[Sca-cooks] "Adulterated" Flour

aeduin aeduin at roadrunner.com
Tue Jun 3 12:03:16 PDT 2008

I just looked at my bag of King Arthur All-Natural White Whole Wheat 
Flour and it is "100% identity-preserved hard white spring wheat".


At 11:44 AM 6/3/2008, you wrote:
>Greetings!  Richard, the primary researcher of the Hampton Court cooks,
>commented about his visit to the US earlier this year that the flour and
>sugar sold over here had other things added to it, implying that wheat
>flour in the UK was just that - wheat flour.  I noticed on the bags of
>flour in the grocery store this week that (at least for the brands I looked
>at) they all had malted barley flour added.  Does anyone know why?  Is
>there any flour in grocery stores in your area that is only wheat flour
>with no other grain added?  Would the addition of barley flour affect the
>baking properties differently than a product made entirely of wheat flour?
>(My tart cases still don't seem to handle quite the same way as the ones in
>the Hampton Court video!)
>Alys K.
>Elise Fleming
>alysk at ix.netcom.com

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