Flour Grain


What is flour Grain?
Flour grain is commonly harvested from a wheat plant. It contains fibre, protein, fat, and vitamins.

Different Types
Grain and flour are typically categorised into soft/weak or hard/strong types. This classification is relative to the gluten content. Soft is low in gluten and hard is rich in gluten.

2 Products

  • Rye Grain GilchestersGilchesters Rye Grain
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    Organic Rye Grain – Gilchesters

    £2.25

    Organic Food IconA superb UK-grown rye grain from Gilchesters. The organic rye grain packs huge flavour that does not disappoint. Expand your taste depth, mill great flour and enhance common bakes.

    • Use to build nutty, sweet and malty flavour in your baking.
    • Balance with other common wheat grains for a better crumb.
    • Rye is a heritage grain for use in bread, pastries and cookies.
    • Low gluten content.

    The grain is organic and may contain traces of other seeds.

     

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  • Scotland the Bread GrainRye Grain - Scotland the Bread
    Out of Stock
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    Grain from Scotland the Bread

    £6.00 – £8.00

    Organic Food Icon3 Types of grain from Scottish producer Scotland the Bread.

    • Wakelyn’s YQ organic wheat grain
    • Balcaskie Landrace organic wheat grain
    • Ulltofta organic rye grain
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Pearled grains
Grain flakes
Flour

Grain that’s used for milling flour comprises 3 parts.

  1. A protective skin layer. This is commonly referred to as ‘bran’ in wheat.
  2. A seed core, from which a new plant can grow.
  3. A starchy endosperm, essentially flour.

The grain is ground to release the flour held under the skin.

Application

Flour that is high in gluten holds its shape well when baked. For this reason, hard or high gluten grain flour is commonly found in bread.

Flour that is soft, or low in gluten, tends to be applied to cakes, pastries for the purpose of a finer crumb.

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