🍞Best bread maker flour makers for 2020

The aroma of homemade baked goods creates a special atmosphere of warmth and comfort in the apartment. Many housewives today bake various and very tasty flour products in their home kitchens. Modern technologists are developing numerous devices to improve the quality of life of every family. One of the successful developments is the bread maker.

Freshly baked bread is the pride and joy of the family, making bread with a warm, crispy crust, fragrant baguettes, delicious-smelling muffins and cakes are a great pleasure. All this became possible thanks to the bread maker, which will knead the dough and bake the bread.

The editors of the site "bestx.htgetrid.com/en/" have prepared for your attention an overview of the best manufacturers of flour for bread makers, whose products, according to buyers, are in high demand and have a high trust rating.

Choosing the “right” flour

The result of grinding grain from different cereals is called flour. Flour is determined by types, types and varieties. Each of them has its own difference, for the manufacture of different baked goods there is its own type, and the composition has its own useful ingredients for obtaining useful elements for the body.

Making bakery products in a bread maker requires the ability to choose the right flour. There is no perfect product, so we choose such bulk products from which specific products are prepared. Wheat flour of the highest grade is not always the most correct choice. The preparation of baked goods requires a corresponding brand of goods.

Types of products

Each type of flour is determined by the type of culture from which it was obtained. The most common types are prepared from:

• wheat;
• rye;
• barley;
• oats;
• rice;
• buckwheat;
• peas;
• soybeans.

The flour base is made from several crops at once; food chains offer ready-made mixtures of wheat and rye.

The type of products depends on the purpose:

• bakery products require bakery flour;
• for a cake or cupcake you need a pastry shop.

Product grade

This indicator determines the quality, it depends on the technology used during grain processing. The variety is determined by the amount of products obtained as a result of grinding one hundred kilograms of grain after grinding and sifting.

The grains are repeatedly crushed in special devices. After each such passage, the grade is determined by size, the higher one has the lowest percentage of output after processing. This indicator indicates the category of products made from the products of this brand - for the preparation of bread or confectionery products.

Types of flour

1. Wheat.

Wheat grains milled into powder are made from soft grain crops, sometimes a small portion of hard varieties is added to them. Bread flour is divided into several grades and depends on the types of ground grain and the content of gluten and ash in it. GOST defines five varieties of flour:

• Wallpaper.It makes up to 96% in the output after joint grinding of the grains together with the shell. It is considered very valuable for the body. It produces delicious baked goods. A dark type of flour containing a large amount of bran is used to make valuable bread with a large mineral and vitamin complex. It is added for making pies and pancakes, mixing with 1st grade flour.
• Grade II has a greater vitamin and mineral composition than the first, therefore it is considered more useful. However, when baking, such a dough may rise slightly, the products do not differ in splendor and quickly become stale, so this variety is not suitable for making bread. It is good to cook dumplings and pancake products from it. Flour of the II grade together with rye is suitable for making bread, gingerbread, biscuits at home.
• Unsweetened products are made from grade I, it is very good for pies, rolls, pancakes, pancakes.
• The highest grade is made from the core of the grain. It contains starch, but there are no minerals and vitamins found in the shell of the grains. The premium grade has nothing to do with high quality, it only refers to the degree of grinding. They are used in baking pastry products as the basis of cakes and biscuits, rolls, muffins. It is the most airy, it is used for thickening sauces. When making fresh products, they will crumble strongly. This variety is used to make selected flour, extra class, luxury.
• Grit is obtained from coarse grinding of glassy wheat, which has passed a high degree of purification and has a yield of about 10%. She has the advantage - good rise of the dough when kneading.

2. Rye

This species is divided into the following varieties:

• Wallpaper. Produced by coarse grinding, they have an output of up to 95%. The product contains many very valuable bran. Bread pastries are considered the healthiest.
• Peeled is partially cleaned of grain casings. The output is about 87%.
• Sown. As a result of fine grinding, a yield of 64% is obtained.

It is distinguished from white wheat products by its gray color and the presence of inclusions of microparticles of grain peel. It is used in conjunction with wheat, because there is no gluten in the composition.

