Author Topic: List of Sources of Flours and Related Information (Read 63426 times)

Pete-zza · « **on:** October 28, 2015, 02:34:25 PM »

Tayyab123 · « **Reply #1 on:** January 04, 2016, 05:23:02 PM »

We have an ADM PRAIRE GOLD white flour here in the uk. Any idea of the protein content?

texmex · « **Reply #2 on:** January 04, 2016, 05:46:45 PM »

Quote from: Tayyab123 on January 04, 2016, 05:23:02 PM

We have an ADM PRAIRE GOLD white flour here in the uk. Any idea of the protein content?

Is it this one?
https://www.nutritionix.com/i/wheat-montana-farms-bakery/natural-white-all-purpose-flour/52b05f92af5a0bb91c01e998

Tayyab123 · « **Reply #3 on:** January 04, 2016, 06:18:03 PM »

No, it's called PRIARE GOLD

Pete-zza · « **Reply #4 on:** January 04, 2016, 06:37:39 PM »

Tayyab123,

I believe that the flour you have in mind is the Prairie Gold flour shown at http://www.kassero.co.uk/section.php/7/1/flour_donut_mixes. In the U.S., there is a miller called Montana Wheat and they also have a flour that is called Prairie Gold but it is a whole wheat flour.

In your case, you might want to get in touch with ADM Milling UK using the telephone number or email address given at http://www.adm.com/en-US/MillingUK/Pages/default.aspx. Eventually, ADM UK should get the basic information you are looking for when they complete their website, much as is done in the U.S. at http://www.adm.com/en-US/Milling/USWheat/Pages/default.aspx. If you click on one of the flours in the panel to the right you will see the numbers for moisture, ash and protein.

Peter

jbrod074 · « **Reply #5 on:** February 17, 2016, 10:09:03 PM »

if there a difference between bread flour and pizza flour?

Pete-zza · « **Reply #6 on:** February 18, 2016, 09:03:48 AM »

Quote from: jbrod074 on February 17, 2016, 10:09:03 PM

if there a difference between bread flour and pizza flour?

jbrod074,

The expression "pizza flour" if often used as a product category, such as bread, pastries, cakes, etc. For some reason, that practice seems more common outside of the U.S. But almost any flour up to cake flour can be used to make pizza in the traditional sense and be called pizza flour. This would include high gluten flour, bread flour and all purpose flour. Sometimes the expression "pizza flour" is used to describe a pizza mix that can contain flour, salt, sugar, dough conditioners, oil in an encapsulated or sprayed form (often with a preservative), and yeast. All that has to be added by the end user is water.

Peter

texmex · « **Reply #7 on:** April 08, 2016, 04:52:53 PM »

Shepherd's Grain supplier for White Lily flours https://m.facebook.com/pages/Shepherds-Grain/73556991774

Panhandle Milling, Dawn TX (John Mason of Ardent Mills) http://www.panhandlemilling.com/#!traditional-flours/cdgf

TXCraig1 · « **Reply #8 on:** April 22, 2016, 10:19:25 AM »

Peter,

I don't know if this is something that you might want to note above in the GM section or not.

I recently learned that Full Strength and Superlative are all but identical in every way (for example comparing the Bleached/Bromated/Enriched/Malted, Superlative is 0.01% less ash and has slightly tighter tolerances - that's the only difference).

For all intents and purposes, they are the same flour, and depending on where you are located, you might not even be able to buy one or the other locally. For example, I'm not sure they sell Full Strength in Texas.

CL

Pete-zza · « **Reply #9 on:** April 22, 2016, 11:37:55 AM »

Craig,

Thanks. I will make mention of the similarities of the two flours in my list. As you may have noted, I have been gradually adding "educational" material and a tip here or there for those who might be interested in some of the intricacies of flours.

I think the Superlative and Full Strength flours are maybe the only ones in the GM lineup that are so close although I haven't done all of the possible comparisons, including the Pillsbury professional flours also sold by GM. And you are correct that one flour may be available in a given area whereas the other may not be. For example, according to this GM document, http://www.generalmillscf.com/~/media/Files/Industry-Resources/Pizzeria/exploring-products/flour-portfolio.ashx , the Superlative flour is not available in California. Presumably, the Full Strength flour is. GM usually designates availability of flours by using terms like West and East Coast, Central, etc. I believe the West flours are mainly those that use ascorbic acid instead of bromates. I have sometimes spotted inconsistencies in the GM flour information so it is always a good idea to check in case of doubt.

Peter

sodface · « **Reply #10 on:** May 15, 2016, 09:05:52 AM »

Another source of flour that I don't see mentioned (like not once- I searched!) is Adluh Flour milled in Columbia SC.

Of the products listed on their website, I think the "Plain Flour" is the only one that might work for pizza. It seems like they may have once had a pizza flour since I was able to find a couple of references, the first being a recipe on the Adluh site for pizza dough that calls for "Adluh Pizza Flour":

Adluh Pizza Dough Recipe

The second reference is from what looks like a scan of a magazine article about a Columbia Pizza restaurant called "La Pizza Cucina". The article attributes this to the owner: "She says the perfect pizza crust begins with flour from Adluh flour".

