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L. Gagnore cookbook, 1930-1940
Page 46
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elastic dough and makes it suitable for bread making; it is called bread flour. IV. Kinds of Flour. 1- Graham flour containing the entire grain, including the outer bran coat. 2- Entire Wheat Flour, containing the kernel, not including the two outer bran coats. 3- White Flour, which is made by grinding and sifting the grain several times, during which process all of the bran is removed. V. Tests for good bread flour. 1- Creamy color (white). 2- Gritty feeling. 3- Capacity for absorbing water. 4- Should cake slightly when squeezed in the hand. 5- Pastry flour when squeezed in the hand retains the impression of the hand, and feels soft.
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elastic dough and makes it suitable for bread making; it is called bread flour. IV. Kinds of Flour. 1- Graham flour containing the entire grain, including the outer bran coat. 2- Entire Wheat Flour, containing the kernel, not including the two outer bran coats. 3- White Flour, which is made by grinding and sifting the grain several times, during which process all of the bran is removed. V. Tests for good bread flour. 1- Creamy color (white). 2- Gritty feeling. 3- Capacity for absorbing water. 4- Should cake slightly when squeezed in the hand. 5- Pastry flour when squeezed in the hand retains the impression of the hand, and feels soft.
Szathmary Culinary Manuscripts and Cookbooks
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