Types of flour products for the preparation of bread products

Making bread in your home kitchen requires knowledge of flour, its specific brand, which must be used for these purposes:

1. Whole grain (wallpaper). Produced from wheat grains, it is considered healthier than white. Low in gluten and high in fiber. Used in conjunction with bakery in the process of baking bread.
2. First grade (universal). Made from different varieties of light and dark wheat. The dark appearance is preferable when preparing yeast-free or yeast-free products.
3. The product of the 2nd grade contains an increased amount of starch and a reduced amount of proteins. Used when baking yeast-free bread.
4. Higher. Bakery products of durum grains contain a large amount of gluten, proteins and acids, which together with yeast affect baked goods, as a result of which they are porous and fluffy.
5. Grit is produced from special grades of grain that have an increased amount of gluten. Used for baking yeast bread.

The best flour for bread

If the consumer is new to baking bread at home and does not know which specific bulk product to choose, you can use the first or second grade. They contain a lot of gluten, which makes the products soft and fluffy for several days. In addition, it will not lose taste and smell.

From the products of the first grade, a fragrant loaf, loaf, lush and porous bread are obtained.

Table-type products (bread, buns) are prepared from wallpaper.

Homemade baked goods are best prepared with bakery and second grade flour.

Cooked products made from rye flour have a dense consistency and practically do not grow during baking.It contains a lot of resinous substances and very little gluten. To make the bread product lush and tall, this brand is combined with wheat.

Before purchasing flour products for baking, you need to understand what product should be obtained, because the recipes for making baked goods and bread differ among themselves.

We define quality

On store shelves, you can see a wide variety of types and brands of flour. However, in sales areas it is rarely possible to determine the quality of the products provided, since almost all of them are sold in sealed paper packages. It is convenient and correct for the buyer - oxygen enters through the paper, the flour “breathes” and retains its properties beneficial to the body. If it is packaged in plastic bags, it is better not to buy such products - air does not enter through the plastic, the product acquires a musty smell and the process of self-heating begins.

Be sure to monitor the shelf life. With long-term storage, the product cakes, becomes heavy, and harmful microorganisms appear there. You need to buy products with an acceptable date on the packaging.

The purchased goods at home are evaluated for color and taste. Products may not always have a pure white color; different types of grind suggest different colors. Bread flour of the first and highest grades have a cream color, the second grades are yellow or gray. In bulk products, there should be no foreign objects, bugs, larvae, lumps, weed particles.

The taste of a good product cannot be sour, very sweet, or bitter

We prepare healthy and high-quality bread

To make the bread tasty and airy, it is prepared from natural ingredients with permitted additives and fillers. Cooking an appetizing, healthy product in a bread maker significantly reduces the time spent in the kitchen and facilitates the work of every housewife. However, in order for the baked bread to be of the desired quality, the proportions of all ingredients must be strictly adhered to.

Let's get acquainted with the simplest recipe for making French bread. To prepare it, you need the following products:

• flour (from wheat) 500 g;
• sugar 25 g;
• dry yeast 0.5 tsp;
• purified water 300 g.

Step-by-step cooking instructions:

1. Warm water is poured into the removable bowl of the bread machine.
2. Flour, salt, sugar, yeast are added in turn.
3. We find and activate the "French bread" program with the required degree of baking of the crust (it is best to choose medium).
4. We close the lid of the device and turn on the start button.
5. During kneading, you need to monitor the consistency of the dough and, if necessary, adjust it. With a thick mixture, add a little water to the dough, with a sticky consistency - a little flour.
6. The bread maker sets the time for cooking the product on its own.

The process of making bread depends on the model of the device, the degree of roasting of the crust, the height of the product and takes from three to six hours

Homemade baked goods made with your own hands cannot be compared to store-bought products in terms of quality, taste, aroma and cost.

Rating of the cheapest flour for a bread machine

The most accessible and inexpensive types of products for home baking, according to buyers, are recognized brands of the best manufacturers of flour products.

Makfa

Wheat flour of the highest grade of the well-known, widespread brand "Makfa" is the leader in the market of flour and pasta in Russia. It enjoys well-deserved popularity among consumers. For a long time, the manufacturer has maintained a high rating of high-quality, inexpensive and affordable products that have wide functionality. It belongs to the best-selling and most recognizable brand.

The free-flowing product has a light texture and a pleasant white color, during the manufacturing process the dough turns out to be elastic, the products rise well and have a fluffy consistency. They bake homemade bread and loaves, bake pies, cookies, cakes and pastries.

100 g of product contains 334 calories.

Nutritional value: proteins 10.3 g, fat 1.1 g, carbohydrates 70.6 g.

