comprei amassei

comi e afinal era um segredo famoso. Hovis Granary Bread Mix.

(can't stop eating it mom) all about.

"According to Rank Hovis, the process of making the malted wheat flakes takes 10 days. First, the wheat must be ready to sprout. Then it is steeped in water for two days, where it absorbs a lot of water and begins to germinate and sprout. The wheat is removed from the water and laid out on great tile floors for three days to continue sprouting. As the wheat sprouts the starch in the grain starts turning to maltose to feed the shoot. For the next two days, the wheat is put into the "ruck," (we're not making this up), which means it is piled up into deeper heaps on the floor. This increases the heat generated by the germination, which can rise to 130°F (55°C) in the middle of the ruck. The heat speeds up the germination process and transforms the wheat's starch into maltose, which is the key to obtaining the desired flavor.

The malted wheat grains are then rolled with heavy rollers to crack them and transform them into flakes. After flaking, the wheat is taken to a huge kiln where it is roasted for two days at 140°F to 160°F (60°C to 71°C). The roasting dries out the wheat, stops the germination, and caramelizes the maltose. The grains are then blended with brown flour to produce the unmistakable Granary malted brown flour.

Whether that is how the monks made it is unknown. The folks at Rank Hovis are quite sure that's not how their competitors make their flours either, and are confident that Granary flour is extra special among specialty flours.

According to our helpful source at Rank Hovis, bread made from Granary flour has a distinctive "malty" and nutty taste. It gives a slightly lighter result than whole-meal flour, and, like strong white flour [our bread flour], is ideal for making loaves, rolls, and "deliciously different" pizzas. As it is also a plain [all-purpose] flour, it can be used for some pastries, cookies, and cakes as well."

(daqui) começa nos dez dias. e continua nas preciosidades todas que seguem. tenho andado enamorada por detalhes.