They didn't mention that King Arthur is owned by the employees. As well as having quality farmers, having long term, skilled employees is key to the best product.
Communism forces government ownership. I'm talking about VOLUNTARY cooperatives by willing people who believe in teamwork. The only way small people can compete is to join with like-minded people in cooperative businesses. People are free to leave and start their business or work for someone else.
@@barbarabrooks4747 communism in no way shape or form requires government ownership. you're thinking of marxist-lenninism, which is a specific type of socialism which believes a vanguard is nessicary to protect the workers from fascism. Communism is what happens after the revolution is finished, world wide, it's a utopian free society where there is no government. The problem with MLism is the government never likes to give up power. It would be more appropriate though to label worker owned combines as socialism though not communism.
king arthur is such a great company to support! 100% employee owned, their recipes have never failed me, and they even have a baker hotline if you need help.
Baking is only the start my friend, you may need to adjust hydration but there is really no better American flour for wheat noodles, dumpling wrappers and scallion pancakes. The stuff boils up and fries beautifully..
@@terryhsiao1745 I know it’s hard to believe, the team on Chinese Cooking Demystified appeared genuinely impressed with the result. I honestly don’t understand why it works but that percentage is definitely a real outlier.
"how do you know you don't just suck at baking?" "well i always liked baking, and I think I'm pretty good at it" You know what, you go girl. I love that.
Yeah, when this guy does the videos I just think about why he says these random things, sometimes they're just plain weird and sometimes they're offensive, maybe he doesn't realise or I just have a different idea of a good host.
It's nice that they are showing the entire process, from the field to the shipping of flour to a store. So many people just think food magicly appears on the shelf of a grocery store.
I SSOO HATE WHEN PPL WHINE & COMPLAIN ABOUT GETTING STUCK BEHIND "OLE FRAMER BROWN" HOLDIN UP TRAFFIC & EVERYONE JOCKING FOR POSITION TO GET AROUND HIM. THHEENN.... COMPLAIN & PUT DOWN THE TRUCK DRIVERS AS ...THEIR... HELPING.... TO FEED AMERICA! DON'T COMPLAIN ABOUT FARMERS WITH YOUR MOUTH FULL.... AND DON'T COMPLAIN ABOUT TRUCK DRIVERS.... WHO JUST "MIGHT" BE DELIVERING YOUR FOOD TO YOUR GROCERY STORE SO U CAN FEED YOUR FAMILY!! SOOO.. S T O P... GIVING TRUCK DRIVERS SUCH A HAAARRD TIME!!!!!
Im 62 now. Farmed with my dad and grandad since I was 8yrs old. It so satisfying to see people actually go out to a farm and see where their food comes from.. everybody should .. people in the cities dont have a clue..
It would be like calling an Orange grove an “orange juice garden” - sure, you can make orange juice from oranges, but you can do other things with oranges. Same with wheat. Cracked wheat, Cream of Wheat, sprouted grain, whiskey, gravy, polishes, beer, pasta, etc.
Every single week I bake sourdough, and I refuse to use anything other than King Arthur bread flour. Even as a child, I remember my Dad used it as well. When you try other brands you really see how amazing King Arthur's stuff is when it comes time to working the gluten, stretching & folding, etc. Gives a fantastic oven spring too.
This Canadian loves King Arthur flours, but I can only get them while visiting the US ! The first trip when I arrive, is get groceries, and King Arthur flour is always in the cart. When i leave for home, the last thing I do, is load up on on your flour, and hope I have enough until the next trip ! Thank you, and your entire team, all the way to the farm, for what you do !
American flour is pretty mediocre, mostly, except for a few smaller brands and one big one - King Arthur, which seems to be consistently very high quality. This is why Americans gush over King Arthur -- because it's the best they can get and it stands out in a crowd. But ALL of our flour brands here in Canada are as good or better than King Arthur. We're seriously spoiled here with some of the very highest quality wheat in the world. Usually it's the gourmet bakers bringing our flour back to the US and not the other way around!
