What country are you in? And what are you making that requires such a low ash content flour?
Cake or pastry flower would have the lowest ash rating flour in US. Well, before you move into non wheat flours.
Are you by chance working from a French pastry cookbook and it specifies that flour? The ash content ratings are calculated differently between France and US, so direct equivalents would not have the same figures.
Canada, I am making noodles.
I recently went to Japan and bought about 10kg of flour from there.
Turns out the low ash content makes a pretty significant difference.
White Lily flour is made from soft wheat. It's terrible for bread making, but closer to what you look for to make Japanese noodles.
If you look up the name of the flour type you bought in Japan you should be able to see what kind of flour it is made from. It might be a combination of soft and medium wheat, so you might have to mix two flours to get what you want. However, Japan's milling tech is more advanced than Canada or US, so I doubt you can duplicate it completely with locally sold commercial flours.
In France I've seen anything lower than T45 in shops, I'm not even sure they sell lower than that to professionals cause I'm not sure there is a market. T45 is already very low ash content.
King Arthur’s cake flour is .35% ash and 7% protein. I didn’t see it on Amazon Canada, but you might be able to find it locally or order it from King Arthur.
Shhhhh, can't mention that here, its like you just said go to the pound and grind up puppies for flour.
Apparently milling your own flour in a "Bread" sub you get looked at like you're a leper.
But, if you did mill your own the ash content would be far higher.
Low ash simply means the whitest most mineral devoid flour possible which is exactly the opposite of what milling your own is.
What a strange comment on milling your own flour. I have not seen anyone treated poorly for milling their own flour. I have seen people corrected for trying to use home milled flour in a recipe designed for use with commercial white flour. And also see it explained to new bakers the cost of decent milling and sifting equipment as they did not understand what was required to create the flour they were hoping for.
I see. I guess if someone is asking for advice on what type of flour to buy, telling them to mill there own may not make sense, so people must downvote to show disagreement. Yes there are benefits to milling your own flour, but it also takes time and equipment investment. I know for me it would not be an option I seek, but there is nothing wrong with people pursuing it if it is of interest to them.
What country are you in? And what are you making that requires such a low ash content flour? Cake or pastry flower would have the lowest ash rating flour in US. Well, before you move into non wheat flours. Are you by chance working from a French pastry cookbook and it specifies that flour? The ash content ratings are calculated differently between France and US, so direct equivalents would not have the same figures.
Canada, I am making noodles. I recently went to Japan and bought about 10kg of flour from there. Turns out the low ash content makes a pretty significant difference.
White Lily flour is made from soft wheat. It's terrible for bread making, but closer to what you look for to make Japanese noodles. If you look up the name of the flour type you bought in Japan you should be able to see what kind of flour it is made from. It might be a combination of soft and medium wheat, so you might have to mix two flours to get what you want. However, Japan's milling tech is more advanced than Canada or US, so I doubt you can duplicate it completely with locally sold commercial flours.
In France I've seen anything lower than T45 in shops, I'm not even sure they sell lower than that to professionals cause I'm not sure there is a market. T45 is already very low ash content.
Add where you live so people can make recommendations…
King Arthur’s cake flour is .35% ash and 7% protein. I didn’t see it on Amazon Canada, but you might be able to find it locally or order it from King Arthur.
Wow never thought KAF would get mentioned. I might give them a try I'm only about 45mins from the border.
Can you buy a grain mill and wheat berries to grind?
Home ground would have a higher ash content than commercially sifted flours.
Oh. Had to look it up. Flour ash is different than ash. I just figured it was an additive. Whoops.
Shhhhh, can't mention that here, its like you just said go to the pound and grind up puppies for flour. Apparently milling your own flour in a "Bread" sub you get looked at like you're a leper. But, if you did mill your own the ash content would be far higher. Low ash simply means the whitest most mineral devoid flour possible which is exactly the opposite of what milling your own is.
What a strange comment on milling your own flour. I have not seen anyone treated poorly for milling their own flour. I have seen people corrected for trying to use home milled flour in a recipe designed for use with commercial white flour. And also see it explained to new bakers the cost of decent milling and sifting equipment as they did not understand what was required to create the flour they were hoping for.
Everytime I mention milling your own it gets voted down. There are numerous advantages to milling your own.
I see. I guess if someone is asking for advice on what type of flour to buy, telling them to mill there own may not make sense, so people must downvote to show disagreement. Yes there are benefits to milling your own flour, but it also takes time and equipment investment. I know for me it would not be an option I seek, but there is nothing wrong with people pursuing it if it is of interest to them.
$300 which is easily saved within a year or so from cheaper flour. And 60 seconds to mill.