Submitted by BreadJazz on July 29, 2009 - 7:51pm
I am interested to know the ash content (55, 60, 65) of the Robin Hood Best For Bread Homestyle White Flour. I need this to determine how much water I need to arrive at a good fermented dough.
Anybody knows?
Thank you,
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I am very interested as
I am very interested as well!!!
Your best bet is....
to contact the manufacturer and ask. I Googled the brand and found a toll free number you can call. Link
Search engines can be quite helpful.
You might want to visit The Artisan for more information on the classification of flour.
Bread flour ash content
Thank you,
Very informative. The Artisan site is a mine of information.
Hello
Is Robin Hood a Canadian brand?
--Dan DiMuzio
Robin Hood flour
I don't know if it is a pureley Canadian brand, but I bought mine in Canada.
Okay . . . found this way to request info from them
Robin Hood (the brand name) is owned now by Cargill, from what I can tell. They didn't disclose any flour specifications at their web site for retail/grocery flours (now you know why I like King Arthur flours) but they do have an information request form here:
https://www.foodemailtracker.cargill.com/FOOD/fisemailtracker.nsf/emailformExt?OpenForm§ionId=501861
When I was kid (about a century ago), you could get Robin Hood at any grocery in Cincinnati, but I haven't seen it commonly in the U.S. since then except around northern New England. I had heard it was very common in parts of Canada.
In case Cargill isn't helpful, most Canadian hard wheat is spring wheat, so if it was milled from that it should show characteristics very similar to King Arthur's bread flour, which is also milled from hard spring wheat. Very strong, very absorbent. But you should request info from Cargill.
--Dan DiMuzio
Some further details
From this info sheet (PDF format)
http://www.horizonmilling.com/recent_announcements/Docs/FAQ.pdf
So it would seem Smuckers Canada still owns the Robin Hood brand, as well as Five Roses and Monarch, and hence the top three brands in the country. Cargill is getting the rights to supplying the industrial side. So that bag on Robin Hood on the grocery store shelf is still under Smucker's name.
indenosian bread
may you help me to find information how to make bread in indonesian bakeries ?
Kenny, I know that 15 yrs ago
the best place to find European style breads were the bakeries of the big international hotels in major cities. Go there and find out who bakes their bread or if they have an in-house bakery that you could tour. In what part of Indonesia are you located?
Mini
a few years ago i had worked
a few years ago i had worked for a small company which was working for DSM . DSM is the best comapny for enzymes and yeast etc etc . but my problem is not about making normal bread. i can make german turkish and georgian bread. but i need to know how indenosian people makes bread in theişr country. when i can learn the way . then i can prepare a special enzymes combination for the addition. my answer is very important for the company i work
Bread flour ash content
this is very complecated issue. first of all. if the ass is low then the flour has higher quality. but this is all about mill process. for example if they cant optimize the starchy damage or cant make the water its temperature under control of the process equipments then the ash content will be so much. if you really want more info. i can type you more. but you had better use german or french source for this. because german and french technogy is the best for all flour.
USA
(14% Moisture)
France
USA
(14% Moisture)
France
USA
(14% Moisture)
France
0.40
0.48
0.55
0.70
0.83
0.65
0.41
0.49
0.56
0.67
0.71
0.85
0.42
0.50
0.57
0.68
0.72
0.86
0.43
0.51
0.58
0.69
0.73
0.87
0.44
0.52
0.59
0.70
0.74
0.88
0.45
0.54
0.60
0.71
0.75
0.89
0.46
0.55
0.61
0.73
0.76
0.90
0.47
0.56
0.62
0.74
0.77
0.92
0.48
0.57
0.63
0.75
0.78
0.93
0.49
0.58
0.64
0.76
0.79
0.94
0.50
0.60
0.65
0.77
0.80
0.95
0.51
0.61
0.66
0.79
0.81
0.96
0.52
0.62
0.67
0.80
0.82
0.98
0.53
0.63
0.68
0.81
0.84
1.00
0.54
0.64
0.69
0.82
0.85
1.01