recycling milled grain powder

[butisitart]

i'm wondering....
if i sieve out the talcum powder level dust from after milling, do any of the following occur??
can i use this fine flour to make a fantastic pizza base, a base tinged with fine caramalt and roasted flavours?? i'm guessing on that side that i probably can.
however - does the extraction of this flour from the mash lessen the alcohol and flavour factors by any noticeable degree??
or is it a great way of avoiding stuck sparges??
i noticed a fine mesh paper bin at officeworks today, and my tiny little brain went mmmm,,,,,

anybody experimented??

i'm pretty interested in loss of flour vs loss of beer fullness.

i'm going to try a raw wheat mill to flour and see what sort of pizza that makes anyway - just for fun.
(things you do when you score a new minimill.)

 

[Brewman_]

My Mill, a Roppi 1100, generates between 0.2 and 0.25% malt dust that I collect in an extraction unit.

The loss during crack must be adjusted for during the crack.

When MHB had that mill he made a beer from the dust, was a tasty drop too, as I recall. Had a little bit of every malt from the shop in it.

So yes if you can gather enough of the stuff like I do, you can use it. I don't make beer from it though, and don't go out of my way to get it, its just a by product.

I would not go out of my way to sieve the dust out of your resulting cracked grain though. A good crack will not result in stuck sparges.

Cheers Steve

 

[user 36151]

I might have to try this magic dust in the pizza oven lets us know when you have some available steve i would like to try it as pizza bases.

 

[butisitart]

thanks for that....
have you considered making pizza out of the stuff in your extraction unit??

it's probably like 00 pizza flour at $5 per 500gm pack

 

[Mardoo]

There's only a small percentage of malt flour you can add to bread-type doughs, as the enzymes will break down the gluten. IIRC generally accepted amount is 0.5%. Above 2% you really start to see breakdown in the bread.

 

[wynnum1]

flour could be converted and then added.

 

[Ducatiboy stu]

Barley flour is lower in gluten than wheat flour so not as good for breads so needs to be blended..

Barley flour also makes really good sourdough starters


What is barley flour?
January 18, 2008 in Baking, Ingredients 4 Comments

Barley flour is just what it sounds like: a non-wheat flour made from grinding whole barley. It’s a popular alternative to wheat flour because, unlike many non-wheat flours, it contains some gluten. This obviously doesn’t make it a good choice for those with celiac’s, who cannot tolerate gluten, but it does mean that it is an excellent option for more conventional bakers looking to expand their skills by working with alternative flours.
Barley flour has a mild, but very slightly nutty, flavor the complements both regular and whole grain flours. You can substitute it into a regular recipe for up to 1/2 of the ordinary flour without compromising the texture of the baked good (with the exception of very delicate/sensitive baked goods, like angel food cake, that rely on the presence of a precise amount of flour to work well). In fact, because it has a low gluten content, it can actually help to tenderize baked goods while still lending enough gluten to the recipe to allow it to rise properly. When compared to regular all-purpose flour, there are some nutritional benefits to barley. It has slightly fewer calories and more than 4 times the fiber of all-purpose. It also has slightly more fiber than whole wheat flour.
It is a good flour to substitute into quick breads, muffins and cookies for a little whole grain twist and is an easy ingredient to play around with in the kitchen in general.

 

[seamad]

I've used Munich II in my sourdoughs, iirc 50 to 100g to make up 600g flour. Gives a malty flavour and fires up the starter ( i add all the malt to the starter ). Not tried it in my pizza dough, but with the oven at 400-450 C it might be prone to burning.

 

[Weizguy]

I might have to try this magic dust in the pizza oven lets us know when you have some available steve i would like to try it as pizza bases.

Woohoo! Brew club pizza evening!

 

[butisitart]

thanks for the input - food for thought..... bad pun. not intended.
sounds like barley is a minimal input - i think the curiosity in me says to load a dash into my next loaf or pizza to explore the flavour.
and i'll have to knock out a loaf or a pizza base on mill grained wheat or i'll never never know.
my theory there though is that it should follow the rationale of brew grain or coffee beans. if you grind or mill fresh....
so the new minimill might get a bigger flogging than it bargained for if i make a loaf that's another level up on bread flavour heaven.
my guess is to do a couple of runs and reduce the roller gaps each time until i get flour.250gm for a trial loaf won't take long and the worst case scenario is a loaf that's no different to the usual.
the wife might even forgive me for throwing $120* at a minimash mill. her only comment thus far has been 'is that it?? you could have used the pasta mill' hmmph.
things to do when you get a new toy. haven't even knocked out a hopper for it yet.

* i dare anybody to tell the missus how much a mini costs.

 

[Ducatiboy stu]

You will need a fair amount of barley flour to see a difference in a loaf

Spelt.....now that was interesting

 

[Brewman_]

If you want some.. just ask