" being .65% to 1.0% ash, according to table III.
So... your 1150 might be approximated with a mix of "medium rye" and dark rye (or wholemeal) of the same fineness of grind. Ratio would depend on the ash% of the medium-rye that is available to you.
1150 does not mean exactly 1.15% ash, rather it's a range, from 1.11 to 1.30%. Also, whole rye on the same scale is 1.8-2% ash.
Thanks for that, its been helpful and has left bigger questions!!!
What does seem obvious is that wheat flour is well classified and ryes are not, or at least not here.
My best way forward will really be trial and error and see which ryes give me the result I'm looking for. My planned trip to Germany next year looks likely to involve flour shopping, and maybe some searching questions by Customs on my return, as to all the white powder I have!!!!
Thanks once again.
So if the 1150 is ash content then does this make sense?
Shipton Mill have a light rye type997 and a dark rye type1350.
57% 997 and 43%1350 comes out at 1148.79, so would that mix approximate the 1150 german flour or would that be too easy to assume?
that would be my guess.
The only confuddling factor would be whether the UK system and German system both use "dry weight" calculations, or include humidity/moisture. See the section on how France uses "dry weight" calculations, and US includes a standard 14% moisture in the denominator. I don't know which way UK and Germany go.
And I concur with suave. Ash percents always have a +/- associated with them.
I will use my calculation as starting point, if it works then bingo! If not, I can always have a play with the percentages until I feel its right.
Thanks for your earlier help, much appreciated.
I have purchased flour in Germany and imported it in my luggage to the United States with no declaration or inspection required. Not sure if it is the same for the UK.
No I don't think flour is a declarable commodity in to the UK (yet). I was imagining the scenario of the random stop/check....and the nice keen customs officer seeing kilos of white powder... and promotion.
As regards the +/-, I understand that now, so what I will be doing is starting with a 50/50 mix and just go from there. It may well be the taste differences between all the combos of percentages will be so minimal as to not be an issue at all. Time, as they say, will tell.