Temperature of freshly milled flour
I am new to this forum. Actually, this is only my second post. My concern (question) is about home milling, specifically having to do with the temperature of the flour that is coming out of our Komo Classic Mill. We milled hard red spring and hard white spring this morning to a pretty fine grind. As the flour accumulated in a bowl, we measured it's temperature. In both cases, the flour was at 100F. Although this does not seem excessive to me, I am curious about the potential for flour chemistry to be degraded in any significant way by reaching this temp during the milling process.
I am aware that we can chill the grain first as a work around, but that is somewhat inconvenient. We'll certainly take that step if it is indeed significant. Anyone have information, experiences, anecdotes or suggestions?
... based on my experiences of visiting a local water mill and feeling the flour coming directly off the millstones. Warm to the touch, so above skin temp of 36°C ...
-Gordon
Grady
I agree with Gordon.
I'm not an expert in milling/flour science, but my thinking is that if yeast can live to at least up to 115F (about 40C) and enzymes can remain active to that and beyond (depending on who you're listening to, up to 135-150F), I wouldn't start to worry until 110F (43C), which gets close to the start of the danger zone.
If that's incorrect, I sure would like to know, as 90-100F (32-39C) is about the temp my flour gets milled at. Of course, it's probably a little warmer at the actual stones' point of grind.
dobie
I have a KoMo and that is the temperature that the flours grind, the harder the grain the higher but just slightly. There is a lot of friction. If you think about it that temp is not that much higher than ambient and certainly below what can happen in a summertime field. If you are still concerned try putting the grain in the freezer for a while just before grinding. I had the same type of questions when first starting to home mill but have since become more comfortable with the process.
Stu
Amen Brothers and Sisters (Grady95 and family)
I think a home mill is a wonderful investment, no matter which one (as long as it works for you). So much more control and flexibility, as well as quality.
I think Stu makes some very good points. Temps of 100F (38C - just practicing my Celcius conversions) are not much higher than ambient temp and not out of the ordinary for a summer field.
My only question is; can you freeze grain/flour without lose of quality, by any measure? I don't know.
Regardess, real Bread and Pizza, from fresh milled, what can be better?
dobie
I haven't noticed any difference in the products I've made from grain that was frozen before being milled vs stored at room temp.
All good points. We just received the Komo and these are the first test loaves we are doing. Been baking bread for a LONG time but decided to start milling grains now as well. I am not overly concerned with a 100F temp as indeed, it is not much different than summertime field temps. Just looking for an amen!
We have a pizza dough working along with these loaves. That is rising nicely now as well.
I like the flexibility to grind different wheat and other grains in the proportions that is needed for a single loaf at a time. Grain lasts so much better than flour especially whole grain flour. Fresh ground also has a character that is different and to my thinking better. I find that is also has faster fermentation without the loss of flavor. My major problem is to keep myself from buying so many different kinds of grain that the store room becomes overwhelmed.
Stu
Stu
I agree with you on all points. Nice problem to have. It makes me giddy sometimes. All for bread.
dobie
Hi Grady,
The flour out of our Komo Fidibus XL is even hotter than that coming out of your Classic (the XL spins faster). Consequently, we keep tubs of all our milling grains in the freezer and grind each batch asap after measuring. Theoretical arguments about heat damage notwithstanding, I can attest that, from a happy year of good old fashioned empirical experience, our bakes come out fabulous, all of our breads being in the 60 (SD)-100 (CY)% whole grain range.
Apart from taking up freezer space (no biggie), the only inconvenience of hot flour is the convective cloud of it that rises from the catch-bowl, threatening to coat every kitchen surface within a four foot radius. We control this by draping a plastic bag over the bowl, secured to the body of the Komo above the delivery tube with a rubber band. Problem solved.
Happy milling!
Tom
dobie, I don't know if anyone answered your question, but yes, you can store the freshly ground flour in the freezer, I have several bags in the freezer now, soft white, hard white, hard red, . . .
Thank you barry
I keep a lot of my store bought flours in the freezer or fridge without detriment as well.
But so far, when I mill, I've not milled more than I need at the moment.
I have two questions that I seek insight or answers to.
Are there any advantages or disadvantages to storing whole grains in either a freezer, a fridge or room temp? Some grains I don't use as frequently, but would like to keep a small store of appropriately.
I've also heard that when you mill grain, you should bake with it right away or 'mature/age' it. Supposedly the gluten structure could somehow fail if not used within a day or two and thereafter needs to be 'aged' for a month to behave properly once again. Is there any truth in that?
I would like to know whatever your experiences/researches have been.
Thanks much
dobie
Dobie, I have read a little about maturing it, but I generally mill, then either bake right away, or store it in the freezer. I have read that if it sits out a few days it looses some of its nutritional value, but not if it is stored in a freezer . As to the whole grain, there is no need to store in a freezer or fridge, the store nearly forever as long as they are dry and not too hot.
Dobie, I have read a little about maturing it, but I generally mill, then either bake right away, or store it in the freezer. I have read that if it sits out a few days it looses some of its nutritional value, but not if it is stored in a freezer . As to the whole grain, there is no need to store in a freezer or fridge, the store nearly forever as long as they are dry and not too hot.
Thank you for that Barry
I will continue to mill as I need it for now (I kind of like the whole process anyway) until I learn more about 'maturing'. I know there's a lot of info on TFL regarding it, and I'll do some searches and reading.
Good to know regarding the whole grain. Now I will be able to purchase slightly larger quantities (so I don't have to run to the store quite so often) and not worry about them going rancid. I keep them tightly sealed in a cool dry place and will just continue doing that.
Thanks again (to cover the double post ;-),
dobie
Dobie, I buy whole wheat berries either in 25 pound bags or larger. It can keep for a very long time before you grind it - I have read anywhere from 30 years to hundreds of years.