Hot answers tagged milling
The FDA does not currently have a legal definition of stone ground. Companies like Hodgson's Mill, Bob's Red Mill, and Arrowhead Mills have petitioned the FDA to set a definition in the past under the concept of truth in labeling, to no avail. Petition example
Buckwheat is more similar to a sunflower seed than grass cereal grains like wheat, but they have similar characteristics. Buckwheat has a hard outer shell (like wheat's chaff), with a starchy endosperm inside. It's the endosperm you need to grind into flour. I'm not certain, but I would guess the wheat you have already has its husk removed and is not the ...
Looking around at a few pages on the web, it seems that commercial grade mills exert several tons of pressing force on the sorghum to squeeze the juice out. I don't know of any normal kitchen equipment with that kind of pressure. I think you could do the evaporation with household gear -- looks like maintaining temperature and getting the timing right will ...
Flour will whiten over time when stored. It generally takes several months to get a whiter color. Most flour manufacturers wish to speed this process up and so they actually bleach the flour using cholrine or benzoyl peroxide. This bleaching process also removes nutrietns which is why flour in the U.S. that has been bleached must also be "fortified" by ...
Only top voted, non community-wiki answers of a minimum length are eligible