Author Topic: Did I get the wrong flour?  (Read 2169 times)

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Offline tombiasi

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Re: Did I get the wrong flour?
« Reply #20 on: March 07, 2013, 03:39:45 PM »

Follow the link from my previous reply it's a pdf of the spec sheet.


OK, but I figured the guys here would want technical specs not nutritional specs.


Offline Smokepit

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Re: Did I get the wrong flour?
« Reply #21 on: March 07, 2013, 05:08:51 PM »
OK, but I figured the guys here would want technical specs not nutritional specs.


See, thats how much of a noob I am, I didn't know there was a difference. Ill see what I can come up with. What will the technical specs tell you that the nutritional one doesn't?

Offline Pete-zza

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Re: Did I get the wrong flour?
« Reply #22 on: March 07, 2013, 05:15:30 PM »
OK, but I figured the guys here would want technical specs not nutritional specs.

Tom,

Actually the specs that Smokepit provided are quite good, and better than most. And quite typical. For example, here is a typical General Mills spec sheet for a flour with characteristics similar to the Bouncer flour: http://www.professionalbakingsolutions.com/product/remarkable-flour-bleached-bromated-enriched-malted-50-lb/57122000?mct=Flour&ct=pizza&typ=Category. About the only thing in the GM spec sheet that is not in the Bouncer spec sheet is the falling number. That might have value for some people but I don't know what other information one would need beyond the spec sheets cited in order to assess a particular flour.

Peter

Offline tombiasi

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Re: Did I get the wrong flour?
« Reply #23 on: March 07, 2013, 07:47:51 PM »
Tom,

Actually the specs that Smokepit provided are quite good, and better than most. And quite typical. For example, here is a typical General Mills spec sheet for a flour with characteristics similar to the Bouncer flour: http://www.professionalbakingsolutions.com/product/remarkable-flour-bleached-bromated-enriched-malted-50-lb/57122000?mct=Flour&ct=pizza&typ=Category. About the only thing in the GM spec sheet that is not in the Bouncer spec sheet is the falling number. That might have value for some people but I don't know what other information one would need beyond the spec sheets cited in order to assess a particular flour.

Peter

If you guys can use it then I stand corrected.

Offline Smokepit

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Re: Re: Did I get the wrong flour?
« Reply #24 on: March 08, 2013, 11:59:02 PM »
Well I got to try this new flour out tonight and was pleased with the results. The only bad thing was even after being out of the fridge for 2 hours the dough still seemed quite cold and hard to work with, but I managed. I made enough for 2, 14" pies, bulk rise for 24 hrs in the fridge, then scaled and balled in separate oiled containers on the counter for about 2 hrs. The taste was very good and the rim turned out like I have been trying to get all along, foldable, but slightly crispy, and full of air pockets. Well I guess the pics will have to wait till morning, can't figure out how to post them from my phone with the tapatalk app.

Offline Chicago Bob

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Re: Did I get the wrong flour?
« Reply #25 on: March 09, 2013, 12:31:19 AM »
tether...
"Care Free Highway...let me slip away on you"

Offline Smokepit

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Re: Did I get the wrong flour?
« Reply #26 on: March 11, 2013, 12:09:54 AM »
Ok here's the pics. I think I'm going to cut back a little bit on the yeast. After only 24 hours in the fridge it was more then doubled in size, ands when I scaled it into 2 balls I had bubbles popping out everywhere. Just realized I didn't get any pics of the individual balls.


 

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