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About the flour

In order to avoid the use of low-quality flour, we would like to offer you some simple ways to define quality, accessible each housewife.

  1. Grab onto the palm some amount of flour and squeeze it strong enough. If the flour is dry and high-quality, there should be no fingerprints. If you will get a clot, it means the flour is very humid and there may some other caked lumps in bigger amount of flour (for example, in the bag, where it's packed immediately after grinding). It is also necessary to sniff the flour - such flour may smell like mustiness and acid. In order to recognize the smell more strongly, it is necessary to warm the flour by breathing on it, or grind with a small amount of water.
  2. Pinch of a tested on odor and slightly warmed by the breath of flour should be put into the mouth and to determine its taste. A flour of a good quality should have a typical taste - nice, delicate and sweetish. Stale flour has a slightly bitter taste and a foul taste of mold. If flour that chewed in the mouth becomes more viscous, it means it has good gluten.
  3. Using a small amount of flour and water, knead the dough ball and check its color. If the ball has turned a dirty grayish color, it means flour is stale.
  4. Slightly rinse the prepared dough ball under cold running water. The remaining mass should be sticky and viscous (try between the fingers).  If, after the rinsing, a dough ball can be stretched over the ruler by about 20-25 cm, it means gluten of flour is a good enough and the dough will not sprawl.