ABOUT US Caribbean Grains Ltd is a group of companies involved in grains trading, shipping and processing. Caribbean at heart, we are currently operating flour & feed mills in Saint Lucia, Martinique, Guadeloupe, Haiti, Brazil, a feed mill in French Guyana. --Feed
Flour
Our feed production first started in July 2013, supplying to broilers, layers and pig farmers. The feed has since been made available for small ruminants, horses, shrimp and fish.
Our flour mill started in August 2016, processing North American & European wheat for the local market and exporting to the Organisation of Eastern Caribbean States (OECS).
In 2016, our feed mill increased its production capacity to meet the demand from regional farmers who want to switch to antibiotic and chemical free feed.
We are currently producing White Wheat, Whole Wheat, European White, European Pasta, European Pizza, Multi Grain Flour, Campagne, Complete flour and other specialty flour namely, Doughnut flour, Genoise Flour and Brioche flour.
FLOUR INFORMATION, TYPES & RECIPES
1.0 – General information
DIFFERENCE BETWEEN BLEACHED & UNBLEACHED FLOUR In stores, we often come across two different varieties of flour – bleached and unbleached. Bleached flour is whiter, has finer grains and gives your food a tempting aroma and look. Unbleached flour is naturally creamy in color, it is the standard in Europe and proven to be a healthier choice.
THE IMPORTANCE OF PROTEIN AND GLUTEN Why is protein such an important component of flour? For one, the higher the amount and quality of the protein is in the flour, the stronger the gluten network will become. A stronger gluten network will result in a sturdier dough. For Pasta, you don’t want the same sturdiness of your dough as you would want it from a bread. For this reason, depending if you are making soft breads, crusty, flaky items or pasta, the percentage of protein is critical.
1.1 – Storage Tips
STORAGE TIPS General
Store in a cool, dry location and away from sunlight. Home bakers may place the flour in the freezer for 48 hours to increase stability. During Use
Ensure and enforce proper labelling of each flour type. Rotate flour usage with the ‘First in, First out’ (FIFO) system. Storage
Flour bags should be stored on pallets, 6 inches off the floor and 12 inches away from the store room walls. Avoid storing flour near products such as beans & rice peas as these attract insects and rodents which can contaminate the flour. It is important to note that flour should not be stored close to odorous material (eg. disinfectants) which can easily be absorbed by flour. Fumigation of the storage area should be done every 7 - 14 days using an approved fumigant. (Liaise with your preferred pest control partner)
2.0 – Know your flour | Multigrain Flour
MULTIGRAIN FLOUR Our multigrain flour is milled from specifically selected blends of white wheat, brown flax seed, yellow flax seed, sesame, sunflower, millet, blue poppy, rye and malt barley. This special blend of flour creates hearty multigrain products that taste great and are highly nutritious. Our flour is unbleached and we only use the highest quality grains to produce a premium quality flour.
BREAD RECIPE
INGREDIENTS
PROFESSIONAL
HOME BAKER
Multigrain Flour
22 Lb
2.2 Lb
Salt
5.0 oz
½ oz
Shortening
1.2 Lb
2.5 oz
Yeast
8.0 oz
1.0 oz
12.5 Lb
1 Lb 4 oz
Ice Water
2.0 – Know your flour | Multigrain Flour
INSTRUCTIONS 1
Combine all dry ingredients in an electric mixer or a dough kneading machine.
2
Add shortening & water to the mix and allow mixing for 4 minutes at slow speed first, followed by 8 minutes at second speed.
3
Allow dough to rest for approximately 30 minutes, then divide into desired shape and place into baking pans.
4
Place the loaves in a lightly greased pan, cover the pan and let the loaves rise again for 40–60 minutes.
5
Pre-heat the oven to 375°F then bake bread for 30-40 minutes or until its golden brown.
TIP Using cold water in your baking will allow for better control (proof time), shape development, crust and colour.
3.0 – Know your flour | Rye Flour
RYE FLOUR Rye flour is often used in Germany as a flour specific for making bread. There are two types of Rye flour namely Dark Rye, which is also known as pumpernickel, and the other being Light Rye flour. It is low in gluten, thus does not contain enough protein to develop the gluten necessary for the bread to rise sufficiently unless combined with wheat flour. The wheat flour contains proteins necessary for gluten development, hence allowing the bread to rise.
