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56-447: Natillas is a diminutive of nata ("cream", in English), that is, crema de leche (milk cream), referring to the consistency of the dish. In Spain, natillas is a custard dish typically made with milk , sugar , vanilla , eggs , and cinnamon . The dish is prepared by gently boiling the milk and slowly stirring in the eggs (often just the yolks) and other ingredients to create

112-471: A 14% moisture content. Thus, a US flour with 0.48% ash would approximate a French Type 55. Other measurable properties of flour as used in baking can be determined using a variety of specialized instruments, such as the farinograph . Flour dust suspended in air is explosive —as is any mixture of a finely powdered flammable substance with air ( see dust explosion ). Some devastating explosions have occurred at flour mills, including an explosion in 1878 at

168-650: A bit more strength than cakes, but still produce flaky crusts rather than hard or crispy ones. All-purpose, or "AP flour", or plain flour is medium in gluten protein content at 9.5–11.5% (10–12% from second source ) protein content. It has adequate protein content for many bread and pizza bases, though bread flour and special 00 grade Italian flour are often preferred for these purposes, respectively, especially by artisan bakers. Some biscuits are also prepared using this type of flour. "Plain" refers not only to AP flour's middling gluten content but also to its lack of any added leavening agent (as in self-rising flour). Bread flour

224-403: A high proportion of starches , which are a subset of complex carbohydrates also known as polysaccharides . The kinds of flour used in cooking include all-purpose flour (known as plain outside North America), self-rising flour, and cake flour (including bleached flour). The higher the protein content the harder and stronger the flour, and the more it will produce crispy or chewy breads. The lower

280-473: A prepackaged powder with just the requirement of heating with milk. In Guam , the dish is often called latiya and was likely first introduced in the 17th to 19th centuries. It is often made with canned evaporated or condensed milk. Custard Custard is a variety of culinary preparations based on sweetened milk , cheese , or cream cooked with egg or egg yolk to thicken it, and sometimes also flour , corn starch , or gelatin . Depending on

336-416: A relatively slow distribution system collided with natural shelf life . The reason for the limited shelf life is the fatty acids of the germ , which react from the moment they are exposed to oxygen. This occurs when grain is milled; the fatty acids oxidize and flour starts to become rancid . Depending on climate and grain quality, this process takes six to nine months. In the late 19th century, this process

392-493: A saucepan on a stove, though custard can also be steamed, baked in the oven with or without a water bath, or even cooked in a pressure cooker . Custard preparation is a delicate operation because a temperature increase of 3–6 °C (5.4–10.8 °F) leads to overcooking and curdling . Generally, a fully cooked custard should not exceed 80 °C (176 °F); it begins setting at 70 °C (158 °F). A bain marie water bath slows heat transfer and makes it easier to remove

448-452: A smoother texture and thicker mouth feel. If the mixture pH is 9 or higher, the gel is too hard; if it is below 5, the gel structure has difficulty forming because protonation prevents the formation of covalent bonds . Cooked (set) custard is a weak gel , viscous, and thixotropic ; while it does become easier to stir the more it is manipulated, it does not, unlike many other thixotropic liquids, recover its lost viscosity over time. On

504-502: A staple in the Americas. Rye flour is a constituent of bread in central and northern Europe. Archaeological evidence for making flour ( wheat seeds crushed between simple millstones ) dates to at least 6000 BC. In 2018, archaeologists reported finding evidence of bread making at Shubayqa 1, a Natufian hunter-gatherer site more than 14,000 years old in northwest Jordan. The Romans were the first to grind seeds on cone mills . In 1786, at

560-404: A sweet custard. The differences between Spanish natillas , English custard or French crème anglaise are vague, mainly related to their thickness. This custard (a thin pouring cream and not a coagulated custard) is similar to flan but is typically richer, includes cinnamon, and does not include caramel. New Mexican natillas are derived directly from the recipes of Spain as a result of

616-499: A thickener (without eggs), the result is a blancmange . In the United Kingdom, custard has various traditional recipes some thickened principally with cornflour (cornstarch) rather than the egg component, others involving regular flour; see custard powder . After the custard has thickened, it may be mixed with other ingredients: mixed with stiffly beaten egg whites and gelatin, it is chiboust cream ; mixed with whipped cream, it

