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Bread Flour & Whole Grains
Whole grains are frequently used in bread making; they are rolled and flaked, producing a mix that gives bread an added nutty flavor and improved texture. Whole grain ingredients may be used whole, cooked, or milled into flour and used to make breads and other products. They can also be extruded or flaked to make cereal products. Flour intended to be used to bake bread is made from hard wheat. The high percentage of protein in hard wheat means the dough will have more gluten, allowing it to rise more than soft wheat flour.
Leeners carries all of the specialty flour, grains and additives used to create delicious artisan breads.
A member of the parsley family, caraway seeds are quite aromatic and are most commonly used in European cooking (Germany, Austria and Hungary). |
White sesame seeds are traditionally used in America for baking and granola making. For added flavor, toast sesame seeds by placing in a nonstick pan over medium heat and shake the pan until the sesame seeds are browned. No oil necessary. |
1.4L | Product of USAprice is per pound available in whole pounds onlyUse Barley Flakes as an adjunct in all-grain brews to produce a lighter colored finished beer without lowering the original gravity. Use in place of corn as an adjunct to eliminate corn flavor in the finished beer. Use at 10-25% of total grist to produce a light colored, mild flavored, dry beer. |
.8L | Flavor:Corn | Product of USAprice is per pound available in whole pounds onlyProduced from yellow corn that has had the germ, oil and most of the protein removed, Yellow Corn Flakes produce a beer with a mild, less malty flavor and body than an all-malt beer. Yellow Corn Flakes also produce a drier, more crisp beer. Use up to 40% as a cereal adjunct in the total mash. Since the corn is de-germed, most of the oil is removed. This can cause lack of foam which is characteristic of high adjunct beers. Unlike corn grits which must be liquefied in a cereal cooker, Yellow Corn Flakes can be added directly to the mash. Do not mill. A single or multiple temperature infusion can be used. Conversion time and lautering time will be normal. |
2.5L | Flavor:Oat Meal | Product of USAprice is per pound available in whole pounds onlyMade from dehulled oats, Oat Flakes are readily attacked by malt enzymes although brewhouse yield may be slightly lower than with any of the other pregelatinized flakes. Oat Flakes have a very distinctive "sticky" mouthfeel, noticeable even when used in small increments. Use 5-25% for an Oatmeal Stout. A small percentage of Oat Flakes is nice in Belgian-style White Beers. Oat Flakes tend to make a sticky mash. The more used, the stickier the mash. To counteract this, add more foundation water. Use a ratio of 3.0 to 3.2 parts of water to 1 part grist. The run-off from the lauter will remain rather milky, but clears during filtration. |
1.0L | Product of USAprice is per pound available in whole pounds onlyProduced from medium-grain rice, Rice Flakes will help you brew light, clean and crisp beers. Rice Flakes can be used up to 40% of the total grist. We suggest using slightly lower conversion temperatures and extending the conversion time by 15 minutes to obtain maximum efficiency. |
3.0L | Flavor:Rye | Product of USAprice is per pound available in whole pounds onlyRye Flakes contribute a very clean, distinctive rye flavor. Start at 5-10% and increase in increments of 5% because of the concentrated, distinctive flavor of Rye Use up to 40% as a cereal adjunct in the total grist to create Rye Beer. Flakes will exhibit a sticky mash, however, not to the extent of Oat Flakes. Use your judgment when deciding to add more water to help avoid a sticky mash. |
1.5L | Flavor:Wheat | Product of USAprice is per pound available in whole pounds onlyPart of our Insta Grains® product line. Torrified Wheat is short for Insta Grains® Soft Red Wheat Whole Kernel. That's what you'll see printed on the label, but don't worry. It's simply Torrified Wheat. Our Torrified Wheat has been heat treated to break the cellular structure, allowing for rapid hydration and malt enzymes to more completely attack the starches and protein. Torrified Wheat can be used in place of raw wheat when making Belgian-style White and Wit beers. Advantages over raw wheat include normal conversion time and higher yield. |
Wheat gluten is the natural protein portion of whole wheat. This extra protein improves the stretch of the dough and helps to produce a loaf of good volume. The addition of wheat gluten is critical when using whole grains or in dough which will be pulled and stretched like pretzels and pizza. It should also be added to any recipe made in a bread machine. |
Specialty hard wheat flour blend for use in yeast raised breads and rolls, pizza dough and pretzels. |
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Roland Sea Salt is the result of the evaporation of Mediterranean Sea water. It comes in the coarse texture you expect on the very best pretzels and can also be substituted for all other salt used as an ingredient in cooking. |