This is a great video. So many people have no idea how we get our food. If you haven't already, please do a video on rice. I gave someone a bag of Jasmine rice. They gave me a strange look when I tried to explain that it wasn't like the Jasmine rice from Costco and had to be washed and cooked differently. People don't understand that the same rice can be milled differently and that changes the process required to cook it. When I lived in Asia I couldn't believe the varieties of rice that were available. Some varieties are similar. Others can look the same but are actually quite different when cooked. A favorite of mine is from Japan and it is fertilized with the shells of a crab similar to the Snow crab. It's sweet and amazing.
It's such a contrast to the time before the industrial revolution when 80% of the population were farmers. The new high-tech machines with their navigation systems make it more efficient than ever before. And yet more people than ever go to bed hungry. That's a debate for a different story video. ✌
@@coyrex1250 The reason for that is due to the many countries that still require manual labor to farm. Take SE Asia for example, several of the countries are in the top five for rice production. From seedling to finished product(in some cases) it's all done by hand. Seeing all those rice fields from high up is impressive knowing that each plant was placed by hand. The Japanese have in recent years developed machines that are small enough to plant in even small terraced fields but not everyone can afford one. In some areas, the people refuse the equipment because it would eliminate jobs that the workers depend on. It's a very delicate balance.
and backwards places like canada are currently in the process of banning nitrogen based fertilizer to HELP farmers grow the wheat to feed the world... so let that sink in
@@coyrex1250 It depends on the type of crop. Stuff like cereal grains is super automated, where you might need maybe 4 farm workers to harvest an entire field in one day, thanks to the sophisticated agricultural machinery that's been developed since the industrial revolution. Other crops are far more labor intensive, including fruits and vegetables, which require hundreds of workers to plant and harvest manually. Automation has yet to catch up to the same degree for the more complicated handling of these food products.
Daniel has to be one of my favorite show presenters in the biz. He does his job in such a way that makes it possible to know what it would be like if you were there in his place.
This guy asks brainless questions half the time. Combined with the nasaly voice he's insufferable. Anybody else would make this series tolerable. It's a shame because the content is fascinating.
Super interesting. We've used King Arthur for years and it really is the best. Also, their quarterly magazines are some of the best out there and I love looking through them!!
really love to see how passoionate everyone is about their work, this is how true excellence is achieved from the farmers to the millers. You can tell just how knowledgable everyone is and how they are legitimately pleased to be able to do such high quality work. Rare form in companies in the Unite States these days
For several years making my own bread + some other little things . King Arthur Flour is what used most also love that is Employees company. Great Work!!
I've been baking bread for most of my family for years and I go through 100 lb of King Arthur flour at most every two months sometimes I have to order after 2 weeks. I ain't FB found anything better to use.
Very nice to see the processes. I started baking bread during the pandemic and while I'm still experimenting and trying to get it right, I use King Arthur flour. Bread is whole wheat and white bread flour plus all purpose some baking.
The amount of spring in the pan would be one indicator of how the mix performs. I suspect they probably put in just the amount that will come up level with the rim of the cup IF the spring is good. It would make for an easy visual test that way.
I like King Arthur for its consistency and it really is a quality product but since they aggregate I prefer to use local mills as much as possible- Castle Valley Mill in bucks county PA - as an example. Blending the two help me get the best. Eat Local!
You should do one on cotton farmers. People dont realize when they wake up in the morning Where those nice soft cotton sheets came from Then they take a shower and dry off with a cotton towel. Then they may put on cotton underwear. Then they may put on Blue jeans. etc Kinda important
Apir. Our crop farmers deserve this level of mechanization, & that can be achieved by supporting the calls for production subsidies (P15K) & genuine agrarian reform (GARB isabatas).
