Wheat Flour – When cereal grains turn to dust, or, how to pulverise cereal.
Wheat is, after barley, the second oldest cereal in the world. Its origins lie in the Near East. The oldest wheat findings date to between 7800-5200 BC.
Today, wheat ranks alongside maize and rice as among the most cultivated varieties of cereal in the world. Mainly soft wheat is cultivated in Germany. This is used for baking bread. Durum wheat is usually used for making pasta goods. It is mainly cultivated in the USA, or in Europe (south the Alps).
Wheat flour results from grinding wheat grains. When ground, flour’s starch and protein are separated from the protein rich aleurone layer surrounding them. They are also separated from the seedlings and shells. The milling procedure takes place step by step. The steps of grinding with roller mills and sieving are repeated until the flour is completely separated from the bran. Bran consists of the shell and substantial parts of the aleurone layer.
The flour that is produced is classified according to its particle size (e.g. wholegrain, semolina, flour) and type number. The type number indicates its mineral content in mg/100g of dry substance. This, therefore, also indicates its degree of fineness. The higher the degree of fineness, the darker flour is, and contains higher amounts of bran and minerals.
RITTER SPORT Butter Biscuit is filled with a delicious, crunchy butter biscuit. This is made from wheat flour, butter, sugar, and other quality ingredients. Since 2008, it is even baked with organically farmed wheat flour.
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