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Post by yahyarazi on Jul 29, 2020 19:29:22 GMT
Ken Here in Pakistan, we use Maida (it's called cake flour here and is very similar to it). It's mostly used in Indian breads and pastry making. It's really low in protein. I've heard it's difficult to find in America and UK but easily available in South Asia. There's nothing else added it it. Also the protein content various alot. Some have 12g, some have as low as 4g. Mine wasn't labelled so I don't know which  |
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Post by Ken_Griffiths on Aug 2, 2020 11:17:07 GMT
Ken Here in Pakistan, we use Maida (it's called cake flour here and is very similar to it). It's mostly used in Indian breads and pastry making. It's really low in protein. I've heard it's difficult to find in America and UK but easily available in South Asia. There's nothing else added it it. Also the protein content various alot. Some have 12g, some have as low as 4g. Mine wasn't labelled so I don't know which Thanks yahyarazi, Tesco in the U.K. sell a lot of Indian flours. Do you know if any of these are similar to what you use? www.tesco.com/groceries/en-GB/shop/food-cupboard/world-foods/asian-groceries/asian-flour |
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Post by yahyarazi on Aug 2, 2020 15:12:33 GMT
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Post by Ken_Griffiths on Aug 2, 2020 17:02:23 GMT
Thanks yahyarazi.👍
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Post by ThePieMan on Aug 3, 2020 10:11:14 GMT
Ken Here in Pakistan, we use Maida (it's called cake flour here and is very similar to it). It's mostly used in Indian breads and pastry making. It's really low in protein. I've heard it's difficult to find in America and UK but easily available in South Asia. There's nothing else added it it. Also the protein content various alot. Some have 12g, some have as low as 4g. Mine wasn't labelled so I don't know which Thanks yahyarazi, Tesco in the U.K. sell a lot of Indian flours. Do you know if any of these are similar to what you use? www.tesco.com/groceries/en-GB/shop/food-cupboard/world-foods/asian-groceries/asian-flourMaid Flour (via wikipedia - the true font of all wisdom on the internet    ) en.wikipedia.org/wiki/Maida_(flour) |
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Post by ThePieMan on Aug 3, 2020 14:09:44 GMT
...and I still got the spelling wrong... maida
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Post by yahyarazi on Aug 3, 2020 15:32:11 GMT
...and I still got the spelling wrong... maid aMaid flour xD Btw do let me know how this flour goes for you guys, if you plan to try it. I would like to know how it's different from the flours(cake and a.p) available in UK or USA. |
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Post by willy on Aug 3, 2020 19:03:11 GMT
My KFC flour is just unbleached pastry flour. I don't think it makes that much difference anyway. I like the chicken breading to have a little more bite to it anyway. I have cooked many batches of chicken using KFC flour, and I swear I can't tell any difference between it and the regular pastry flour I use. As a boy, I grew up surrounded by flour, and shortening, and sugar, and chocolate, and bread, and ................
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btb
Full Member
Posts: 133
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Post by btb on Nov 28, 2020 17:53:57 GMT
I just searched this thread to learn of any current lessons learned about flour types. But I came away thinking . . . not too much. In the many years that I experimented with cooking pressure fried chicken, I tried a dozen of different types of flours and a dozen of different types of additives (baking powders, etc.), but can't be really sure any really made much different. OO is the worse type for KFC type pressure fried, however. My standard "go to" brand here in the U.S. is King Arthur AP, but I've tried many other kinds. Maybe its time to expand my horizons. What's the current KFC11 community thinking out there?  |
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Post by ThePieMan on Nov 28, 2020 23:10:38 GMT
It may be a moot point, but often it has been advocated that, "Cake flour" or low protein flour is best. AFIK and recall, the preferred flour was at one time, Sunnyfield, soft winter wheat flour, which afik is a low protein flour. In more recent times, one of the kfc patents advocates for dusting with an un-activated high gluten flour, hydrating it and then breading the chicken. However, this does not comfortably fit whit what we know of the KFC OR breading procedure.