@@wordsandtricks I totally agree, I hope distribution of land under CARP will be done under the new administration, so that we can focus more on the support services to the farmers and mechanization programs.
causes health issues white flour is a dead food I have not eaten in years. You will see when you have health issues!! read more learn more and EAT BETTER.
@@BrianCarnevaleB26 lol, what a load of BS. I'm sure you're also afraid of GMOs. Wheat and rice are the most important crops in human history. Unless you have Celiac there is nothing inherently unhealthy about white or whole wheat flour and you sound like a complete nut when you make adsurd claims like that.
The King Arthur company sets a standard for their flour and they only buy flour that meets that standard. For example, a specific protein content required to make the best bread, fineness of the flour, purity etc. This is common practice in the food business. Your canned goods may come from many different canneries and even more different farms but they go to great lengths to guarantee a uniform product, even to supplying the farmers with seeds to be sure all the produce is identical.
Dan, I love seeing you, a sweet little Jewish boy, with all these gruff Texas farmers. It warms the cockles of my heart. It’s a real city mouse goes to the visit country mice situation. Or Fivel Goes West…
I got so much respect for farmers and everyone working in food factories 🙏 I work at a chicken plant and it's pretty rough but it is a job and I'm thankful for it
In the 1980s I used to be a baker, and to this day I still love to bake, all my own bread and most of my own pastries. I'd have kind of liked to see him get into the weeds a little bit about milling different types of flour, whole wheat you can understand, but bread flour vs pastry flour or APF, I'd have liked to see.
They mention that the truck is weighed upon arrival at the mill. It would have been helpful to also say that the truck is weighed again after unloading, to get the exact weight of the load delivered.
Min 1:34 is basically a heads up to what is quite possibly what will occur, flour prices will increase even more. As a baker ive seen prices double easily since c19 started and based on harvest forecasts itll be goin up a "lil" more...
No we add water to the wheat to make the bran come off easier. And unless the facility is set up to remove the germ and package it. Most of it goes to feed for animals
Sorry you ran into one of the driest years Texas has encountered. You know, Kansas had a bumper crop of red winter wheat this year, the fields were full of goodness. You ought to go pay a visit to a corn meal mill company by the name of the Chelsea Milling Company, home of the 'Jiffy" mixes.
Less than a third of the output of the mill I work in. At the field is where the first of our problems happen - lead shot from grouse & pheasant shoots.
Kinda scary that only 2% of people are farmers for the entire world. That number should by higher in my opinion. I would love to someday get into farming myself. Whether it’s live stock or other food products.
The mill shown in this video is only making white flour, whole wheat is gonna be slightly different. When you make white flour the bran and shorts aka by products are separated and sold as separate products usually animal feeds or filler ingredients. In whole wheat mills the bran and shorts are ground up and incorporated with the white flour, so the rolls rollstands are set-up to grind different and sifters are also set up different, but same equipment.
Flour is the base of life ! Without it civilization would not exist, period! People (especially Keto maniacs -joke-) tend to forget it Cheers from San Diego California
I did not see the dumpling laboratory; the flour always gives the end product. Do not forget the various broths flavours, this targets the end users of your product that of course is flour; and essential ingredient in most cultures and ethnic groups. #FlourIsEssential #FlourHowMoistItCanBe Comments Please Sent 10 February 2024 1:24AM CST Texas
Amazing that their all purpose flour has 11.7% protein! I always thought AP flour should be lighter for baking and frying. Does anyone know the advantages of using higher protein AP flour?
