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Chuckwagon's Best Flour FAQ's
What are the types of Flours?
Flour that is used in baking comes mainly from wheat, although
it can be milled from corn, rice, nuts, legumes, and some
fruits and vegetables. Flour varies considerably amongst brands
and the geographic location where the wheat is grown. Soft
wheat flour, sold primarily in the South, and cake flour are
much better for biscuits and pie crusts Hard wheat flours,
sold primarily in the North and Midwest, are better for breads.
The harder the wheat, the higher the amount of protein in
the flour. Soft, low protein wheats are used in cakes, pastries,
and biscuits. Hard, high protein wheats are used in breads
and quick breads. Durum is used in pasta and noodles.
There are six different classes of wheat: hard red winter,
hard red spring, soft red winter, hard white, soft white and
durum. The end products are determined by the wheat's characteristics,
especially protein and gluten content
What is bleaching? Is Chuckwagon's Flour Bleached?
Chuckwagon's Best Flours are "bleached" resulting in pearly
white grain. After flour has been ground and blended to the
desired mix of particles. Bleaching removes the light yellow
color caused by xanthophylls, a variety of carotenoid also
found in potatoes and onions. The color has no practical or
nutritional significance and is oxidized simply to obtain
a uniform whiteness preferred my many bakers.
Bleaching is a process used to age or "improve" the flour.
But even unbleached flour may be aged with potassium bromate
or iodate. Aging has important practical results. It has long
been known that flour allowed to sit for one or two months
develops better baking qualities; hence the practice of letting
flour age before use (during this period, it is also naturally
bleached by oxygen in the air). But done in this way, aging
is a time- and space consuming, somewhat unpredictable procedure
Aging effects the bonding characteristics of the gluten proteins
in such a way that they form stronger, more elastic doughs."
What is Glutenin?
Chuckwagon's Best Flours, being from Soft Red Winter wheat
are LOW in Glutenin content. There are as many as 30 types
of protein in wheat flour, but only two of those are important
for our purposes: gliaden and glutenin. When they come in
contact with moisture (water, milk, etc.) and are stirred
or kneaded they produce gluten, which gives elasticity, strength,
and shape to baking recipes - particularly important in bread
making. The gluten forms a network that traps CO2 created
by yeast, giving bread its characteristic texture and air
bubbles
What is All Purpose Flour?
Chuckwagon's Best, All Purpose Flour is great for all your
favorite recipes - cakes, pies and baking needs. Using only
select grains, our All Purpose Flour is milled the Old Fashioned
way, using a full roller process that ensures consistency
and texture.
What is Self-Rising Flour?
Self-rising flour is all-purpose flour with added salt and
leavening (baking powder).
Can Self Rising Flour be used as a substitute for All Purpose
Flour?
The answer is yes, IF…the recipe calls for all purpose
flour, salt and baking powder you can substitute, in most
cases, self rising which already has in it salt and baking
powder.
What is Seasoned Flour? Chuckwagon's Best Seasoned
Flour is an excellent choice in preparing Chicken, Meat Snacks,
Vegetables and Fish as well as in making great tasting gravies.
A blend of our custom milled flour and select spices, Chuckwagon's
Best Seasoned flour can be used in many versatile ways to
complement and enhance your cooking and baking
Helpful
Hint: When dusting a food with seasoned flour put the
flour in a pie plate
lined
with wax paper so you can lift up the
edges of the paper to dust the food
without
flouring your hands.
What else can I use Chuckwagon's Best Pancake & Waffle
Mix for?
Chuckwagon's Best Pancake & Waffle Mix not only makes great
pancakes and waffles, but when mixed with milk (use Buttermilk
for even better taste!) yields southern biscuits like grandma
use to make. Click
here to see this and other great recipes.
Do you have Soy and Organic Products?
Chuckwagon's Best at this time does not have available
Soy Flours or Organic Flour products.
How best to Store?
While many commercial Flours can be stored in a dark cupboard,
in a tightly sealed glass or plastic container, for up to
six months, Chuckwagon's Best Flours are custom milled and
have NO PRESERVATIVES. As Such, shelf life is approximately
eight to ten weeks. It is recommended that your flour be stored
in your freezer, in ziplock bags or a sealed container to
maximize storage and flavor.
Chuckwagon's Best Corn Meal FAQ's
How Is Corn Meal Ground?
Cattleman's Trading Company's Chuckwagon's Best White Corn
Meal is milled the old fashioned way. The Corn Meal's quality
is in its heritage - a Central Virginia Mill, whose origins
date back to 1850, and under one family since the early 1900's.
A custom milling process, slowly reduces white corn to a
just the right "grainy consistency" to preserve
the rich corn flavor resulting in more flavorful Corn Bread,
muffins and hush puppies. Chuckwagon's Best Cowboy White Corn
Meal's is versatile enough to be used in many additional recipes
and savory dishes.
What is Bolted Corn Meal?
Bolted Corn Meal is fine ground corn meal that has been "Bolted"
a terminology for removing the larger particles leaving the
germ and endosperm intact. In effect, the grains are sifted
so that a portion of the hull (or bran) is removed. It is
lower in fiber than unbolted
How best to Store?
While many commercial Corn Meal products can be stored in
a dark cupboard, in a tightly sealed glass or plastic container,
for up to six months, Chuckwagon's Best Corn Meals are custom
milled and have NO PRESERVATIVES. As Such, shelf life is approximately
eight to ten weeks. It is recommended that your flour be stored
in your freezer, in ziplock bags or a sealed container, to
maximize storage and flavor
Recipes
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