Matzah, matzo, or maẓẓah is an unleavened flatbread that is part of Jewish cuisine and forms an integral element of the Passover festival, during which chametz is forbidden.
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 a staple in the Americas. Rye flour is a constituent of bread in both Central Europe and Northern Europe.
Pastry is baked food made with a dough of flour, water and shortening that may be savoury or sweetened. Sweetened pastries are often described as bakers' confectionery. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries as a synecdoche. Common pastry dishes include pies, tarts, quiches, croissants, and pasties.
Semolina is coarsely milled durum wheat mainly used in making couscous, pasta, and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains as well.
Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.
Spelt, also known as dinkel wheat or hulled wheat, is a species of wheat that has been cultivated since approximately 5000 BC.
Vienna bread is a type of bread that is produced from a process developed in Vienna, Austria, in the 19th century. The Vienna process used high milling of Hungarian grain, and cereal press-yeast for leavening.
Pepperidge Farm is an American commercial bakery founded in 1937 by Margaret Rudkin, who named the brand after her family's 123-acre farm property in Fairfield, Connecticut, which had been named for the pepperidge tree.
Arrowhead Mills is a brand of organic baking mixes, grains, cereals, and nut butters.
Roller mills are mills that use cylindrical rollers, either in opposing pairs or against flat plates, to crush or grind various materials, such as grain, ore, gravel, plastic, and others. Roller grain mills are an alternative to traditional millstone arrangements in gristmills. Roller mills for rock complement other types of mills, such as ball mills and hammermills, in such industries as the mining and processing of ore and construction aggregate; cement milling; and recycling.
Nordic bread culture has existed in Denmark, Finland, Norway, and Sweden from prehistoric times through to the present. It is often characterized by the usage of rye flour, barley flour, a mixture of nuts, seeds, and herbs, and varying densities depending on the region. Often, bread is served as an accompaniment to various recipes and meals. Nordic breads are often seasoned with an assortment of different spices and additives, such as caraway seeds, orange zest, anise, and honey.
A gristmill grinds cereal grain into flour and middlings. The term can refer to either the grinding mechanism or the building that holds it. Grist is grain that has been separated from its chaff in preparation for grinding.
A Unifine mill is a single one-pass impact milling system which produces ultrafine-milled whole-grain wheat flour that requires no grain pre-treatment and no screening of the flour. Like the grist or stone mills that had dominated the flour industry for centuries, the bran, germ, and endosperm elements of grain are processed into a nutritious whole wheat flour in one step. Consumers had accepted whole wheat products produced by grist or stone mills. The flour produced by these mills was quite coarse as they included the bran and the germ elements of the grain.
Wheat is produced in almost every state in the United States, and is one of the most grown grains in the country. The type and quantity vary between regions. The US is ranked fourth in production volume of wheat, with almost 50 million tons produced in 2020, behind only China, India and Russia. The US is ranked first in crop export volume; almost 50% of its total wheat production is exported.
A baking mix is a mixed formulation of ingredients used for the cooking of baked goods. Baking mixes may be commercially manufactured or homemade. Baking mixes that cater to particular dietary needs, such as vegan, gluten-free, or kosher baking mixes, can be bought in many places.
A snack is a small portion of food generally eaten between meals. Snacks come in a variety of forms including packaged snack foods and other processed foods, as well as items made from fresh ingredients at home.
Barley flour is a flour prepared from dried and ground barley. Barley flour is used to prepare barley bread and other breads, such as flat bread and yeast breads.
The Roller Mill was created by Hungarian bakers in the late 1860s and its popularity spread worldwide throughout the 1900s. Roller mills now produce almost all non-whole grain flour. Enriched flour is flour that meets an FDA standard in the United States. Roller milled white enriched flour makes up over 90% of the flour that comes out of the United States.
Flour extraction is the common process of refining Whole Grain Flour first milled from grain or grist by running it through sifting devices, often called flour dressers.