@PraiseHim.Education The answer is to add tofu - this is plant base protein to the flour you are using in your baking or your dumpling. #ProteinIncreaseForVegansAndOthers. It also increases the iron content in the food. #IncreaseIronContent Sent 10 February 2024 2:04AM CST Texas
Those grain bins scared me as a child and if I’m being honest still do today… my father and my uncle were both farmers and one day a raccoon was trapped in the grain bin and my uncle climb in and he got stuck in the grain…
@@daveklein2826 Dave what's so funny are you some kind of Oddball flour expert? ... if so maybe you should show us your knowledge by answering the f*cking question with a little bit more information than the four letters my 13-year-old niece writes all the time "lmao"
The first measurement said 11.3 percent Protein, and the women said it was fine. But in the end they said it needs at least 12.7 percent protein in the weed to get 11.7 percent in the flour. 🧐🤷
Many of King Arthur's flours are blends of flours milled from different kinds of wheat. Mixing flour is how you deliver a consistent exact protein percentage.
They didn't mention that King Arthur is owned by the employees. As well as having quality farmers, having long term, skilled employees is key to the best product.
lets go communist Barbara
Communism forces government ownership. I'm talking about VOLUNTARY cooperatives by willing people who believe in teamwork. The only way small people can compete is to join with like-minded people in cooperative businesses. People are free to leave and start their business or work for someone else.
@@barbarabrooks4747 thank you
@@barbarabrooks4747 communism in no way shape or form requires government ownership. you're thinking of marxist-lenninism, which is a specific type of socialism which believes a vanguard is nessicary to protect the workers from fascism.
Communism is what happens after the revolution is finished, world wide, it's a utopian free society where there is no government. The problem with MLism is the government never likes to give up power. It would be more appropriate though to label worker owned combines as socialism though not communism.
@@barbarabrooks4747 voluntary coops are the way forward
As a son of a farmer I very much appreciate you started at the right place! It starts at the field. Very cool. Nicely done.
Sure is
Just dont be one of those ignorant christian farmers like the one in this video. Disciples hahahaha.
Technically it started in the big bang and cosmic inflation
pretty sure in the off seaon they can make GASOOLLIINNAAAA
king arthur is such a great company to support! 100% employee owned, their recipes have never failed me, and they even have a baker hotline if you need help.
Baking is only the start my friend, you may need to adjust hydration but there is really no better American flour for wheat noodles, dumpling wrappers and scallion pancakes. The stuff boils up and fries beautifully..
pretty sure in the off seaon they can make GASOOLLIINNAAAA
Don't forget their baking magazines!! They're dangerous on the wallet 😜
Yet they use 11 percent protein wheat. What a joke
@@terryhsiao1745 I know it’s hard to believe, the team on Chinese Cooking Demystified appeared genuinely impressed with the result. I honestly don’t understand why it works but that percentage is definitely a real outlier.
"how do you know you don't just suck at baking?"
"well i always liked baking, and I think I'm pretty good at it"
You know what, you go girl. I love that.
Bit of sass lol
@@DEVILDOG3334 Confidence
Yeah, when this guy does the videos I just think about why he says these random things, sometimes they're just plain weird and sometimes they're offensive, maybe he doesn't realise or I just have a different idea of a good host.
It's nice that they are showing the entire process, from the field to the shipping of flour to a store. So many people just think food magicly appears on the shelf of a grocery store.
I SSOO HATE WHEN PPL WHINE & COMPLAIN ABOUT GETTING STUCK BEHIND "OLE FRAMER BROWN" HOLDIN UP TRAFFIC & EVERYONE JOCKING FOR POSITION TO GET AROUND HIM. THHEENN.... COMPLAIN & PUT DOWN THE TRUCK DRIVERS AS ...THEIR... HELPING.... TO FEED AMERICA! DON'T COMPLAIN ABOUT FARMERS WITH YOUR MOUTH FULL.... AND DON'T COMPLAIN ABOUT TRUCK DRIVERS.... WHO JUST "MIGHT" BE DELIVERING YOUR FOOD TO YOUR GROCERY STORE SO U CAN FEED YOUR FAMILY!! SOOO.. S T O P... GIVING TRUCK DRIVERS SUCH A HAAARRD TIME!!!!!
