High Grade All-Purpose Flour
High-grade flour is made of endosperm of organic soft wheat grains. High grade wheat flour is widely used for cooking pancakes, fritters, dumplings, confectioneries, in pasta production, and as a sauce thickener. In the US, this flour belongs to “ALL-PURPOSE WHEAT FLOUR”.
3 Facts About Wheat Flour:
-
Do not fall into the trap of today’s popular myth about high-grade wheat flour being detrimental and unhealthy, as opposed to whole wheat flour. First of all, the myth creates the impression that whole wheat products may be eaten at least twice as much as high-grade flour products. If you live a healthy or sport life, you know that eating lots of carbohydrates leads to weight gain, and this fact should be strictly taken into account. Secondly, only the high-grade wheat flour has the baking properties, which allow baking croissants, biscuits, and brioches. That’s why we suggest you to study and know the best qualities of each product and use them reasonably with the maximum benefit for your body.
-
The main flour characteristic is the content of proteins, mainly glutenin and gliadin. Gliadin and glutenin percentage determines dough quality: glutenin gives elasticity and stickiness, and gliadin provides stretchability. While kneading dough, gliadin and glutenin combined with water are turned into gluten that forms a crumb. Roughly speaking, the higher is gluten content, the higher are flour strength and its baking properties.
-
Organic high-grade wheat flour is excellent for baking bread in a breadmaking machines.
| Nutrition value | |
|---|---|
| Calories | 347 kcal |
| Proteins | 11,3 g |
| Fats | 1,1 g |
| Carbohydrates | 73 g |
| Dietary fibres | 2,4 g |
| Water | 14 g |
| Mono- and disaccharides | 1 g |
| Starch | 69,1 g |
| Ash | 0,5 g |
| Saturated fatty acids | 0,3 g |
| Vitamins | |
| Vitamin B1 (thiamine) | 0,194 mg |
| Vitamin B2 (riboflavin) | 0,072 mg |
| Vitamin B5 (pantothenic acid) | 0,248 mg |
| Vitamin B6 (pyridoxin) | 0,037 mg |
| Vitamin B9 (folic acid) | 31 mcg |
| Vitamin E (tocopherol) | 0,05 mg |
| Vitamin K (phyllochinone) | 0,3 mcg |
| Vitamin PP (B3, niacin equivalent) | 1,198 mg |
| Macroelements | |
| Calcium | 20 mg |
| Magnesium | 25 mg |
| Sodium | 2 mg |
| Potassium | 149 mg |
| Phosphorus | 107 mg |
| Microelements | |
| Iron | 1,26 mg |
| Zinc | 1,02 mg |
| Copper | 188 mcg |
| Manganese | 0,818 mg |
| Selenium | 14,6 mcg |
| Information on product weight: | |
| Cup 250 ml = 210 g (646.8 kcal) | |
| Cup 200 ml = 170 g (523.6 kcal) | |
| Tablespoonful (heaped spoon, except liquid products) = 25 g (77 kcal) | |
| Teaspoonful (heaped spoon except liquid products) = 8 g (24.6 kcal) | |
Chemical composition of a product is characterized by calories, proteins, fats, carbohydrates, dietary fibres and vitamins. For organic products, these parameters significantly depend on natural factors – air temperature and precipitation during vegetational season, dry or rainy season, geographic latitude and longitude of cultivation, botanical grain varieties, and soil type.
It is impossible to foresee all the factors, so these values are average and indicative only.
Healthy Recipes with High-Grade Wheat Flour
Apple Pie
Directions: Cut room temperature butter into dice and mix with 1 ½ cups of flour. Pour ½ cup of sour cream into dough and mix it. Add soda slaked with cider vinegar to the resulting mixture, then mix it and knead dough by hand. The dough should be soft and not stick to your hands. Peel apples, remove their cores and cut into slices, add cinnamon. Roll out the dough and form it into the cake pan, in which the pie will be baked, lay apple slices on top. Mix 1 cup of sour cream, one egg, sugar and 2 tbsp of flour in a separate pot, and mix them slightly. Cream consistency is supposed to be quite liquid. Pour the cream to the pan with dough and apples. Preheat oven to 200 degrees, place the cake pan there and bake the pie 50 minutes or until cooked.
