Author Topic: Burn/Smoke Points For Different Flours/Grains????  (Read 89 times)

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Online Jackitup

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Burn/Smoke Points For Different Flours/Grains????
« on: November 22, 2015, 09:47:54 PM »
I can't remember if I asked this before or not, or maybe someone else did or here it is. For the help of others, newbies and old idiots like myself, are there any tables, similar to the ones that oils have, that show the smoke/burn of different flours. Caputo, AP, HG, rice flour, barley, semolina, etc, etc. I have alway went with the presumption that caputo would have the highest burn point, thus would lend best to dusting a peel seeing it needs higher temps of 700°+ to cook a pie. Thoughts.........

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Offline TXCraig1

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Re: Burn/Smoke Points For Different Flours/Grains????
« Reply #1 on: November 22, 2015, 10:04:27 PM »
My guess it that Caputo is probably about the lowest because the particle size is the smallest though I doubt the difference between different wheat flours is particularly significant.
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