Woah, woah, woah! Are you telling me that it doesn't come direct via a portal from the ready-made-food universe?? Mind blooown!
Im 62 now. Farmed with my dad and grandad since I was 8yrs old.
It so satisfying to see people actually go out to a farm and see where their food comes from..
everybody should .. people in the cities dont have a clue..
Why are the wheat field not called flour garden
thats one hell of a garden
Because not all wheat is used for flour.
Because it's not flour
It would be like calling an Orange grove an “orange juice garden” - sure, you can make orange juice from oranges, but you can do other things with oranges. Same with wheat. Cracked wheat, Cream of Wheat, sprouted grain, whiskey, gravy, polishes, beer, pasta, etc.
Lol
Every single week I bake sourdough, and I refuse to use anything other than King Arthur bread flour. Even as a child, I remember my Dad used it as well. When you try other brands you really see how amazing King Arthur's stuff is when it comes time to working the gluten, stretching & folding, etc. Gives a fantastic oven spring too.
This Canadian loves King Arthur flours, but I can only get them while visiting the US ! The first trip when I arrive, is get groceries, and King Arthur flour is always in the cart. When i leave for home, the last thing I do, is load up on on your flour, and hope I have enough until the next trip ! Thank you, and your entire team, all the way to the farm, for what you do !
American flour is pretty mediocre, mostly, except for a few smaller brands and one big one - King Arthur, which seems to be consistently very high quality. This is why Americans gush over King Arthur -- because it's the best they can get and it stands out in a crowd. But ALL of our flour brands here in Canada are as good or better than King Arthur. We're seriously spoiled here with some of the very highest quality wheat in the world. Usually it's the gourmet bakers bringing our flour back to the US and not the other way around!
@@jzero4813 cope harder
This is a great video. So many people have no idea how we get our food. If you haven't already, please do a video on rice. I gave someone a bag of Jasmine rice. They gave me a strange look when I tried to explain that it wasn't like the Jasmine rice from Costco and had to be washed and cooked differently. People don't understand that the same rice can be milled differently and that changes the process required to cook it. When I lived in Asia I couldn't believe the varieties of rice that were available. Some varieties are similar. Others can look the same but are actually quite different when cooked. A favorite of mine is from Japan and it is fertilized with the shells of a crab similar to the Snow crab. It's sweet and amazing.
Holy crap, did he say 2% of workers are farmers and that they feed the world??! Genuinely impressive!
It's such a contrast to the time before the industrial revolution when 80% of the population were farmers. The new high-tech machines with their navigation systems make it more efficient than ever before. And yet more people than ever go to bed hungry. That's a debate for a different story video. ✌
Im actually surprised its even that high at this point
@@coyrex1250 The reason for that is due to the many countries that still require manual labor to farm. Take SE Asia for example, several of the countries are in the top five for rice production. From seedling to finished product(in some cases) it's all done by hand. Seeing all those rice fields from high up is impressive knowing that each plant was placed by hand. The Japanese have in recent years developed machines that are small enough to plant in even small terraced fields but not everyone can afford one. In some areas, the people refuse the equipment because it would eliminate jobs that the workers depend on. It's a very delicate balance.
and backwards places like canada are currently in the process of banning nitrogen based fertilizer to HELP farmers grow the wheat to feed the world... so let that sink in
@@coyrex1250 It depends on the type of crop. Stuff like cereal grains is super automated, where you might need maybe 4 farm workers to harvest an entire field in one day, thanks to the sophisticated agricultural machinery that's been developed since the industrial revolution. Other crops are far more labor intensive, including fruits and vegetables, which require hundreds of workers to plant and harvest manually. Automation has yet to catch up to the same degree for the more complicated handling of these food products.
Daniel has to be one of my favorite show presenters in the biz. He does his job in such a way that makes it possible to know what it would be like if you were there in his place.
pretty sure in the off seaon they can make GASOOLLIINNAAAA
@@MrDW72 🤔
This guy asks brainless questions half the time. Combined with the nasaly voice he's insufferable. Anybody else would make this series tolerable. It's a shame because the content is fascinating.