Release form: paper bag weighing 2 kg.

Cost: 62 rubles.

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Uvelka

Baking flour of the highest grade of the Uvelka brand is distinguished by its remarkable quality, has a pure white color and a texture pleasant to the touch. It is produced at the Russian enterprise ZLAK KHP CJSC from selected wheat grains, undergoes a high degree of purification. Used to make white bread in a homemade bread maker. Does not contain GMOs.

The energy value of 100 g of the product is 350 calories.

Nutritional value: proteins 11 g, fat 1 g, carbohydrates 71 g.

Release form: paper bag weighing 2 kg.

Cost: 48 rubles.

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Rating of mid-range products

French thing

Whole wheat wheat product of the Russian bakery plant "Starooskolsky" has established itself as the best product for making products in modern bread makers. For adherents of a healthy lifestyle, whole grain bakery flour has a high trust rating, since it contains vitamins and minerals, it has many beneficial properties due to its shell with valuable substances.

The baked goods are not always airy, but they are tasty and healthy.

The energy value of 100 g of the product is 312 calories.

Nutritional value: proteins 11.5 g, fat 2.2 g, carbohydrates 61.5 g.

Packaged in a 2 kg paper bag.

Cost: 117 rubles.

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Trademark "S. PUDOV"

Wheat bakery product of the highest grade "S. Finely ground pudov is made from elite wheat varieties with a high gluten content. It is included in the rating "100 best goods of Russia".

Ideal for baking. It is made from soft wheat kernels.

It has a whitish-creamy shade, there are no bran in the composition. Delicious bread, muffins, cakes, pancakes are baked from this versatile product. Combines high quality with excellent baking properties, therefore it is perfect for bread makers.

Does not contain GMOs.

The energy value of 100 g of the product is 330 calories.

Nutritional value: proteins 10.0 g, fat 1.0 g, carbohydrates 70.0 g.

Packaged in a 2 kg paper bag.

Cost: 93 rubles.

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Rating of premium products

Garnets

Whole wheat flour is a high-quality product with a fairly good grinding, and the presence of grain particles is felt in it. It enjoys a high rating of customer confidence. It contains groups of vitamins and minerals found in the endosperm, bran and germ, therefore it is considered a very valuable and useful product.

Wallpaper flour has a creamy color, which appears due to the milled grain particles. She has a reduced content of gluten, gluten and increased fiber and other nutrients.

Used when baking baked goods in a homemade bread maker. Despite the somewhat coarse grinding structure, the dough rises perfectly after kneading.It is dense, but the baked goods are high.

For tasty and inexpensive products, it is often used in conjunction with grade I or II flour. The result is good quality bakery products.

Housewives often experiment with the preparation of products in a bread machine, trying to find their ideal composition for making healthy bread. They use granets of different types: rye, oat, buckwheat, corn and barley. The inclusion of such species in the composition of bakery products makes them tasty, healthy, and varied.

The energy value of 100 g of the product is 312.8 calories.

Nutritional value: proteins 11.5 g, fat 2.2 g, carbohydrates 71.0 g.

Release form: paper bag weighing 0.5 kg.

Cost: 49 rubles.

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Nordic

The best finely ground bakery product from Finland Nordic has a high consumer confidence rating. White butter bread products are baked from it.

The Nordic products with ascorbic acid improver have a white color and a very light, homogeneous, airy structure. The packaging is framed in a bright paper bag, on the back of which is printed step-by-step instructions for making baked goods and bakery products. The dough rises very well, bread loaves are lush, fragrant, airy with a soft, ruddy crust.

Used for baking rich, white aromatic bakery products. Daily baking of bread from products of this brand is not economically feasible. The reason lies in the high cost of this variety.

The energy value of 100 g of the product is 350.0 calories.

Nutritional value: proteins 13.0 g, fat 1.8 g, carbohydrates 67.0 g.

Release form: paper bag weighing 0.5 kg.

Cost: 165 rubles.

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The provided bulk products of the best domestic and foreign manufacturers of flour for baking bakery products in a home bread maker enjoy well-deserved attention, a high sales rating and is based on customer reviews and opinions.

The editors of the site hope that this review will help buyers make the right choice, avoid mistakes when buying certain brands of flour, so that homemade bread makers are always tasty, healthy, inexpensive and enjoyable and easy to cook.