neci
DESCRIPTION
Flour milling presentation given at the New England Culinary Institute Oct 23rd, 2008TRANSCRIPT
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Flour Power
Tod BrambleKing Arthur Flour
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US Wheat Production(1866-2008)
0
500
1000
1500
2000
2500
3000
Mil
lio
ns
of
Bu
shel
s
1866 = 170 mil bu
2008: 2.4 billion bu
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Acres of Wheat Planted
0
10
20
30
40
50
60
70
80
90
Acr
es P
lan
ted
(m
illi
on
)
1866: 15.4 mil acres2008: 56.6 mill acres
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Yield per Acre
0
5
10
15
20
25
30
35
40
45
50
Yie
ld (
bu
/ a
cre)
1866: 11 bu/acre
2008: 43.5 bu/acre
1945: 16.4 bu/acre
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41,893,600,000 pounds of flour
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Per capita Flour Disappearance
128.0
130.0
132.0
134.0
136.0
138.0
140.0
142.0
144.0
146.0
148.0
1988 1990 1992 1994 1996 1998 2000 2002 2004 2006 2008
pounds
year
138.1 pounds per person
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Where
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US Population Density
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Wheat
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Wheat
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US Wheat By Class
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• Endosperm:– 85% – Energy source– Starch -> Flour
• Bran– 12.5%– protection– Fiber
• Germ– 2.5%– Future wheat plant– Oils
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Wheat Kernel: Cross Section
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Milling
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Flour
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Flour Types• All Purpose
– 10.5% – 11.5% protein, .50 ash– Suitable for a wide range of products including cookies, scones, muffins, and
some breads.• Bread
– 11.7 – 12.7% protein, .50 ash– Suitable for breads, too strong for muffins, scones, etc.
• Hi-Gluten– 14% protein, .52 ash– A very strong flour used for hard rolls, bagels, pizza.
• Whole Wheat– 13% protein, 1.5 ash– Contains all parts of the kernel good for bread.
• Pastry– 9% protein, .45 ash
• Cake– 8% protein, .35 ash, bleached
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