@@christianp3388 Your comment has been shadow banned. 👍
I find it incredible they can initiate a recall on specific bags of flour from their information. That is a dedication to qualty you do not see often!
Super interesting. We've used King Arthur for years and it really is the best. Also, their quarterly magazines are some of the best out there and I love looking through them!!
Matt Smith is the best Miller in the business. Didn’t know he was connected to this product. Good for panhandling milling to recruit him!
really love to see how passoionate everyone is about their work, this is how true excellence is achieved from the farmers to the millers. You can tell just how knowledgable everyone is and how they are legitimately pleased to be able to do such high quality work. Rare form in companies in the Unite States these days
I really enjoy this series!!! Dan is a fantastic host, I'm looking forward to many more adventures!!!!
CAN DAN PLEASE DO MORE DAN DOES
For several years making my own bread + some other little things . King Arthur Flour is what used most also love that is Employees company. Great Work!!
Amazing how little processing goes into the wheat from the field to packing. Great workKing Auther
In Canada we have Robin Hood flour. I think there’s a pattern there.
😂 good one!
I work at an organic farm market and we use king Arthur flour in our kitchen.... and I can say it's some of the best flour I've ever used....
I've been baking bread for most of my family for years and I go through 100 lb of King Arthur flour at most every two months sometimes I have to order after 2 weeks. I ain't FB found anything better to use.
Very nice to see the processes. I started baking bread during the pandemic and while I'm still experimenting and trying to get it right, I use King Arthur flour. Bread is whole wheat and white bread flour plus all purpose some baking.
Maybe it's just me, but those muffins didn't seem to rise very well.....
The amount of spring in the pan would be one indicator of how the mix performs. I suspect they probably put in just the amount that will come up level with the rim of the cup IF the spring is good. It would make for an easy visual test that way.
Very educational. Thank you for sharing
I like King Arthur for its consistency and it really is a quality product but since they aggregate I prefer to use local mills as much as possible- Castle Valley Mill in bucks county PA - as an example. Blending the two help me get the best. Eat Local!
I admire King Arthur for being employee owned and their flour is a wonderful product - if you can afford it.
This guy seems really amazed with people who actually work for a living with their hands and equipment.
Matt Smith did such an awesome job and the employees at Panhandle Milling are so great!! Love it!! Fantastic Job!!
Love the series
Wheat - The miracle grain that never ceases to Amaze.
I bake a lot. And I always use King Arthur flours.
What an incredible video, thanks so much for showing what it takes to make King Arthur flour
You should do one on cotton farmers.
People dont realize when they wake up in the morning
Where those nice soft cotton sheets came from
Then they take a shower and dry off with a cotton towel.
Then they may put on cotton underwear.
Then they may put on Blue jeans. etc
Kinda important
I love this episode, I hope farming here in the Philippines will be as good as this.
Apir. Our crop farmers deserve this level of mechanization, & that can be achieved by supporting the calls for production subsidies (P15K) & genuine agrarian reform (GARB isabatas).
@@wordsandtricks I totally agree, I hope distribution of land under CARP will be done under the new administration, so that we can focus more on the support services to the farmers and mechanization programs.
I found King Arthur about a decade or so ago and it's the flour I use.
causes health issues white flour is a dead food I have not eaten in years. You will see when you have health issues!!
read more learn more and EAT BETTER.
@@BrianCarnevaleB26 lol, what a load of BS. I'm sure you're also afraid of GMOs. Wheat and rice are the most important crops in human history. Unless you have Celiac there is nothing inherently unhealthy about white or whole wheat flour and you sound like a complete nut when you make adsurd claims like that.
I love watching this! Enjoy seeing how things are made. I had no idea how much work goes into making flour!!!
