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September 2017

Rye Flour Classification: Untangling the Mess

 

Rye flours and meals
Rye flours (top row, left to right): white , light, medium, wholegrain, dark
Rye meal (bottom row, left to right): rye kernels, coarse, medium, fine

Note: This article first appeared in the Fall, 2017 issue of Bread Lines, the quarterly newsletter of the Bread Baker’s Guild of America.

When I buy a bag of wheat flour, I pretty much know what I’m getting. We’re a wheat-eating nation, and although there are no formal standards for wheat flour grading, the milling industry has reached a marketing consensus that puts everyone on the same page. So no matter who milled it, I can be confident that my bag of bread flour will contain 12-13% protein and 0.50-0.53%ash, my H&R/AP flour will come in at10.5-12% protein and 0.52-0.53% ash, my soft wheat cake flour will measure at 8.0-9.5 percent protein and 0.42-0.45% ash, and so on down the line for any other flour I might need. There are few, if any, surprises.

Rye is another matter entirely. Keep Reading