historical bread flour composition
I am a new member on this forum, and what I have read so far encourages me greatly that you all seem to know a lot about bread-making.
The question I would like to post is whether anyone knows/recalls the composition of the flour that was milled by the "Turog" company (based I believe in Cardiff-sadly no longer in existence).
This flour was based around wholemeal flour, with added ingredients, such as caramel? and "germ-enriched wholemeal flour.
Turog was very prevalent in the Lancashire/Yorkshire areas during the 50s/60s, and the flavour of the bread made from this flour was in my opinion far superior to plain wholemeal bread.
As a child, and then a youth, unlike most of my contempories I much preferred turog to white bread even though the latter in those days tasted far better than just about any of the commercially produced bread of today, apart of course from the speciality breadmakers who still survive.
I have tried several sources up and down the country, including NAMIB, and archive sources without any success. My goal, is to try and reproduce the same mix as was used by turog to continue to enjoy its flavour.
PS, this is not another case of childhood memories leading one astray!, the taste has remained clearly in my memory.