King Arthur doesn't grow, mill or package their flour. What makes it King Arthur flour?
The King Arthur company sets a standard for their flour and they only buy flour that meets that standard. For example, a specific protein content required to make the best bread, fineness of the flour, purity etc. This is common practice in the food business. Your canned goods may come from many different canneries and even more different farms but they go to great lengths to guarantee a uniform product, even to supplying the farmers with seeds to be sure all the produce is identical.
They select the best crops from the finest farmers, rewatch the video 😂
I imagine the baker must be the most popular employee at the mill
Cool. I've unloaded at panhandle milling before.
Dan, I love seeing you, a sweet little Jewish boy, with all these gruff Texas farmers. It warms the cockles of my heart. It’s a real city mouse goes to the visit country mice situation. Or Fivel Goes West…
I had the same thought. Fivel seeing the wonders of the west lol
I got so much respect for farmers and everyone working in food factories 🙏 I work at a chicken plant and it's pretty rough but it is a job and I'm thankful for it
I like that it's unbleached. I can tell the difference in how I feel using unbleached vs bleached flour.
Dan does is one of the best series
We get to see behind the scenes
Thanks.
In the 1980s I used to be a baker, and to this day I still love to bake, all my own bread and most of my own pastries. I'd have kind of liked to see him get into the weeds a little bit about milling different types of flour, whole wheat you can understand, but bread flour vs pastry flour or APF, I'd have liked to see.
They mention that the truck is weighed upon arrival at the mill. It would have been helpful to also say that the truck is weighed again after unloading, to get the exact weight of the load delivered.
DAN!!! we love this - but we would love it even more if you were able to check out how we at One Mighty Mill, mill our flour with stones!
Excellent timing! You must know that bakers are looking for an alternative to a popular brand :)
I feel like at this point Dan knows how to do a little bit of everything
Thank you for making this video
Min 1:34 is basically a heads up to what is quite possibly what will occur, flour prices will increase even more. As a baker ive seen prices double easily since c19 started and based on harvest forecasts itll be goin up a "lil" more...
Hereford is only a few hour drive from me. It's been a few years since I've been down there
King Arthur is the best flour there is, it's all I will use.
$8 for a bag of King Arthur bread flour.....pretty soon a bag of cocaine will be cheaper
3:38 socket left in wheel. LOOOL
You have the perfect whiny whiny whiny voice also obnoxious thank you for your service
Did not explain at all how the endosperm is separated from the germ much less the bran
I don't think the miller's want people to know that the germ is removed, even if people don't understand the significance of the germ
@@chrisford9045 you want an hour long documenty or something? it's on UA-cam, search for it.
That was really interesting. Good stuff.
Dont they have to polish it to remove the bran? And dont they have to remove the germ somehow to make it more shelf stable? Wondering about that.
No we add water to the wheat to make the bran come off easier. And unless the facility is set up to remove the germ and package it. Most of it goes to feed for animals
As a Vermonter where King Arthur Flour is based, I am disappointed that you didn't visit their massive campus/headquarters here.
KA doesn't actually mill any of their own flour though.
nice video. i would love to get some information about what so special about this flour, and what protein and so on does in the baking process
Sorry you ran into one of the driest years Texas has encountered. You know, Kansas had a bumper crop of red winter wheat this year, the fields were full of goodness.
You ought to go pay a visit to a corn meal mill company by the name of the Chelsea Milling Company, home of the 'Jiffy" mixes.
Less than a third of the output of the mill I work in. At the field is where the first of our problems happen - lead shot from grouse & pheasant shoots.
Kinda scary that only 2% of people are farmers for the entire world. That number should by higher in my opinion. I would love to someday get into farming myself. Whether it’s live stock or other food products.
What’s more scary is watching the WEF try to eliminate all farmers in real time
King Arthur bread flour is the only flour I will buy it for the holiday baking.
