Author Topic: Heartland mill flour  (Read 1750 times)

0 Members and 1 Guest are viewing this topic.

Offline tonymark

  • Supporting Member
  • *
  • Posts: 256
  • Location: Atlanta, Ga
Heartland mill flour
« on: April 06, 2006, 12:59:15 PM »
My local market sells Organic Heartland Mill flours.  Which is better for pizza?  NY and/or "Neapolitan Style"?
I have included some info from the miller's web site.
Bakert Patent or High Gluten

The cost is premium for the Organic label $0.99/lb, but they will sell me 25 lb for less.

I just need some new flour to experiment with.  I currently use all King Arthur Bread.


unbleached - unenriched

Baker's Patent flour designate fine flour from which all outside parts of the wheat berry are removed.  Only 55-57% of the berry remains, so the flour contains only the finest portion of the endosperm.  The result is a finer flour.  This ingredient will please the most discerning of bread makers.  Uses for Baker's Patent Flour include pan type breads, hearth breads, Danish, croissants, puff pastry, and pizza dough.
Typical Analysis*    
          Flour Protein    11.0 %
          Flour Moisture    Approx. 14%
          Flour Ash     Approx. 0.45 - 0.48 %

*Average Specifications; may vary with each lot number.


unbleached & unenriched

High gluten flour is a white flour milled from high protein hard red wheat.  This flour can be used for pan breads, hearth type breads, bagels, kaiser rolls, etc.
Typical Analysis*    
          Flour Protein    12.5 - 13.0 %
          Flour Moisture    Approx. 14%
          Flour Ash     Approx. 0.50 %

*Average Specifications; may vary with each lot number
Making Pizza is not cooking, it is Performance Art!