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 cereals are used, such as wheat, oats, barley, corn, rice, rye, oats and others. You can make some flours yourself at home. Start with rye flour.
It is necessary
- - grains;
- - coffee grinder;
- - paper.
Instructions
Step 1
There are three types of rye flour: wallpaper, peeled and seeded. The easiest way to buy flour is in a store, but all of 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 (for its preparation, the whole grain is used, while only the kernel is taken for the seeded, and the shell of the grain for the peeled one, which will add a lot of hassle to you in the manufacture) …
Step 2
To make flour at home, you need a coffee grinder and a well-ventilated area. If you want a soft, thin flour, close to the first grade, use an electric coffee grinder, if you need a coarse grinding - manual.
Step 3
Grind the grains and place in 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 the ink and turn into poison.
Step 4
Now the resulting flour must be dried in a well-ventilated area, stirring from time to time. The readiness of the product can be determined by the color, which should turn from yellow to beige-white, and to the touch - the flour should not stick to your hands.
Step 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 over time can "take" in lumps.
Step 6
Flour, including rye, comes in different varieties. The type of flour indicates the thoroughness of the 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 appreciated, it is believed that it is coarse flour that retains all the useful substances, including fiber. In mills, one or another kind 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 this or that variety, so you have to be content with any result obtained.