I really enjoyed your video very much and so I gave it a Thumbs Up
I would have liked to have seen the separation for whole wheat and white flour.
The mill shown in this video is only making white flour, whole wheat is gonna be slightly different. When you make white flour the bran and shorts aka by products are separated and sold as separate products usually animal feeds or filler ingredients. In whole wheat mills the bran and shorts are ground up and incorporated with the white flour, so the rolls rollstands are set-up to grind different and sifters are also set up different, but same equipment.
@@tylerhughes5420 They also take out the germ which is the most important part. Most of the nutrients are in the germ.
So it is not something I use
@@chrisford9045 yes we do, the germ contains a lot of fat that causes the flour to spoil if not refrigerated.
Identical Panhandle house brand. I’ll buy it if I ever see it!
Amazing video
This looks like a fun place to work..I work in a chicken plant and it is just too much water everywhere
Jorden takes her job seriously
I use flour extensively in my household,but very rarely buy King Arthur.I never encourage over pricing.
Flour is the base of life ! Without it civilization would not exist, period! People (especially Keto maniacs -joke-) tend to forget it
Cheers from San Diego California
My sentiments exactly, all the grains are holy in my book
I love king Arthur flour
I did not see the dumpling laboratory; the flour always gives the end product. Do not forget the various broths flavours, this targets the end users of your product that of course is flour; and essential ingredient in most cultures and ethnic groups. #FlourIsEssential #FlourHowMoistItCanBe Comments Please Sent 10 February 2024 1:24AM CST Texas
I think you just helped them sell some more bags of flour. lol
I do use KA as well in my cooking. It is a really nice flour to use.
AWESOME 🙌🙌🙌🙌🙌🙌🙌🙌🙌🙌🙌🙌
Pretty cool!
Amazing that their all purpose flour has 11.7% protein! I always thought AP flour should be lighter for baking and frying. Does anyone know the advantages of using higher protein AP flour?
@PraiseHim.Education
The answer is to add tofu - this is plant base protein to the flour you are using in your baking or your dumpling. #ProteinIncreaseForVegansAndOthers. It also increases the iron content in the food. #IncreaseIronContent Sent 10 February 2024 2:04AM CST Texas
They had that in Washington state.
Those grain bins scared me as a child and if I’m being honest still do today… my father and my uncle were both farmers and one day a raccoon was trapped in the grain bin and my uncle climb in and he got stuck in the grain…
you didn't show the people bagging the husks
My favorite flour.
I wish you would have asked if they spray roundup or Grayson on their fields?
Wish away
He asked how do you know your bake test is good dude she knows what she doing come on
Super Sick!! Unbelievably AWESOME 👌🏼 💯💪🏼
I use King Arthur's.
What kind this wheat? So short
The farmers are still getting screwed 😂
They agree about the prices
AMAZING 🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥
And it’s made in vermont
Dans voice is like young Rick Sebak
Awesome
Is King Arthur available for purchase at grocery stores like Publix?
It should be.
Lmao
@@daveklein2826 Dave what's so funny are you some kind of Oddball flour expert?
... if so maybe you should show us your knowledge by answering the f*cking question with a little bit more information than the four letters my 13-year-old niece writes all the time "lmao"
@@HH-el8vp yep
@@BuffaloNickel9 LMAO....Try taking off your pink frilly thong panties and wearing boxers and you wont be so sensitive princess
My wife swears over the bread flour.
Lay me a line of that good flour out
The host definitely hit on the farmer.
No discussion of the risk of fires and explosions?
AMERICA'S TEST KITCHEN USES KING ARTHUR FLOUR.
The first measurement said 11.3 percent Protein, and the women said it was fine. But in the end they said it needs at least 12.7 percent protein in the weed to get 11.7 percent in the flour. 🧐🤷
Many of King Arthur's flours are blends of flours milled from different kinds of wheat. Mixing flour is how you deliver a consistent exact protein percentage.