La Pizza Cucina Article

Doesn't look like the restaurant is still operating.

I emailed Adluh and asked them about the pizza flour they reference in their own recipe. I'll post back if they respond.

Pete-zza · « **Reply #11 on:** May 15, 2016, 09:59:00 AM »

sodface,

Thank you for your post. When I started this thread, I tried to identify all of the sources of flours used by the members of the forum to make pizza anywhere around the world. As new names popped up after I started the thread, I researched them and added them to the list if they were used to make pizza. So, I will be interested in hearing back from you if you find that Adluh makes a pizza flour. I can see from the flours shown at their website, especially from the low ash values, that the flours shown are not intended for use in making pizzas.

Peter

sodface · « **Reply #12 on:** May 16, 2016, 08:47:36 PM »

Peter, I received a response from the sales manager at Adluh flour today. I responded and asked his permission to quote him here on the forum so I'll wait for his response before I do, but, to paraphrase, they have a product called "Carolina Gem" that some pizza places use but they (the restaurant) usually add vital wheat gluten to it. Will follow up when I get more info and permission to pass on the content of the emails.

sodface · « **Reply #13 on:** May 20, 2016, 06:45:01 PM »

Peter, just to follow up on this. Doug Allen got back with me with the flour specs (attached). I guess the Carolina Gem isn't really ideal for pizza right out of the bag.

Here's is original reply to me:

Quote

We do carry a flour that some pizzerias use to make pizza dough. It's called Carolina Gem. With that flour, however, depending on how much gluten you want in your dough, you may have to add more vital wheat gluten to it. Pizzerias that use this flour add different levels of gluten to it, depending on the chefs preference.

sodface · « **Reply #14 on:** September 12, 2016, 08:51:52 PM »

Peter, not 100% sure, but I think you added Lindley Mills to the list based on my post here.

I emailed them for the specs and Jenny was kind enough to reply:

Quote from: Jenny

I've attached the spec sheet for our North Carolina Bread Flour here. Feel free to share it with the readers on your forum. We do not usually recommend the NC Bread Flour for pizza making as the protein content is a bit lower than our Unbleached Bread Flour (not local NC wheat). Our Unbleached Bread Flour carries a higher protein content (average 12.6), which is better for pizza. You may be able to locate this flour at Earth Fare. We also distribute to Whole Foods Markets in the Southeast.

I'm not sure which of the two flours she mentions is the one I bought at Earth Fare, I only saw one on their website (the NC one linked to in the list above and in my original post) so I assumed it was that one. I asked her if she could identify which one it was.

Pete-zza · « **Reply #15 on:** September 12, 2016, 08:55:08 PM »

Quote from: sodface on September 12, 2016, 08:51:52 PM

Peter, not 100% sure, but I think you added Lindley Mills to the list based on my post here.

I emailed them for the specs and Jenny was kind enough to reply:

I'm not sure which of the two flours she mentions is the one I bought at Earth Fare, I only saw one on their website (the NC one linked to in the list above and in my original post) so I assumed it was that one. I asked her if she could identify which one it was.

Carl,

Thank you. Yes, I added the flour based on your post.

I will provide a link to your last post for details on the flour you used.

Peter

sodface · « **Reply #16 on:** September 13, 2016, 08:11:04 PM »

One last reply from Jenny about the flour I bought at Earth Fare:

Quote from: Jenny

Based on this picture, I believe this was our regular (not NC wheat) unbleached bread flour at a 12.6% protein. It should be ideal for pizza as it will be strong enough to provide some extra stretch. You might also like to try our Super Sprout™ flour in a pizza. We have several customers who use it for specialty pizzas and we love to make pizza with it ourselves.

Pete-zza · « **Reply #17 on:** September 13, 2016, 08:18:08 PM »

Quote from: sodface on September 13, 2016, 08:11:04 PM

One last reply from Jenny about the flour I bought at Earth Fare:

Carl,

Thank you.

Peter

sodface · « **Reply #18 on:** September 29, 2016, 08:04:09 PM »

Peter,

Wasn't sure how to search to see if this link has already been posted, but, I thought this General Mills pdf file was kind of interesting in that it lists a flour type and then types of pizza they think it's good for and then they give dough recipes also:

Here's the link.

//edit, looks like these dough formulations were posted here before but I'm not sure that this pdf postcard version has been.

//edit 2, we crossed streams Peter, I must have been editing while you were replying

Pete-zza · « **Reply #19 on:** September 29, 2016, 08:26:13 PM »

Quote from: sodface on September 29, 2016, 08:04:09 PM

Peter,

Wasn't sure how to search to see if this link has already been posted, but, I thought this General Mills pdf file was kind of interesting in that it lists a flour type and then types of pizza they think it's good for and then they give dough recipes also:

Here's the link.

Carl,

Thank you for the link. The GM document appears to be similar to the GM document cited in the thread at:

http://www.pizzamaking.com/forum/index.php?topic=36707.msg365356#msg365356

You might want to post the new link in that thread even if it contains similar information.

Peter