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Flour From A to Z

It is the gluten complex which gives bread its puffiness and light stiffness besides bread’s ‘’meshwork’’ that is hardened on the cotex during cookink progress.

The wheat flour is likely to be determined as having a white and a homogenic structure at first glance.In fact,it is formed of too many components and each of them has its specific effects to flour’s breadstuff property. Each type has its own chracteristics.

Delicious Recipes

Tadı damağınızda kalacak birbirinden leziz tarifler.

Evinizde kolaylıkla yapabileceğiniz, her biri size farklı tadlar sunan tariflerimiz için tıklayın.

Prevent Wastage

Bread wastage occurs once in every ten bread in our country.The economic loss of this wastage is almost 700 million dolars in a year.

The Ministry of Health’s report called ‘Healthy Diet and Food Wastage’ revealed the alarming degree of the bread waste.According to this report,bread wastage occurs once in every ten bread in our country and the economic loss of this wastage is almost 700 million dolars in a year.

How Does a Bread Get Stale

Staling is defined as all the changes in bread after baking expect the ones caused by organisms.

During the storage period,breads are exposed to some changes those would decrease the customers’ approvel. This changes are called staling they are very complex.Hence,it is difficult to define them completely with some basic terms. 

Everything About Bread

The history of bread is as old as the history of civilizations.Bread is the oldest and the most important nutrient of mankind.

Bread as the most produced and consumed food in the world could not be introduced easily to our eating habbit.There have been too many developments in agricultural activities such as cultivation,milling,baking,impasting etc.But men’s great effort is always with the production of bread.

The Story of Wheat

During grinding, the flour and intermediates in the valses are always under constant control and hygienic conditions without human touch.

The raw material (wheat), soon after its kind is ascertained, is analyzed in laboratory. If it is suitable due to its kind specifications, it is taken to operation. The wheat that is poured into the tremie is subjected to a preselection by screening here. It is carried to the elevators and purified from foreign materials by means of seperators during the preliminary purification.

The Texture of Wheat

The exact time of the first cultivation of wheat is not known.But we have an exact information about wheat’s important role on public nutrition in Mediterenean countries in the history.

The origin of wheat is not known exactly but according to some documents,dry uplands of Anatolia are represented to be the homeland of it.Some wild types of wheat are still range in some parts of Syria,Palestine and Anatolia.The exact time of the first cultivation of wheat is not known.

Kernel Development

A wheat kernel’s growth and the storage of food stuffs in it form in three phases

The first material accumulated in endosperm is protein.There is almost no farina in 3-5 days old young endosprem cells. Almost half of the accumulated proteins are formed of those remains from the accumulation on stem and leaves before pollination and also the proteins grow on these parts after pollunation to be carried into kernel.

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Grinding of Wheat

Regarding food production, milling is the oldest branch of industry among the other branches those are made fully automatically.The growth of milling have been parallel to the growth of civilization so far.

In 500 BC,stones had been developed.After this upgrade,stones with much more ability of circulary moving were used in milling.Such stone mills were used in grinding of many kind of foodstuffs as the civilizations developed gradually decade by decade.

Milling in History

The oldest grain grinding instruments are grinding stone and saddle stone. The extensions of these in modern day are large stone mortars which are used in hammering of cracked wheat and wheat used in cooking Noah’s pudding.

Milling is the oldest agricultural industry branch which embraces fully otomatic production. It is possible to say on the grounds of archeological discoveries that humanity proved the first technological step in grinding technology. The oldest grain grinding instruments are grinding stone and saddle stone.