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.
£1.95
UK-grown wholemeal wheat grain from Gilchesters. The organic grain is ideal for milling flour to bake bread with. Discover unrivalled fresh taste now.- Use in common bread baking.
- Organically grown and additive free.
- Grown in Northumberland, UK.
The grain is organic and may contain traces of other seeds.
Out of Stock
£6.00 – £8.003 Types of grain from Scottish producer Scotland the Bread.- Wakelyn’s YQ organic wheat grain
- Balcaskie Landrace organic wheat grain
- Ulltofta organic rye grain
Uses for wheat grains
Pearled grains
Grain flakes
Flour
Grain Information
Grain that’s used for milling flour comprises 3 parts.
- A protective skin layer. This is commonly referred to as ‘bran’ in wheat.
- A seed core, from which a new plant can grow.
- 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.