The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Commercial Flour Milling

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subfuscpersona's picture
subfuscpersona

Commercial Flour Milling

Simplified Milling Process Diagram, courtesy of www.wheatflourbook.org.

 

 

proth5's picture
proth5

for the diagram.  I spent many hours pouring over similar diagrams as I came up  with my milling technique...

subfuscpersona's picture
subfuscpersona

Even a simplified diagram such as this one heightens my respect for modern milling - I do use commercial unbleached bread flour in many of my breads.


On the other hand, as a home miller, I confess to a touch of contempt. Since I can purchase well cleaned, organic grain, I can, with the right mill, easily produce a whole grain flour with excellent baking properties. This makes me aware of how modern milling has resulted in exorbitant prices for less processed flour.


Ambivalence rules.

proth5's picture
proth5

the complications of the modern food supply chain!  This is marginally a professional concern of mine.  I think often about the economics of bulk and "speciality" production runs.  I haven't reached any conclusions myself.


I've recently rediscovered the joys of butter purchased in a store and vienoisserie.  Economic efficiency has much to commend.  I guess one has to be content with the fact that we are able to choose until we can design a better system...


Happy Milling!