Wondra Flour
Posted: 30 March 2009 11:33 PM   [ Ignore ]
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What colour is Wondra flour? I know that sounds like an odd question but….. Is it pure white or more of an off-white? We don’t have Wondra here and so when I visited Buffalo I bought a few containers of it. I only opened it on Sat to make a genoise. It was not as white as cake flour. The cake tasted delicious so it couldn’t have been a bad batch. Just wondering about the colour.

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Posted: 31 March 2009 12:25 AM   [ Ignore ]   [ # 1 ]
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yes, mines is off white compared to cake flour.

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Posted: 31 March 2009 04:20 AM   [ Ignore ]   [ # 2 ]
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Coincidentally, I was going to ask about Wondra flour today.  I was going through the Bread Bible recipes last evening and came across one where Rose says to only use Wondra flour, what is special/different about it?  I must admit I get a bit miffed when Rose specifies certain flours by name as obviously we do not have the same makes in the UK.  If it says AP flour I just substitute a plain flour that we have but I don’t know what sort of flour Wondra is.

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Posted: 31 March 2009 05:03 AM   [ Ignore ]   [ # 3 ]
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dear jeannette, i feel for you, i spent the first 19 years of my life in Peru, where flours are very different, too!  we must had great flours there as their breads and pastries are SUPERB.  Wondra is well explained on the blog entry regarding the Video on Experimental Cuisine Collective about flour.

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Posted: 31 March 2009 10:58 AM   [ Ignore ]   [ # 4 ]
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Thank you Hector.

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Posted: 31 March 2009 12:17 PM   [ Ignore ]   [ # 5 ]
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ROZANNE:
  Good morning. Rozanne I thought that I would try to answer your inquary about the colour variance of wheat flours. In culinary college we pastry students (The very 1st thing we learned really) was that prof bakers can tell the differance in flours by their color. Meaning General A/P flour would be a shade or two darker than say cake or pastry flour, so forth & so on. That is why “WONDRA flour is slightly darker than cake flour. Wondra flour protein strength is very close to 10% protein strength & as you know cake flour is approx 8% to 8.25% protein strength. I hope this info helps you.

JENNETTE:
  Wondra flour was designed for a specific purpose in mind. It may have more than one purpose but in the “SOUTH” (Reference to the southern part of the USA)  they bake their biscuits with this flour as well as with another flour I think goes by the name of MARTHA WHITE flour or something like that. They are just slightly stronger than Pastry flour which is 9% protein strength Wondra flour is used in the better restaurants to make the 3, Mother Sauces & gravies with. As far as not being able to purchase this style of flour ...you know the secret trick???? employ cornstarch with your PLAIN flour like you would baking shortbread cookies .
  Jennette, I hope this information helps you.

You’all enjoy the rest of the day now you hear!!!.

  ~FRESHKID. grin

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Posted: 31 March 2009 12:39 PM   [ Ignore ]   [ # 6 ]
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~FRESHKID - 31 March 2009 03:17 PM

ROZANNE:
  Good morning. Rozanne I thought that I would try to answer your inquary about the colour variance of wheat flours. In culinary college we pastry students (The very 1st thing we learned really) was that prof bakers can tell the differance in flours by their color. Meaning General A/P flour would be a shade or two darker than say cake or pastry flour, so forth & so on. That is why “WONDRA flour is slightly darker than cake flour. Wondra flour protein strength is very close to 10% protein strength & as you know cake flour is approx 8% to 8.25% protein strength. I hope this info helps you.
You’all enjoy the rest of the day now you hear!!!.

  ~FRESHKID. grin

Thank you. You are wonderful as always!

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Posted: 31 March 2009 02:32 PM   [ Ignore ]   [ # 7 ]
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Rozannne, if you can watch Rose’s video on flour, it is worthwhile.  I think she talks about Wondra in parts 3/4.  In addition to a specific protein content, Wondra has been heat-treated to make it combine with other ingredients even more easily than bleached cake flour.

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Posted: 31 March 2009 03:46 PM   [ Ignore ]   [ # 8 ]
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Thanks Julie. The reason I bought the Wondra last summer was because I watched Rose’s video when Hector first posted it on the blog last year. What concerned me was the colour but Hector confirmed that it’s normal. Need to make another trip to the US to stock up on Wondra.  smile

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Posted: 31 March 2009 06:16 PM   [ Ignore ]   [ # 9 ]
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Thank you all for your valuable information as always.  This place is so friendly and helpful, I wish the world was so good. grin

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Posted: 31 March 2009 07:18 PM   [ Ignore ]   [ # 10 ]
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Yes, Wondra is off white.  I found this on the net…


1963
Gold Medal Wondra instantized flour introduced - It was an all-purpose flour in a revolutionary new granular form. It was made by a process of agglomeration of small flour particles to make a more uniform instantized product. There were no chemical additions in the processing and the baking characteristics of all-purpose flour were not changed. Wondra had the same nutritional food value as any other enriched flour and was made of a specially selected blend of wheats to make it suitable for all types of baking. Wondra. was particularly useful for making lump-free sauces and gravies because it dispersed instantly in cold liquids. It poured freely and evenly and measured the same, cup after cup, because of its controlled uniformity. Wondra was also dust-free. (The name was later changed to Wondra Quick- Mixing Flour.)

Agglomeration Definition:
The process of producing a free-flowing, dust-free powder from substances such as dried milk powder and wheat flour, by moistening the powder with droplets of water and then redrying in a stream of air. The resulting agglomerates can readily be wetted.

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Posted: 31 March 2009 07:32 PM   [ Ignore ]   [ # 11 ]
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Thank you Patricia.

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Posted: 31 March 2009 10:02 PM   [ Ignore ]   [ # 12 ]
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Thanks, Patrincia!

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