BREAD RECIPE
INGREDIENTS
PROFESSIONAL
HOME BAKER
Rye Flour
22 Lb
2.2 Lb
Salt
5.0 oz
½ oz
Shortening
1.2 Lb
2.5 oz
Yeast
7.7 oz
1.0 oz
12.5 Lb
1 Lb 4 oz
Ice Water
3.0 – Know your flour | Rye Flour
INSTRUCTIONS 1
Combine all dry ingredients in an electric mixer or a dough kneading machine.
2
Add shortening & water to the mix and allow mixing for 4 minutes at slow speed first, followed by 8 minutes at second speed.
3
Allow dough to rest for approximately 30 minutes, then divide into desired shape and place into baking pans.
4
Place the loaves in a lightly greased pan, cover the pan and let the loaves rise again for 40–60 minutes
5
Pre-heat the oven to 375°F then bake bread for 30-40 minutes or until its golden brown in color.
TIP If you find the dough too sticky at the end of your mix, you can add 10% of White Wheat flour (DNS).
4.0 – Know your flour | Whole Wheat Flour
WHOLE WHEAT FLOUR Whole Wheat flour is a basic food ingredient, derived by grinding the wholegrain of wheat also known as the wheat berry. It is commonly used in baking bread or other baked goods and is usually the preferred choice by individuals who are more health conscious.
BREAD RECIPE
INGREDIENTS
PROFESSIONAL
HOME BAKER
Whole Wheat Flour
22 Lb
2.2 Lb
Ice Water
12 Lb
1 Lb 3 oz
Yeast
3 oz
Sugar
10 oz
Salt
6.6 oz
Margarine
1.5 Lb
3 oz
1 Lb
1.5 oz
Shortening
1 oz
4.0 – Know your flour | Whole Wheat Flour
INSTRUCTIONS 1
Mix all ingredients and allow mixing for 5 minutes at slow speed first, followed by 8 minutes at fast speed.
2
Allow dough to rest for 7-10 minutes before folding once and dividing.
3
Allow 20 minutes rest and then shape. Proof for approximately 1hr-1hr30.
4
Bake at 410°F (210°C) until golden brown.
TIP This dough is suitable for making burgers, hot dogs and dinner rolls.
5.0 – Know your flour | Pasta Flour
PASTA FLOUR Pasta flour is developed by milling the inner part of the grain with the removal of as much bran and germ as possible. Given the fine nature of the flour it creates a dough that is stickier and maintains chewiness when the pasta is cooked. The gluten in pasta has two properties, it is both elastic and plastic. When the dough is elastic this means that the dough can be stretched causing it to bounce back making it easier to knead. Plasticity means that the dough can be molded into a shape and it will stay put. The right combination of plasticity and elasticity will be the key to a perfect pasta dough. This is achieved by having the right amount of protein and gluten in the flour.
PASTA RECIPE
INGREDIENTS
Pasta Flour Eggs Water
PROFESSIONAL
HOME BAKER
22 Lb
2.2 Lb
60
6
10 oz
1 oz
5.0 – Know your flour | Pasta Flour
INSTRUCTIONS 1
Mix all ingredients leaving some of the flour for later use.
2
Add a small amount of water to allow the dough to bind together, it may appear to have excessive moisture, but this is fine.
3
Add remaining flour to help dry the dough for best use.
4
Mix until a firm dough is achieved.
5
Complete mixing the dough by hand, it should not be wet but firm enough that it can easily go through the pasta machine.
6
At this stage the dough can be divided into 2 portions reserving half for later use. Unused dough must be well packed and kept refrigerated.
7
Apply flour to the pasta machine before use.
8
For best results allow the dough to go through the pasta machine 3 times and then fold to allow the gluten to develop.
9
The dough can now be flattened in preparation for cutting the pasta.
10
Avoid using too much flour while using the pasta machine because the dough may be too dry and the quality of pasta may be an issue.
11
Flatten the entire dough in the desired length and thickness.
12
Avoid waiting too long to cut the pasta. The dough will become too dry and difficult to cut.
13
Present the first flatten dough to the pasta machine using the pasta cutter. It is also important to note that this dough can also be used for lasagne.
14
Continue by creating tagliatelles.
15
The pasta can now be stored on a drying rack or wax paper sheets for 1 hour.
TIP Pasta will best cook in salted boiling water within 3 to 5 minutes depending on your desired result.
6.0 – Know your flour | European White Flour
EUROPEAN WHITE FLOUR European white flour is used to make French Bread, Pastries and other refined baked goods mainly due to its low gluten/protein content.