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672-424: Is crème légère , [kʁɛm leʒɛːʁ] . Beating in softened butter produces German buttercream or crème mousseline . A quiche is a savoury custard tart. Some kinds of timbale or vegetable loaf are made of a custard base mixed with chopped savoury ingredients. Custard royale is a thick custard cut into decorative shapes and used to garnish soup , stew or broth . In German, it is known as Eierstich and

728-400: Is a theoretically possible protein content ). This flour may be used where a recipe adds ingredients that require the dough to be extra strong to hold together in their presence, or when strength is needed for constructions of bread (e.g., some centerpiece displays). Gluten flour is refined gluten protein, or a theoretical 100% protein (though practical refining never achieves a full 100%). It

784-432: Is added, the result is called 'pastry cream' ( French : crème pâtissière , pronounced [kʁɛm pɑtisjɛːʁ] ) or confectioners' custard, made with a combination of milk or cream, egg yolks, fine sugar, flour or some other starch, and usually a flavoring such as vanilla, chocolate, or lemon. Crème pâtissière is a key ingredient in many French desserts, including mille-feuille (or Napoleons) and filled tarts. It

840-526: Is also used in Italian pastry and sometimes in Boston cream pie . The thickening of the custard is caused by the combination of egg and starch. Corn flour or flour thickens at 100 °C (212 °F) and as such many recipes instruct the pastry cream to be boiled. In a traditional custard such as a crème anglaise , where eggs are used alone as a thickener, boiling results in the over-cooking and subsequent curdling of

896-497: Is either differentiable from flour as having slightly coarser particle size (degree of comminution ) or is synonymous with flour; the word is used both ways. For example, the word cornmeal often connotes a grittier texture whereas corn flour connotes fine powder, although there is no codified dividing line. The CDC has cautioned not to eat raw flour doughs or batters. Raw flour can contain bacteria like E. coli and needs to be cooked like other foods. The English word flour

952-422: Is flour where the germ is first separated from the endosperm and bran, then processed with steam, dry heat or microwave and blended into flour again. Milling of flour is accomplished by grinding grain between stones or steel wheels. Today, "stone-ground" usually means that the grain has been ground in a mill in which a revolving stone wheel turns over a stationary stone wheel, vertically or horizontally with

1008-416: Is often referred to as "white flour". Bleached flour is artificially aged using a "bleaching" agent, a "maturing" agent, or both. A bleaching agent affects the carotenoids responsible for the natural colour of the flour; a "maturing" agent also affects gluten development. A maturing agent may either strengthen or weaken gluten development. The four most common additives used as bleaching/maturing agents in

1064-569: Is originally a variant of the word flower , and both words derive from the Old French fleur or flour , which had the literal meaning "blossom", and a figurative meaning "the finest". The phrase fleur de farine meant "the finest part of the flour", since flour resulted from the elimination of coarse and unwanted matter from the grain during milling. Maize or corn flour has been important in Mesoamerican cuisine since ancient times and remains

1120-568: Is spread on top of the finished natilla. Natilla is found all throughout the Christmas season and usually stores sell pre-made natilla, with a variety of flavors including coconut, and arequipe ; but one of the best known Christmas traditions in Colombia is making natilla in an improvised campfire in the streets or home patios. Another traditional way of making it includes adding aguardiente or anisette (anise liqueur) to it. This term

1176-428: Is the main ingredient of bread , which is a staple food for many cultures. Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in both Central Europe and Northern Europe . Cereal flour consists either of the endosperm , germ , and bran together (whole-grain flour) or of the endosperm alone (refined flour). Meal

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1232-457: Is treated either with benzoyl peroxide or chlorine gas, but no way exists to tell which process has been used when buying the flour at the grocery store. The old method of procuring white or "bleached" flour did not entail the use of chemical agents at all. Rather, the wheat kernels were moistened with water long enough for the outer kernels of the wheat which contained the bran to soften and, eventually, fall off while grinding. In some places,

1288-555: Is typically made from hard red winter wheat planted in the fall and harvested in the spring. Hard wheat is high in gluten, a protein that makes dough stretchy. Hard wheat is 11.5–13.5% (12–14% from second source ) protein. The increased protein binds to the flour to entrap carbon dioxide released by the yeast fermentation process, resulting in a better rise and chewier texture. Hard is a general term for flours with high gluten protein content, commonly refers to extra strong flour, with 13.5–16% (or 14–15% from some sources) protein (16%

