Flour and milling, term by term
Plain-English definitions of the terms used across this site, from the wheat kernel to the mill floor.
Alveograph
An instrument that measures dough extensibility and resistance by inflating a dough bubble until it bursts. Important for assessing overall dough strength.
Flour qualityAsh content
The mineral residue left when flour is incinerated in a laboratory furnace, expressed as a percentage. Lower ash means whiter, more refined flour with less bran.
Flour qualityBran
The outer protective layers of the wheat kernel, roughly 14.5% of the grain. Separated out in white flour production and used mainly in stockfeed and high-fibre foods.
By-productsBreak rolls
The first pairs of corrugated rollers in a mill, which crack the grain open and begin separating endosperm from bran and germ.
How flour is madeEndosperm
The starchy interior of the wheat kernel, roughly 83% of the grain. This is the part that becomes white flour.
How flour is madeExtraction rate
The percentage of the wheat grain that ends up as flour. White flour is typically 72-76% extraction; wholemeal is 85-100%.
How flour is madeFalling number
A test measuring alpha-amylase enzyme activity in flour. Too low indicates sprout-damaged wheat and sticky bread; too high indicates insufficient enzyme activity.
Flour qualityFarinograph
An instrument that measures dough strength, water absorption, mixing time, and stability. The standard predictor of bread-baking performance.
Flour qualityFortificant
A pre-mixed powder of vitamins and minerals dosed into flour during milling. In Zimbabwe, mandatory fortificants include vitamins A and B-group, folic acid, iron, and zinc.
Fortification and healthGerm
The embryo of the wheat seed, roughly 2.5% of the grain. Nutrient-rich but short-lived due to its fat content; removed in white flour production.
By-productsGluten
The elastic protein network formed when wheat flour is mixed with water. Gluten strength determines whether a flour suits bread (strong) or cakes and biscuits (weak).
Flour qualityGradual reduction
The milling process of repeatedly grinding and sifting through 15 to 20 stages, progressively reducing endosperm to fine flour.
How flour is madeHard wheat
Wheat varieties with high protein and strong gluten, suited to bread flour. Zimbabwe imports most of its hard wheat for blending.
Trade and importsMiddlings (shorts)
Intermediate particles between flour and bran produced during sifting. Used mainly in animal feed. Also called pollard.
By-productsPlansifter
A large vibrating box of stacked sieves that separates milled material by particle size between grinding stages.
How flour is madeProtein content
The percentage of protein in flour, which determines gluten-forming potential. Bread flour needs 11-13%; cake flour 7-9%.
Flour qualitySoft wheat
Wheat varieties with lower protein and weaker gluten, suited to biscuit, cake, and pastry flour. Most Zimbabwean wheat is soft wheat.
Wheat growingTempering (conditioning)
Resting cleaned wheat with added water for 12 to 24 hours before milling, toughening the bran and softening the endosperm so they separate cleanly.
How flour is madeVital wheat gluten
Concentrated gluten added to weaker flours to boost protein and improve bread performance.
Flour quality