BREAD RECIPE
INGREDIENTS
European Flour
PROFESSIONAL
HOME BAKER
22 Lb
2.2 Lb
5 oz
½ oz
Salt
10 oz
½ oz
Ice Cold Water
13 Lb
1 Lb 5 oz
Yeast
6.0 – Know your flour | European White Flour
INSTRUCTIONS 1
Combine all dry ingredients in an electric mixer or a dough kneading machine.
2
Mix all ingredients at first speed for 6 minutes, then at second speed for another 6 minutes.
3
Allow the dough to rest for approximately 30 minutes, then divide into desired pieces.
4
Pre-shape the baguette and allow it to rest for an additional 5 minutes.
5
Complete shaping the baguette and allow to rise for 1 hour or until the bread double in size.
6
Score the baguette half way through proofing process.
7
Bake at 400°F for approximately 25 minutes.
TIP For regular baguettes cut the dough at 12 ounces, for half baguettes at 6 ounces and mini baguettes at 3 ounces.
7.0 – Know your flour | Campagne Flour
CAMPAGNE FLOUR Pain de Campagne (Country bread in French) also called French Sourdough is typically a large round loaf made from either natural leavening or baker’s yeast. This traditional version of bread is made with a combination of White flour with Whole Wheat flour, Malt Barley, Rye flour, Wheat Germ, water, levain and salt.
BREAD RECIPE
INGREDIENTS
Campagne Flour
PROFESSIONAL
22 Lb
HOME BAKER
2.2 Lb
Salt
5.0 oz
½ oz
Shortening
1.2 Lb
2.5 oz
8 oz
1.0 oz
13 Lb
1 Lb 5 oz
Yeast Ice Water
7.0 – Know your flour | Campagne Flour
INSTRUCTIONS 1
Combine all dry ingredients in an electric mixer or a dough kneading machine.
2
Add shortening & water to the mix and allow mixing for 4 minutes at slow speed first, followed by 6 minutes at second speed.
3
Allow dough to rest for approximately 30 minutes, then divide into desired shape and place into baking pans.
4
Place the loaves in a lightly greased pan, cover the pan and let the loaves rise again for 40–60 minutes. Just before baking, use a razor blade for decorative scaring.
5
Pre-heat the oven to 400°F then bake bread for 30-40 minutes or until its golden brown.
TIP Campagne flour is often used for large rounded or long shaped breads (2 Lb, 4 Lb etc.) which will help keep it fresh much longer.
8.0 – Know your flour | Pizza Flour
PIZZA FLOUR Pizza flour, which is also called 0 Flour, has 0.55% ash content. It is coarse and tends to be stronger, therefore best suited for making flatbread and pizza.
PIZZA RECIPE
INGREDIENTS
PROFESSIONAL
HOME BAKER
Pizza Flour
22 Lb
2.2 Lb
Water
13 Lb
1 Lb 5 oz
Yeast
3.5 oz
½ oz
Salt
2.5 oz
½ oz
Olive or Vegetable Oil
10 oz
1 oz
8.0 – Know your flour | Pizza Flour
INSTRUCTIONS 1
Combine all ingredients at once for 3 minutes on the first speed, then 7 minutes on the second speed.
2
Allow the dough to rest, covered with a plastic film, for 30 minutes.
3
Retrieve the dough and shape into balls.
4
Place in the refrigerator or freezer overnight.
5
Cut the dough in the desired size, usually 10oz for a 13” inch pizza and prebake for later use or bake straight away at 380°F. For best results, the preferred option is to use a deck oven but a convection oven, if well managed, will work too.
TIP Refrigerating the dough overnight before baking will yield the best results. It is also an excellent way of spreading out your workload without having to enslave yourself in the kitchen for hours.
9.0 – Know your flour | Doughnut Flour
DOUGHNUT FLOUR A doughnut is a type of fried dough confection. The doughnut is popular in many countries and prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets and food stalls. Doughnuts are usually deep fried or baked from a flour dough, and typically either ring-shaped or a number of shapes without a hole. Also, it is often filled, and can be ball-shaped. Various toppings and flavourings are used for different types such as sugar, chocolate or maple glazing.
