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.

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  • Wholemeal spelt grain Gilchesters
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    Organic Wholemeal Spelt Grain – Gilchesters

    Organic Food IconA UK produced spelt grain from Gilchesters. This organic spelt grain is suitable for home milling. Use as a wheat replacement or in combination with other wheat varieties. Packed full of fiber, protein, zinc and B vitamins.

    • Spelt is generally light and mild in taste.
    • Can improve and aid digestion.
    • Spelt is an ancient heritage grain.
    • for use in bread, risotto, pastries and cookies.
    • High mineral content.
    • No additives.

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

     

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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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