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Dry bulk ingredients, such as sugar and flour, are measured by weight in most of the world ("250 g flour"), and by volume in North America ("1 ⁄ 2 cup flour"). Small quantities of salt and spices are generally measured by volume worldwide, as few households have sufficiently precise balances to measure by weight.
My Singing Monsters, a Canadian musical video game on mobile and PC "Monkeys Spinning Monkeys", a song by Kevin MacLeod Mario Sports Mix , a sports video game for the Nintendo Wii
Kotaku described the original My Singing Monsters as a "clever combination of music and monster breeding", praising how the complexity of a song can become developed by the utility of breeding monsters, each monster revealing a new line to the song. [1] [21] However, Kotaku was "a bit disappointed" with the level of complexity added in Dawn of ...
Dry measure cups without a scale are sometimes used, in sets typically of 1 / 4 , 1 / 3 , 1 / 2 , and 1 cup. The units may be milliliters or fractions of a liter, or the cup (unit, with varying definitions) with its fractions (typically 1 / 4 , 1 / 3 , 1 / 2 , 2 / 3 , and 3 / 4 ), pints ...
Bread Flour. Comparing bread flour versus all-purpose flour, the former has the highest protein content of the refined wheat flours, clocking in at up to 14 percent.
Graham flour in a bowl. Graham flour is a type of coarse-ground flour of whole wheat named after Sylvester Graham. It is similar to conventional whole-wheat flour in that both are made from the whole grain, but graham flour is ground more coarsely. It is not sifted ("bolted") with a flour dresser after milling. [1]
For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the weight of flour rather than with respect to the weight of all ingredients, the sum of these percentages always exceeds 100%.
Once the endosperm is isolated, it is ground into a fine powder and sifted to remove any remaining fragments of bran or germ. Next, a chemical bleaching process is used to give the flour a whiter color. This bleaching step, usually with chlorine or benzoyl peroxide, destroys many of the original nutrients that were present in the flour.