1344-484: Is used as a garnish in German Wedding Soup ( Hochzeitssuppe ). Chawanmushi is a Japanese savoury custard, steamed and served in a small bowl or on a saucer. Chinese steamed egg is a similar but larger savoury egg dish. Bougatsa is a Greek breakfast pastry whose sweet version consists of semolina custard filling between layers of phyllo . Custard may also be used as a top layer in gratins , such as

1400-468: Is used in Peru , especially the city of Piura , a spread made of milk and chancaca that is boiled until it is thick and the sugar has caramelized to a rich brown color. The Peruvian confection is arguably more similar to Spanish natilla except that it is somewhat thicker and has no eggs. In Mexico , Natillas are also found and resemble a thicker version of the dessert drink called " Atole ." In Costa Rica ,

1456-474: Is used to strengthen flour as needed. For example, adding approximately one teaspoon per cup of AP flour gives the resulting mix the protein content of bread flour. It is commonly added to whole grain flour recipes to overcome the tendency of greater fiber content to interfere with gluten development, needed to give the bread better rising (gas holding) qualities and chew. Unbleached flour is simply flour that has not undergone bleaching and therefore does not have

1512-630: The Middle Ages , and are the origin of the English word 'custard': the French term croustade originally referred to the crust of a tart, and is derived from the Italian word crostata , and ultimately the Latin crustāre . Examples include Crustardes of flessh and Crustade , in the 14th century English collection The Forme of Cury . These recipes include solid ingredients such as meat, fish, and fruit bound by

1568-463: The South African bobotie and many Balkan versions of moussaka . In Peru, leche asada ("baked milk") is custard baked in individual molds. It is considered a restaurant dish. French cuisine has several named variations on custard: Recipes involving sweet custard are listed in the custard dessert category , and include: Custards baked in pastry ( custard tarts ) were very popular in

1624-577: The Washburn "A" Mill in Minneapolis that killed 22 people. The CDC has cautioned not to eat raw flour doughs or batters. Raw flour can contain bacteria like E. coli and needs to be cooked like other foods. Bread , pasta , crackers , many cakes , and many other foods are made using flour. Wheat flour is also used to make a roux as a base for thickening gravy and sauces. It can also be used as an ingredient in papier-mâché glue . Cornstarch

1680-711: The Spanish Conquest and the existing Spanish descendants. Such natillas are custard-like in consistency and may, in some recipes, have flour in addition to egg whites. They are not to be confused with Mexican natillas. In Colombia , natilla is the most popular Christmas dish and is eaten along with buñuelos and manjar blanco , and it resembles a flan or pudding. Some of the ingredients include milk, panela (blocks of unrefined cane sugar), cinnamon sticks, and flour or cornstarch. Occasionally people like to add grated coconut, cheese or raisins but these are optional ingredients. To garnish it, powdered cinnamon

1736-474: The US are: Some other chemicals used as flour treatment agents to modify color and baking properties include: Common preservatives in commercial flour include: All bleaching and maturing agents (with the possible exception of ascorbic acid) have been banned in the United Kingdom. Bromination of flour in the US has fallen out of favor, and while it is not yet actually banned anywhere, few retail flours available to

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1792-427: The ash mass is only rarely given on the label by flour manufacturers. However, the legally required standard nutrition label specifies the protein content of the flour, which is also a way for comparing the extraction rates of different available flour types. In general, as the extraction rate of the flour increases, so do both the protein and the ash content. However, as the extraction rate approaches 100% (whole meal),

1848-597: The beginning of the Industrial Era , the first steam-powered flour mill, Albion Mills, Southwark , was completed in London . In the 1930s, some flour began to be enriched with iron, niacin, thiamine and riboflavin. In the 1940s, mills started to enrich flour and folic acid was added to the list in the 1990s. An important problem of the Industrial Revolution was the preservation of flour. Transportation distances and

1904-432: The bleaching process, nutrients are lost. Some of these nutrients may be replaced during refining – the result is known as enriched flour. Cake flour is the lowest in gluten protein content, with 6–7% (5–8% from second source ) protein to produce minimal binding so the cake "crumbles" easily. Pastry flour has the second-lowest gluten protein content, with 7.5–9.5% (8–9% from second source ) protein to hold together with

