Stone Ground Meal
In your bakery take 100g of wholemeal flour and 100g of stone ground flour and sift them separately. Photograph the contents of the sieves for both flours
What is the contents in the sieve and how do they vary between the two flour types? Titled: Lesson 2 / Wholemeal 1-1
During daily production photogragh the dough window (gluten matrix) for a product using wholemeal flour and one using stone ground flour . Document the differences between the two including variations in the recipe or production method. Titled: Lesson 2 / Wholemeal 1-2
Watch the following video to summerise the differences between wholemeal flour and stone ground flour in the production of doughs.
In your bakery take 100g of wholemeal flour and 100g of stone ground flour and sift them separately. Photograph the contents of the sieves for both flours
What is the contents in the sieve and how do they vary between the two flour types? Titled: Lesson 2 / Wholemeal 1-1
During daily production photogragh the dough window (gluten matrix) for a product using wholemeal flour and one using stone ground flour . Document the differences between the two including variations in the recipe or production method. Titled: Lesson 2 / Wholemeal 1-2
Watch the following video to summerise the differences between wholemeal flour and stone ground flour in the production of doughs.
Complete the Self Test Questions from your Module Book Lesson 2 page 8. Titled: Lesson 2 / Wholemeal 1-3
Complete the following questions Titeled: Lesson 2 / wholemeal 1-4 (part 1 - 4)
Part 1
Explain how Stone ground wholemeal four is milled
Part 2
Explain how wholemeal flour is milled.
Part 3
Outline what effect the different methods of milling have on the two type’s flour and the effect on the baked loaf.
Explain how Stone ground wholemeal four is milled
Part 2
Explain how wholemeal flour is milled.
Part 3
Outline what effect the different methods of milling have on the two type’s flour and the effect on the baked loaf.
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