35-Fabricando Made in Spain - Harina
The Journey of Wheat to Flour
The Importance of Flour in Cooking
- Flour is a fundamental ingredient in cooking, used for making sweets, sauces, and bread. Its origins trace back to 6000 BC when wheat grains were first ground.
- The consumption of flour has spread globally, becoming a staple across various cultures throughout history.
The Milling Process
- Miriam explains the transformation from wheat grains to flour, which can take up to 16 hours from milling to packaging. This process involves several stages and machinery.
- Different types of wheat are used for flour production; each variety has unique characteristics that affect the final product's quality. For instance, some wheat varieties have "bristles" that protect them from animals during growth.
Cleaning and Preparing Wheat
- Before milling, the wheat must be cleaned thoroughly to remove impurities such as straw and seeds using specialized machines that filter out unwanted materials like feathers or stones.
- A suction system is employed to ensure only clean wheat enters the milling process while removing any remaining debris effectively.
Milling Techniques
- The cleaned wheat is moistened slightly before being milled because its hardness makes it difficult for mills to process without this step. This preparation helps prevent clumping during grinding.
- Various mills with different cylinder designs are utilized in the grinding process: initial mills break down the grain into semolina and bran while subsequent mills refine it further into fine flour.
Separation of Byproducts
- After initial milling, a mixture containing parts of flour, bran, and semolina is produced; this mixture undergoes further separation using a large machine called a "plan sifter." This machine plays a crucial role in distinguishing between flour and non-flour components through movement and gravity-based sorting techniques.
How is Flour Made?
The Flour Production Process
- The process begins with extracting the maximum amount of flour from each grain of wheat, resulting in 100% natural flour without any chemical additives and bran.
- After grinding, the flour has a velvety texture, while the bran is used for animal feed. This highlights the dual purpose of wheat processing.
Types of Flour and Their Strength
- Integral flour contains some bran, while white flour (100% wheat) lacks it. The strength of flour refers to its resistance to stretching when mixed into dough, primarily determined by gluten content. Higher gluten means stronger flour.
- Supermarkets typically offer three types of flour: pastry (least strong), all-purpose (medium strength), and bread flour (strongest). In Spain, this is measured using a "W" value system where higher numbers indicate greater strength.
Evaluating Bread Quality
- A good loaf will spring back when pressed; if it doesn't, it indicates poor fermentation or cooking characteristics. This quality assessment helps differentiate between good and bad bread.
- Laboratory analysis involves mixing the flour with distilled water and salt to assess its elasticity and behavior during baking—important for achieving desired textures in baked goods.
Packaging and Storage Considerations
- Once analyzed, the finished flour is packaged in various formats (25 kg or 40 kg bags). Proper storage conditions are crucial; keeping it cool and dry can extend shelf life up to one year. Avoiding moisture and heat is essential for maintaining quality.
Making Bread: A Simple Recipe
- To make bread, combine one kilogram of flour with approximately half a liter of water, salt, artificial yeast, and a bit of sourdough starter for flavor development over time as it ferments. This mixture should be kneaded until smooth before resting for optimal texture development.
- After allowing the dough to rise for about an hour and 45 minutes until doubled in size, it's shaped properly before baking at around 230 degrees Celsius for approximately 35 minutes to achieve a well-baked loaf with good appearance and texture.
Summary of Flour Production Steps