1960-497: The color of "white" flour. An example is graham flour , whose namesake, Sylvester Graham , was against using bleaching agents, which he considered unhealthy. In English-speaking countries, self-raising (or self-rising) flour is commercially available with chemical leavening agents already in the mix. In America, it is also likely to be pre-salted; in Britain this is not the case. The added ingredients are evenly distributed throughout

2016-578: The custard from the oven before it curdles. Adding a small amount of cornflour to the egg-sugar mixture stabilises the resulting custard, allowing it to be cooked in a single pan as well as in a double-boiler. A sous-vide water bath may be used to precisely control temperature. While custard may refer to a wide variety of thickened dishes, technically (and in French cookery ) the word custard ( crème or more precisely crème moulée , [kʁɛm mule] ) refers only to an egg-thickened custard. When starch

2072-485: The custard. Stirred custards cooked in pots are also found under the names Creme Boylede and Creme boiled . Some custards especially in the Elizabethan era used marigold ( calendula ) to give the custard color. In modern times, the name 'custard' is sometimes applied to starch-thickened preparations like blancmange and Bird's Custard powder. Stirred custard is thickened by coagulation of egg protein, while

2128-407: The custard; however, in a pastry cream, starch prevents this. Once cooled, the amount of starch in pastry cream sets the cream and requires it to be beaten or whipped before use. When gelatin is added, it is known as crème anglaise collée ( [kʁɛm ɑ̃ɡlɛz kɔle] ). When gelatin is added and whipped cream is folded in, and it sets in a mold, it is bavarois . When starch is used alone as

2184-403: The different available flour varieties are labeled according to the ash mass that remains after a sample is incinerated in a laboratory oven (typically at 550 °C (1,022 °F) or 900 °C (1,650 °F), see international standards ISO 2171 and ICC 104/1 ). This is an easily verified indicator for the fraction of the whole grain remains in the flour, because the mineral content of

2240-449: The flour, which aids a consistent rise in baked goods. This flour is generally used for preparing sponge cakes, scones, muffins, etc. It was invented by Henry Jones and patented in 1845. If a recipe calls for self-raising flour, and this is not available, the following substitution is possible: Wheat is the grain most commonly used to make flour. Certain varieties may be referred to as "clean" or "white". Flours contain differing levels of

2296-476: The grain in between. Roller mills soon replaced stone grist mills as the production of flour has historically driven technological development, as attempts to make gristmills more productive and less labor-intensive led to the watermill and windmill . These terms are now applied more broadly to uses of water and wind power for purposes other than milling. More recently, the Unifine mill , an impact-type mill,

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2352-419: The home baker are bromated anymore. Many varieties of flour packaged specifically for commercial bakeries are still bromated. Retail bleached flour marketed to the home baker is now treated mostly with either peroxidation or chlorine gas. Current information from Pillsbury is that their varieties of bleached flour are treated both with benzoyl peroxide and chlorine gas. Gold Medal states that their bleached flour

2408-528: The island. One version is served for breakfast and cooked stove top in a pot. Served cold or hot, has less or no sugar because it is often served with honey, fruit and nuts. Another version using the same ingredients is served on Christmas and baked in same fashion as crème brûlée . Both versions include, milk, coconut cream, sugar, a large amount of egg yolks, cornstarch, cinnamon, vanilla, zest, and orange blossom water. Puerto Rican Natilla can be bought all year around in supermarkets and convenient stores as

2464-399: The leaves of Syrian rue ( Peganum harmala ) were spread in stratified layers between the layers of grain, and left in such a state for several days, until the fumes emitted from the astringent leaves of the plant caused the outer kernels of the wheat to break down and dissolve, leaving a clean and white flour after grinding. During the process of making flour, specifically as a result of

2520-465: The lowest ash residue in the table. The closest is French Type 45. There is no official Chinese name corresponding to the highest ash residue in the table. Usually such products are imported from Japan and the Japanese name zenryufun (全粒粉) is used, or it is called quánmài miànfěn (全麥麵粉). It is possible to determine ash content from some US manufacturers. However, US measurements are based on wheat with