DOUGHNUT RECIPE
INGREDIENTS
PROFESSIONAL
HOME BAKER
Doughnut Flour
22 Lb
11 Lb
Water or Milk
13 Lb
2.25 ltrs
6 oz
3 oz
Yeast
9.0 – Know your flour | Doughnut Flour
INSTRUCTIONS 1
Combine all ingredients at once for 5 minutes on a slow speed and then for 15 minutes on a faster speed.
2
The dough should come together around the hook at this point.
3
Allow the dough to rest for 5 to 10 minutes, then divide and roll into the desired shapes.
4
Proof for approximately 1 hour or until in size, in warm and humid area.
5
Fry at 360°F (180°C) or until golden brown.
TIP For a better finish, always dip the donut in sugar as soon as its fried. This way the sugar will stick to the donut better.
10.0 – Know your flour | Genoise Flour
GENOISE FLOUR Genoise is an Italian sponge cake named after the city of Genoa and associated with Italian and French cuisine. It is a simple but very elegant sponge cake made with eggs, flour, water or milk with all other ingredients included in the flour.
CAKE RECIPE
INGREDIENTS
PROFESSIONAL
HOME BAKER
Genoise Flour
22 Lb
2.2 Lb
Water or Milk
4.5 Lb
12 oz
120
12
Eggs
10.0 – Know your flour | Genoise Flour
INSTRUCTIONS 1
Combine all ingredients at once in the mixer until it triples in size for approximately 6 minutes or until the dough gets to a stiff peak form.
2
Very gently, fill the prepared cake pan with the batter to Âź inch from the top rim of the pan.
3
Bake for 18-22 minutes or until the top is lightly brown and the cake tester comes clean.
4
Do not open the oven door until you are certain the cake is entirely cooked, or it will collapse.
TIP Genoise or roulade can be prepared and stored adequately wrapped in your freezer for 3-4 weeks. You can flavour the batter with cocoa powder, lime, lemon or passion fruit juice about 1 minute before mixing is complete. For Swiss rolls, add to recipe 15% more water/milk to ease the rolling process.
11.0 – Know your flour | Brioche Flour
BRIOCHE FLOUR Brioche is considered a Viennoiserie (breakfast pastry) in that it is made in the same basic way as bread, however has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid (milk, water) and sugar. Brioche which is commonly eaten at breakfast or as a snack, is often cooked with fruit or chocolate, and served on its own or as a basis of a dessert with local variations in added ingredients, fillings and toppings.
BRIOCHE RECIPE
INGREDIENTS
PROFESSIONAL
HOME BAKER
Brioche Flour
22 Lb
2.2 Lb
Water or Milk
1.5 ltrs
0.5 ltrs
60
6
4.5 oz
½ oz
Eggs Yeast
11.0 – Know your flour | Brioche Flour
INSTRUCTIONS 1
Combine all ingredients at once for 5 minutes on a slow speed and for 12 minutes on a faster speed.
2
The dough should come together around the hook at this point.
3
Allow the dough to rest for 1 hour in the fridge then divide and roll into desired shapes.
4
Proof for approximately 1 hour 30 minutes or until double in size, in a warm and humid area.
5
Bake at 375°F, until golden brown. For a professional finish, glaze with egg wash prior to baking.
TIP Brioche dough is one of the most versatile doughs. It can used for danishes, raisin rolls, cinnamon rolls or even hamburger buns. Sprinkle with coarse sugar prior baking for better finish.
12.0 – Know your flour | White Wheat Flour
WHITE WHEAT FLOUR White wheat flour is developed for local breads, making it easy to use and readily available for both professional and home bakers.
BREAD RECIPE
INGREDIENTS
PROFESSIONAL
HOME BAKER
White Wheat Flour
22 Lb
2.2 Lb
Ice Water
10 Lb
1 Lb
Yeast
5 oz
½ oz
Sugar
7.5 oz
¾ oz
Salt
3.5 oz
Margarine
10 oz
1 oz
Shortening
2 Lb
2.5 oz
12.0 – Know your flour | White Wheat Flour
INSTRUCTIONS 1
Combine all ingredients on the first speed for 4 minutes and second speed for 8 minutes.
2
Allow 20 minutes rest time and divide in pieces.
3
Shape and allow to rise for 1 hour 15 minutes.
4
Bake at 375°F for 25 minutes.
TIP This dough is suitable for making burgers, hot dogs and dinner rolls.
Caribbean Grains Ltd. Sea Port - Vieux Fort, Saint Lucia T: 1 (758) 454 5570 E: management@caribbeangrains.com
www.caribbeangrains.com