I am interested to know the ash content (55, 60, 65) of the Robin Hood Best For Bread Homestyle White Flour. I need this to determine how much water I need to arrive at a good fermented dough.
the best place to find European style breads were the bakeries of the big international hotels in major cities. Go there and find out who bakes their bread or if they have an in-house bakery that you could tour. In what part of Indonesia are you located?
a few years ago i had worked for a small company which was working for DSM . DSM is the best comapny for enzymes and yeast etc etc . but my problem is not about making normal bread. i can make german turkish and georgian bread. but i need to know how indenosian people makes bread in theişr country. when i can learn the way . then i can prepare a special enzymes combination for the addition. my answer is very important for the company i work
this is very complecated issue. first of all. if the ass is low then the flour has higher quality. but this is all about mill process. for example if they cant optimize the starchy damage or cant make the water its temperature under control of the process equipments then the ash content will be so much. if you really want more info. i can type you more. but you had better use german or french source for this. because german and french technogy is the best for all flour.
to contact the manufacturer and ask. I Googled the brand and found a toll free number you can call. [url=http://www.robinhood.ca/product.details.asp?pid=21&prodcid=9][u]Link[/u][/url]
Search engines can be quite helpful.
You might want to visit [url=http://www.theartisan.net/flour_classification_of.htm][u]The Artisan[/u][/url] for more information on the classification of flour.
Thank you,
Very informative. The Artisan site is a mine of information.
may you help me to find information how to make bread in indonesian bakeries ?
the best place to find European style breads were the bakeries of the big international hotels in major cities. Go there and find out who bakes their bread or if they have an in-house bakery that you could tour. In what part of Indonesia are you located?
Mini
a few years ago i had worked for a small company which was working for DSM . DSM is the best comapny for enzymes and yeast etc etc . but my problem is not about making normal bread. i can make german turkish and georgian bread. but i need to know how indenosian people makes bread in theişr country. when i can learn the way . then i can prepare a special enzymes combination for the addition. my answer is very important for the company i work
this is very complecated issue. first of all. if the ass is low then the flour has higher quality. but this is all about mill process. for example if they cant optimize the starchy damage or cant make the water its temperature under control of the process equipments then the ash content will be so much. if you really want more info. i can type you more. but you had better use german or french source for this. because german and french technogy is the best for all flour.
USA
(14% Moisture)
France
USA
(14% Moisture)
France
USA
(14% Moisture)
France
0.40
0.48
0.55
0.70
0.83
0.65
0.41
0.49
0.56
0.67
0.71
0.85
0.42
0.50
0.57
0.68
0.72
0.86
0.43
0.51
0.58
0.69
0.73
0.87
0.44
0.52
0.59
0.70
0.74
0.88
0.45
0.54
0.60
0.71
0.75
0.89
0.46
0.55
0.61
0.73
0.76
0.90
0.47
0.56
0.62
0.74
0.77
0.92
0.48
0.57
0.63
0.75
0.78
0.93
0.49
0.58
0.64
0.76
0.79
0.94
0.50
0.60
0.65
0.77
0.80
0.95
0.51
0.61
0.66
0.79
0.81
0.96
0.52
0.62
0.67
0.80
0.82
0.98
0.53
0.63
0.68
0.81
0.84
1.00
0.54
0.64
0.69
0.82
0.85
1.01