2576-459: The other hand, a suspension of uncooked imitation custard powder ( starch ) in water, with the proper proportions, has the opposite rheological property: it is negative thixotropic, or dilatant , allowing the demonstration of "walking on custard". Flour Flour is a powder made by grinding raw grains , roots , beans , nuts , or seeds . Flours are used to make many different foods . Cereal flour, particularly wheat flour ,

2632-410: The overall thinning of custard in the mouth. Egg yolk lecithin also helps to maintain the milk-egg interface. The proteins in egg whites are set at 60–80 °C (140–176 °F). Starch is sometimes added to custard to prevent premature curdling. The starch acts as a heat buffer in the mixture: as they hydrate, they absorb heat and help maintain a constant rate of heat transfer. Starches also make for

2688-681: The protein gluten . "Strong flour" or "hard flour" has a higher gluten content than "weak" or "soft" flour. "Brown" and wholemeal flours may be made of hard or soft wheat. When flours do not contain gluten, they are suitable for people with gluten-related disorders , such as coeliac disease , non-celiac gluten sensitivity or wheat allergy sufferers, among others. Contamination with gluten-containing cereals can occur during grain harvesting, transporting, milling, storing, processing, handling and/or cooking. Flour also can be made from soybeans , arrowroot , taro , cattails , manioc , quinoa , and other non-cereal foodstuffs. In some markets,

2744-408: The protein content drops slightly, while the ash content continues to rise. The following table shows some typical examples of how protein and ash content relate to each other in wheat flour: This table is only a rough guideline for converting bread recipes. Since flour types are not standardized in many countries, the numbers may differ between manufacturers. There is no French type corresponding to

2800-429: The protein the softer the flour, which is better for cakes, cookies, and pie crusts. Cereal flour consists either of the endosperm , germ , and bran together (whole-grain flour) or of the endosperm alone (refined flour). "Bleached flour" is "refined" flour with a chemical whitening (bleaching) agent added. "Refined" flour has had the germ and bran, containing much of the nutritional fibre and vitamins, removed and

2856-438: The recipe, custard may vary in consistency from a thin pouring sauce ( crème anglaise ) to the thick pastry cream ( crème pâtissière ) used to fill éclairs . The most common custards are used in custard desserts or dessert sauces and typically include sugar and vanilla; however, savory custards are also found, e.g., in quiche . Custard is usually cooked in a double boiler ( bain-marie ), or heated very gently in

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2912-490: The same gives baked custard its gel structure. The type of milk used also impacts the result. Most important to a successfully stirred custard is to avoid excessive heat that will cause over-coagulation and syneresis that will result in a curdled custard. Eggs contain the proteins necessary for the gel structure to form, and emulsifiers to maintain the structure. Egg yolk also contains enzymes like amylase, which can break down added starch. This enzyme activity contributes to

2968-480: The starchy endosperm is much lower than that of the outer parts of the grain. Flour made from all parts of the grain ( extraction rate : 100%) leaves about 2 grams (0.071 oz) ash or more per 100 grams (3.5 oz) dry flour. Plain white flour with an extraction rate of 50–60% leaves about 0.4 grams (0.014 oz). In the United States and the United Kingdom, no numbered standardized flour types are defined, and

3024-578: The term is used for a sour cream-like dairy product used as a condiment with a variety of dishes. The product is homogenized and pasteurized milk with a lower fat content (about 12%) than normal sour cream, some brands add salt to the cream. Natilla in Cuba is classified as a cold custard dessert. Natilla is made with cornstarch, vanilla, sugar, eggs, lemon peel, cinnamon, and evaporated milk. Typically served on Christmas in small cups with cinnamon sprinkled on top. There are two versions of this dessert that exist on

3080-399: Was developed in the mid-20th century. Modern farm equipment allows livestock farmers to do some or all of their own milling when it comes time to convert their own grain crops to coarse meal for livestock feed . This capability is economically important because the profit margins are often thin enough in commercial farming that saving expenses is vital to staying in business. Flour contains

3136-435: Was too short for an industrial production and distribution cycle. As vitamins , micronutrients and amino acids were completely or relatively unknown in the late 19th century, removing the germ was an effective solution. Without the germ, flour cannot become rancid. Degermed flour became standard. Degermation started in densely populated areas and took approximately one generation to reach the countryside. Heat-processed flour

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