Flour is one of the main components for many confectionery (and not only) products. There are many types and varieties of flour for the manufacture of which, mainly, various crops are used, such as wheat, oats, barley, corn, rice, rye, oats and others. You can make some types of flour at home. Start with rye flour.
Pick your recipe
You will need
- - grains;
- - coffee grinder;
- - paper.
Instruction manual
1
There are three types of rye flour: wallpaper, peeled and seeded. The easiest way is to buy flour in a store, but all these types can also be made at home, getting a natural product without impurities. The most acceptable option in terms of time and effort is the manufacture of wallpaper rye flour by grinding rye grains (whole grain is used for its preparation, while only the kernel is used for seeded, and the grain shell is used for peeling, which will add a lot of trouble in making).
2
To make flour at home, you need a coffee grinder and a well-ventilated area. If you want to get a soft, thin density flour, close to the first grade, use an electric coffee grinder, if you need coarse grinding - manual.
3
Grind the grains and put a thin layer (2-3 cm) on a layer of clean, thick paper. Do not put flour on the newspaper, as the crushed grain can absorb printing ink and turn into poison.
4
Now the resulting flour needs to be dried in a well-ventilated area, stirring occasionally. The readiness of the product can be determined by the color, which should turn beige-white from yellow, and to the touch - flour should not stick to your hands.
5
After that, place the flour in a paper or cloth bag and store in a dry and cool place. Sift before use, as home-made rye flour can be “taken” lumps over time.
6
Flour, including rye, is of different grades. The grade of flour indicates the thoroughness of grinding - the finer it is, the higher the grade, which means that such flour is thinner in composition and better baked. Despite the fact that the highest grade is most valued, it is believed that it is the coarse flour that preserves all useful substances, including fiber. In mills, this or that grade of flour is made by increasing or decreasing the gap between the millstones. At home, in the absence of special equipment, it is difficult to achieve the manufacture of a particular grade, so you have to be content with any result.