[Sca-cooks] FW: Flour types

[Terry Decker]

Ash is the mineral content by weight remaining as ash when a sample of flour 
is burned.  The higher the ash content, the greater extraction of flour from 
the original grain.

Bear


> If any of you are doing cooking/baking and using German recipes which call
> for different flour types and how to find USA equivalents...
>
> Tirloch
>


OK, can anyone tell me why Germans would be concerned about the amount of
ash in flour, and how the ash, rather than the protein, would affect its
baking qualities?

Saint Phlip