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ALL ABOUT FLOUR

Across
Short, fancy, long
Active dry yeast
As protein ______, starch decreases
Easier to digest
2-3% of the wheat kernel
The highest quality flours
There are _____ stages in the modern milling process.
Acts in a similar manner to glue
Step 1 in the milling process
0.3 to 1.5% of flour; mineral salts
Hard spring wheat used for pasta
The edible seeds from grasses
Used to condition the bran.
Ph range of 4.6 to 5.1
Absorbs 10 to 15x their weight in water
Flour is the principal ingredient that supports _____.
From the same family as marijuana; also used to make rope
The amount of flour milled from the grain
Grasses that bear edible seed
Down
First produced 20,000 years ago
Causes flour to go rancid
Always 100%
Mainly starch and protein, 80-85%
Popular in raisin breakfast cereal and muffins
Added to dough to increase protein
Strengthens gluten
Hand grinder
Flour is a powder made by grinding
Rye flour
Bran removal process
The best method to retain nutritional value
Aerated flour is easier to ______.
Grown in ON and QC
The process of adding nutrients back in
Most used type of flour in the bakeshop
______ of flour changes with sifting.
The harder the wheat, the stronger the _________.
The endosperm is about 3/4's ___________.
Two grinding stones that crush the grain between