What is peeled rye flour, grinding technology. Calorie content and composition, benefits and harms when consumed. Food recipes, cosmetic use and storage conditions.
Peeled rye flour is a product that remains after the husk and outer shell are removed from the grains. The consistency is heterogeneous, there are grains of different sizes, even relatively large ones - up to 1-1.5 mm in diameter; color - light, cream, with a grayish or pearlescent tint. The smell is fresh, pleasant, bready, it is characterized as "warm". It is considered one of the most useful grinds.
How is peeled rye flour made?
Whatever kind of flour you plan to make at a flour mill, preparation begins with cleaning the grains. For this, 2 methods are used - wet or dry. In the first case, it is the washing of raw materials, in the second - processing on devices resembling a centrifuge, with simultaneous heating to destroy pathogenic microorganisms.
After the initial threshing, the grain is cleaned of impurities, blown and dried.
Grain grinding is carried out in stages. First, a coarse structure is obtained by crushing, at the second stage, the particle size should already be no more than 300-800 microns. The ash content is taken into account - by more than 1, 8%. After the third stage, the particle size should be no more than 450 microns.
To achieve compliance with GOST peeled flour 52809-2007, grinding must go through 6 systems - installations equipped with roller mills equipped with grooved rollers. After each stage, the intermediate raw materials are sieved in special machines. Consumers are supplied with a powder similar in consistency to a powder, with larger particles of embryonic membranes.
Having made peeled rye flour at home, you can be completely sure that there are no substances from the GMO group in the composition. You just need to make sure that the grain is edible. Prepared for sowing to increase germination is treated with chemicals.
For self-production of peeled rye flour, first the grains should be dried and the husks removed. Seeds are poured in one layer onto a cutting board, covered with a cloth or parchment, rolled several times with a rolling pin. If you are not allergic to flour dust, the husks can simply be blown off. If there is, use a fan or substitute it under a fan turned on at a slow speed. Large scales are removed manually. Then go directly to grinding. To do this, you can use a coffee grinder, grinder or food processor, or grind with a pestle in a copper mortar in the old-fashioned way. The resulting "powder" is added to baked goods, like industrial flour.
