Ash content is a measure of the mineral content of flour – primarily phosphorus, potassium, calcium and magnesium. These minerals are found mainly in the husk and germ of the wheat grain. This is why stone-ground wholemeal flour, such as Strong Bread Wheat Flour Stone-Ground, Graham Flour, Öland Wheat Stone-Ground and Emmer Wheat, usually has a higher ash content than sifted white flour.

To measure ash content, we analyse the flour in our mill laboratory using our Perten IM 9520 Flour Analyzer – a specialised instrument designed to test various properties of flour. This helps us ensure that every batch meets the high standard you expect from Limabacka Kvarn.

The next term to be aware of is falling number. This is used to measure enzyme activity in the flour. The enzymes help break down the starch in the flour into sugar, which in turn affects how the dough rises and how the bread develops in the oven.

A falling number that is too low means that enzyme activity is too high. The starch is then broken down too quickly, making the dough sticky and difficult to handle. The bread may then develop a good colour but risks collapsing after baking. This often happens if the grain has started to germinate before milling.

A falling number that is too high, on the other hand, means there is too little enzyme activity, which can result in a dense loaf with a pale crust and poor volume – the dough simply does not rise as it should.

The falling number is measured in our mill laboratory by mixing flour and water in a test tube, where a stirring rod, known as a falling body, is allowed to sink through the mixture whilst it is heated. The time it takes for the falling body to sink is measured in seconds – this is the falling number.

Different grains have different ideal falling numbers. For wheat, the optimal range is around 260–290, whilst rye is usually between 120–140. When baking crispbread, a falling number of around 150 works best.

So – now that you know more about these nerdy aspects that we millers love, we hope you see flour in a new light! It is precisely these details that distinguish ordinary flour from genuine artisan flour.

Don’t forget: the most important thing is always to have fun, experiment and enjoy the baking. Good luck at the baking table!