Lupin flour is made from the lupin bean, which is grown mostly in south America, Africa, and the Mediterranean. Lupin beans are very popular in the area as a good source of nutrition while offering a mild and not over the top taste. One unusual part to note here: the lupin comes in two forms with sweet and bitter. The sweet beans are safer for flour making and general eating as the bitter beans contain rather high doses of unfriendly alkaloids.
It’s not every day that you hear about a flour explosion, but they do happen. In fact, they can be quite dangerous and destructive. If you’re wondering what you need to know about flour explosions, you’re in the right place. In this blog post, we will discuss everything from what can cause a flour explosion to how big they can be. We’ll also talk about ways to reduce the risk of an explosion in a flour mill. So, whether you’re a business owner who wants to stay safe or just someone curious about flour explosions, read on!
Some people cannot resist raw dough, and no one can blame them; after all, it is hard to stop yourself from eating fresh cookie dough when it’s in your hand’s reach. But is it safe to eat raw dough? Here’s what to know so you can make a well-informed choice the next time you’re tempted to try an unbaked pie crust!
While reaching out to the far corner of your pantry to search for flour, the question of does flour go bad may bother you a bit, especially if you are going to bake a fresh batch of cookies! It is a valid concern and something most bakers come across one time or another. While many believe that flour will go on forever, unfortunately, the shelf life of flour is shorter than you think, and it can definitely go bad!
Flour is made from wheat, and wheat contains gluten (a protein), which can cause digestive problems in some people. However, the answer to whether baking flour is not clear-cut because there are many varieties of baking flour, and they can have different properties. Some types of flour are highly processed and have been stripped out of most nutrients. Others may be more nutritious than you think! So the answer to is baking flour healthy? – it depends!
Almond flour is a paleo-friendly flour made from ground almonds. It’s very versatile and can be used to make anything from baked goods, pasta, fruit crumble toppings, pie crusts, and all sorts of sweet treats. Almonds are high in healthy fats and contain fiber, protein, vitamin E, magnesium, and calcium. They also have fewer carbohydrates than many other nuts. This makes them a good choice for low-carb diets like keto.
Self-rising flour is pro-choice for every baker as it saves you the hassle of having to measure salt and baking powder. However, you have to be careful when using this flour to avoid getting an off texture and flavor in your baked goods. But on to the nutrition info…
It doesn’t get much simpler than bread. Bread is a staple in many diets and cultures. We think that makes bread flour worth a deep dive.
Some baseline info: Bread flour is milled from hard red wheat. The flour has high strength and a significant protein level, ranging between 12 and 14 percent. Bread flour is mainly used for baking yeast bread and the high protein contents into more gluten which helps the bread rise better and become chewier.
Baking is therapeutic, and there is nothing better than the smell of baked goods wafting through your kitchen or house. Bread may very well be the most fundamental staple in many households, so you must do it treat it with respect by using the right ingredients, bread flour being paramount.