How is King Arthur bread flour made?
I checked out their website and other sources but could not find any details as to what their bread flour is actually composed of. Does it include both the bran and germ or is the bran removed? And if bran and germ are removed then how is it different from the all-purpose flour milled from high protein red wheat?
I suspect they add pure gluten powder to it
Best Answer
They make whole wheat flour, but their bread flour is definitely refined; it does not contain bran or germ. Their bread flour is milled from a specific hard red spring wheat from North and South Dakota. That particular wheat is higher in protein than the wheat and wheat blends of other brands of bread flour.
KA's whole wheat flour (not the white whole wheat) is also milled from hard red wheat, but it's unclear if it's the same "hard red spring wheat" as in the bread flour. The protein level is higher in the whole wheat flour than in the bread flour.
Notice that the bread flour is enriched (see the ingredients), as is required by US law for refined flours. The whole wheat flour is not enriched.
You might find this information regarding whole grains helpful: What is the meaning of the term whole grain? Notice from the graphic that there is not a lot of protein in the bran and germ.
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What is the difference between King Arthur all-purpose and bread flour?
Bread flour is milled from hard spring wheat, which has a higher protein content than the hard winter wheat used in all-purpose flour. Protein adds strength to dough and enables loaves of bread to rise high. Our bread flour checks in at 12.7% protein, while our all-purpose flour is at 11.7%.What makes King Arthur Flour so special?
While other flour brands mill to a protein range, King Arthur mills their flour to a strictly-controlled and consistent protein count of 11.7%. This means you can expect the flour to perform the same way every time you use it. King Arthur's all-purpose flour is made from 100% American-grown hard red wheat.How is bread flour manufactured?
The finest particles, called break flour, are sieved out and bagged. Coarser particles of endosperm (called semolina) and pieces of bran with endosperm attached are then subjected to a series of rolls in which semolina of steadily reducing size is gradually ground to flour and the bran separated out.Part 2: Milling Grain into King Arthur Flour
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