45-593: White Lily is an American brand of all-purpose flour owned by the Hometown Food Company. White Lily was created by J. Allen Smith in Knoxville, Tennessee in 1883, and named after his wife, Lillie. Since Sunday dinner was a special occasion, bakers sometimes reserved its use specifically for that purpose, so it became known to some as the Sunday flour. It is a weak flour, containing 9% protein, which brings it closer to
90-471: 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
135-650: 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
180-403: 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
225-446: A losing concern. He had no doubt that the engines or the machinery would be able to do all that had been promised; but he feared that the absence of business capacity on the part of the managers would be fatal to the mill's commercial success. In September 1786, the Duke of Milan visited the mills. By 1789, a second engine had been installed. The business thrived, and by June 1790 the mill
270-494: A pastry flour, producing lighter and fluffier biscuits. White Lily only uses the endosperm of flour grains, which is then bleached in chlorine, which both whitens the flour and weakens the proteins. Bags of White Lily are taller than most flour bags, as it weighs less per cup than standard all purpose flour due to using soft red winter wheat, which was once mostly grown in Georgia, South Carolina, North Carolina, and Tennessee. In 2018, it
315-416: 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
360-453: 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 is either differentiable from flour as having slightly coarser particle size (degree of comminution ) or is synonymous with flour; the word
405-406: Is a principal ingredient used to thicken many puddings or desserts, and is the main ingredient in packaged custard. Albion Mills, Southwark Albion Mills was a steam-powered flour mill situated on the southeastern side of Blackfriars Bridge in northern Southwark , London, then in the parish of Christchurch , Surrey. Matthew Boulton began plans for the mill as early as 1783; it
450-400: 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
495-422: 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
SECTION 10
#1733094153273540-416: 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
585-457: 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,
630-555: 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%
675-431: 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 is originally a variant of the word flower , and both words derive from
720-474: 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
765-506: 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 a staple in
810-577: 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
855-521: The cogs , which were of hard wood, though others were of cast iron , as were the pinions . The teeth, some of wood and others of iron, were manufactured by chipping and filing into epicycloidal shapes. The shafts and axles were made of iron and the bearings of brass . The mill's double engine, producing 50 horsepower (37 kW), drove 20 pairs of millstones , each grinding some nine bushels of corn an hour. It also provided power for raising corn, fanning it to free it of impurities, sifting it, dressing
900-439: 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
945-531: 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
SECTION 20
#1733094153273990-427: 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),
1035-597: 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
1080-432: 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
1125-497: 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
1170-403: 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
1215-449: 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
1260-476: 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,
1305-419: 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
1350-399: 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
1395-465: 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
White Lily - Misplaced Pages Continue
1440-412: The meal and lowering it into the barges, which made the process more efficient. The mill was built in 1786 by Matthew Boulton, with the backing of City financiers and Joah Bates , an organ player and composer who "embarked all his own money and 10,000/ belonging to his wife" to build it. It was the first steam-powered commercial flour mill in the United Kingdom. James Watt , an associate of Boulton,
1485-468: The midwestern United States in 2008. The brand was sold to the Hometown Food Company in 2018. 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 , 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
1530-586: The mill and the end of a period during which the Albion Mills Company held a virtual monopoly on the London flour market was warmly received by some rivals in London, particularly when plans to build a new engine and mill were eventually rejected and the old mill was converted into houses. According to Graham Gibberd , the Albion Mills building became "London's symbol for the impending industrial revolution", and
1575-681: 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,
1620-408: 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
1665-429: 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
1710-480: 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
1755-674: Was completed in 1786, and gutted by fire in 1791. Most of the notable engineering drawings and depictions of Albion Mills are in the Birmingham Central Library . The building was designed by the architect Samuel Wyatt . The engines were supplied with water taken directly from the River Thames . At the time, they were "the most complete and powerful which had been produced by the Soho Manufactory ". The mill's wheels and shafts were made of iron. An exception to this were some of
1800-399: 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
1845-522: Was difficult to find north of Washington, D.C. but was more readily available as far west as Seattle , Washington and San Jose, California in 2020 during the Covid 19 Pandemic , possibly due to the company expanding retail operations with the loss of customers in the food industry. The J.M. Smucker Company bought the brand in 2006, shutting down the Knoxville mill in 2007 and moving production to two mills in
White Lily - Misplaced Pages Continue
1890-462: Was personally hired to build a steam engine for the mill to grind corn. Watt's engine was tested before numerous spectators, including Sir Joseph Banks , but encountered problems with the sun and planet gear , and the piston rods. Repairs were completed in April 1786. The cost of erecting the mill proved to be considerably in excess of the original estimate, and Watt soon feared that it would turn out to be
1935-426: Was producing sales of £6,800 in flour a week. However, problems remained with its running and maintenance, and Boulton was dissatisfied with the results. At 06:30 on 2 March 1791, a fire gutted the building, devastating Bates financially. The building was completely gutted within two hours. Several houses near the mills were also burnt down. Damage was estimated at £150,000. Over 500 people became unemployed. Arson
1980-413: Was strongly suspected, but Rennie and Wyatt, the manager of the mill, blamed a lack of grease on a corn machine in front of the kiln, and called the fire an accident. In response to the loss of the Albion Mills, the proprietors of mills at Blackwall , Limehouse and Poplar , Middlesex and Rotherhithe , Surrey restarted business, their mills having been idle for more than three years. The gutting of
2025-435: 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
#272727