Thinking back to what CHS might have done, we have a very simple, traditional breading process. Milk and egg (Warsh) wash, flour dipped chicken, and then frying within a short space of time after breading. Was the damp chicken dipped first in flour before the egg wash? it appears not: TEF show as an example.
So, in end effect, as far as I can surmise, without any other indicator to say different, despite our trials and tests, the flour of choice is soft winter wheat based. Now, is that an AP flour? WTFK's?
jm2cw
TPM
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Post by ThePieMan on Nov 29, 2020 13:41:37 GMT
ungelatinized high gluten flour...
(US Patent# 5,246,719: section 2 line 43.)
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Post by deepfried101 on Nov 30, 2020 16:04:25 GMT
I just searched this thread to learn of any current lessons learned about flour types. But I came away thinking . . . not too much. In the many years that I experimented with cooking pressure fried chicken, I tried a dozen of different types of flours and a dozen of different types of additives (baking powders, etc.), but can't be really sure any really made much different. OO is the worse type for KFC type pressure fried, however. My standard "go to" brand here in the U.S. is King Arthur AP, but I've tried many other kinds. Maybe its time to expand my horizons. What's the current KFC11 community thinking out there? In the last 40 years we have tried every type of flour to make KFC and even different brands that is outside our Franchise order list. If you can obtain a higher quality flour which Bakeries use that would be great but don't worry if you can't The flour is just one part and adding the additives is also a key part. Some people have said use a self rising flour as it has everything mixed into it I will say GO WITH what works for you and what you have UNLESS you have tons of cash and really want to make the closest Original KFC then use a commercial bakers flour Don't loose sleep over the flour but season it well and make great chicken |
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btb
Full Member
Posts: 133
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Post by btb on Dec 5, 2020 22:23:03 GMT
I just searched this thread to learn of any current lessons learned about flour types. But I came away thinking . . . not too much. In the many years that I experimented with cooking pressure fried chicken, I tried a dozen of different types of flours and a dozen of different types of additives (baking powders, etc.), but can't be really sure any really made much different. OO is the worse type for KFC type pressure fried, however. My standard "go to" brand here in the U.S. is King Arthur AP, but I've tried many other kinds. Maybe its time to expand my horizons. What's the current KFC11 community thinking out there? In the last 40 years we have tried every type of flour to make KFC and even different brands that is outside our Franchise order list. If you can obtain a higher quality flour which Bakeries use that would be great but don't worry if you can't The flour is just one part and adding the additives is also a key part. Some people have said use a self rising flour as it has everything mixed into it I will say GO WITH what works for you and what you have UNLESS you have tons of cash and really want to make the closest Original KFC then use a commercial bakers flour Don't loose sleep over the flour but season it well and make great chicken It may seem funny to some, but I have to agree not to lose sleep over the type of flour one uses here. It may be the case that CHS didn't care less as to which kind of flour he used. I think that you are right on, my friend. --BTB |
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Helen
Full Member
Account Disabled
Posts: 104
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Post by Helen on Dec 16, 2020 18:37:06 GMT
I have to agree not to lose sleep over the type of flour one uses here. It may be the case that CHS didn't care less as to which kind of flour he used. --BTB Although the following passage is in reference to KFC Corp., I am fairly confident their advice would not transcend that of it's founder: "...the flour preferred by KFC —the most uniform in history — is made only from wheat grown in certain “soft-wheat” regions of Illinois and Texas. Franchisees are urged to buy this flour from the company, though they are allowed to buy other company-recommended, but less uniform, flour from local suppliers..." |
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Post by ThePieMan on Dec 17, 2020 14:48:23 GMT
"...the flour preferred by KFC —the most uniform in history — is made only from wheat grown in certain “soft-wheat” regions of Illinois and Texas. Franchisees are urged to buy this flour from the company, though they are allowed to buy other company-recommended, but less uniform, flour from local suppliers..." Interesting quote, what's the source? |
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