The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Impurities in flour

jackie9999's picture
jackie9999

Impurities in flour

I have noticed lately, in my flour, teeny tiny bits of black. We think it's a flaking off of the machinery used to mill the flour..it is not a bug.


I have noticed it when kneading for quite awhile and couldn't figure out the source. A few weeks ago I sifted through my bag of robin hood whole wheat flour and deduced that's where it's coming from.  I've contacted them and sent a small sample to see if they can tell me what it is. I decided to buy my whole wheat at my local bulk barn and was surprised to see, if I look very closely, the small black bits in the spelt and the rye flours....possibly others, but I didn't want to attract attention :)


I'm sure it's not harmful but I've googled and can see no other reference. I saw the black bits and pointed it out to my husband so I know I'm not crazy..in the bulk barn we were both looking in the bins and pointing out the bits...so I wonder....has anyone else noticed it? It's not in the whites..only in the 'whole grain' types...

rickbrooks01@aol.com's picture
rickbrooks01@aol.com

All flour has bugs.


Nothing is 100% pure. I've noticed that if I let flour sit for a while the bugs grow more prominent. They need nutrients; sugar, protein and water, all present in flour.


Think about it. It grows in the fields with water, birds flying around, with praying mantis, butterflys and locusts laying eggs, and the wind swirling from all over. Organic wheat probably has more bugs than commercial.


Doesn't affect the taste...(If fact, if you let it grow. Err...them grow, it tastes just like chicken!)


And adds a little crunch, too!

flourgirl51's picture
flourgirl51

It is most likely part of the bran as the bran is removed from white flour.