Topic: Toasted Flour?

Giago    -- 08-21-2003 @ 9:31 AM
  Toasted flour was mentioned in the agar agar thread. Could someone please clarify this for me?

Is it just like toasting coconut?

Can you do huge batches of it at a time or need to make 'fresh' toasted flour each time you are going to use it?

I hope this is the right forum to be posting this question. I happened upon this when looking up agar agar. Is there a place to post an intro or just jump in like I did?  Wink


diana    -- 08-23-2003 @ 5:46 AM
  Hi Giago,

This is Diana from Diana's Desserts website. Welcome to Diana's Desserts and to the Discussion Forum.

As far as toasted flour goes, I am looking into it now, and trying to find out what it exactly is,

Once I find out, I will post the information on this discussion forum.

Jumping into the forum is just fine. You may post comments or questions on any area of the forum.

Sincerely, Diana
Diana's Desserts

diana    -- 08-23-2003 @ 6:33 PM
  Hi again Giago,

Here's the information that I found out about "toasted flour". The information comes from King Arthur Flour Company in Vermont, USA,

Toasted Flour

The term "toasted flour" refers to dry roux. Roux is used in many Cajun recipes for thickening and is done by cooking white flour in butter until it takes on a nutty aroma and has a brown color. Dry roux or "toasted flour" is done in a frying pan not the cooking pot as in traditional roux, and no fat is used at all. You are literally dry frying the flour to give it that brown color and flavor. What happens in roux is the starch molecule is cracked and that allows for the liquid of the recipe to be accessible to the starch creating a smoother texture in the soup or gumbo.
Jessica, King Arthur Flour
Date: August 23, 2003

"Toasted Flour" could refer to flour made from various grains or nuts that has been toasted.  For example, we (at King Arthur Flour) carry toasted almond and hazelnut flours. The toasting accentuates the flavor, and gives them a golden brown color. Our toasted nut flours are used to add flavor and texture to many items, including cookies, quick breads, and pie crusts.
Kate, King Arthur Flour  
Date: August 22, 2003

I hope this information helps you out.

Sincerely, Diana
Diana's Desserts    

This message was edited by diana on 8-23-03 @ 6:36 PM

Giago    -- 08-27-2003 @ 7:21 AM
  Ooh ok, thanks alot. I was thinking it was toasted in the oven like coconut or pine nuts!


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