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Post by Silver on Jul 14, 2021 21:30:27 GMT 1
Does KFC's coating use cake flour, or all purpose flour?
If the answer is cake flour, is the highly common cake flour substitute of 7/8 cup all purpose flour plus 1/8 cup (2 TBSP) corn starch suitable, or must it be real cake flour?
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Post by deepfriednew101 on Jul 15, 2021 17:44:27 GMT 1
KFC uses a soft wheat flour with leveling agents added to the flour and sifted. The list of Leveling agents they use is endless. Corn starch, Protein Powder, Whey, Baking Powder, you name it BUT depends on the item and method of cook. The pre-made pop corn chicken, tender strips, wings all use different items as they are made off-site.
The Original Chicken has the Flour mixed and prepared specifically for KFC.
If you use a Cake Flour, or a Self rising flour it will have the mix premade. If you use a self rising flour or a cake flour LOOK for one with HEAVY YEAST.
Yeast is a key component in KFC. A MUST
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Post by Silver on Jul 15, 2021 20:58:16 GMT 1
KFC uses a soft wheat flour with leveling agents added to the flour and sifted. The list of Leveling agents they use is endless. Corn starch, Protein Powder, Whey, Baking Powder, you name it BUT depends on the item and method of cook. The pre-made pop corn chicken, tender strips, wings all use different items as they are made off-site. The Original Chicken has the Flour mixed and prepared specifically for KFC. If you use a Cake Flour, or a Self rising flour it will have the mix premade. If you use a self rising flour or a cake flour LOOK for one with HEAVY YEAST. Yeast is a key component in KFC. A MUST This has me thinking of replacing 10 grams of my flour with:
5 grams Corn Starch 3.33 grams Cream Of Tartar 1.67 grams Baking Soda
Would this be on the right track?
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Post by Silver on Jul 15, 2021 21:04:46 GMT 1
Do you prefer ground Bread Yeast or ground Nutritional Yeast flakes for the yeast component, and how many grams would be appropriate for 200 grams of flour?
Nutritional Yeast Flakes taste somewhat like popcorn cheese to me.
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Post by deepfriednew101 on Jul 16, 2021 0:36:34 GMT 1
I have a principle amount value of 2% baking powder + 2% dried yeast. Use what you have at your finger tips. KFC current Ingredients say Bakers Yeast.
I use either a Nutritional Yeast which does have that flavor, BUT I use Fast acting yeast also. I use what we have at our finger tips.
The main thing I DO which many DO NOT Do is mixing the Baking Powder and the Yeast with the Herbs and Spices, to use them as a carrier. it has been done for 100 years by the spice companies.
remember KFC Blends the spices and then its Bagged so the spices are together for Months as KFC has NO less then 3 Months of Spices mixed in advance and sitting they have to do this incase of contamination or any possible issue with spices and disease or otherwise. Remember KFC deals with millions of pounds of Spices a year you don't sell billions of pounds of Chicken without having Million of tons of spices and extracts.
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Post by deepfriednew101 on Nov 24, 2021 2:55:06 GMT 1
KFC uses a soft wheat flour
They have always used a Soft Flour The AP Flour from 1930 was a Wheat/Barely/Corn mix
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Post by deepfriednew101 on Nov 19, 2022 16:19:53 GMT 1
we Did a experiment with a Cake Flour on wing Wed.
There were comments the wings were sweeter then the regular Wed wings and Vanilla taste did come into a few comments also they said the Breading was a Softer Coating
we Did mix a Higher fiber Flour and Cake Flour which made it a more crisp coating and made it less sweet.
As for a Cake flour being used I would say it depends on the Coating your looking for and in ALL reality you can make a cake flour with basic ingredients added to any flour.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on Nov 19, 2022 16:34:42 GMT 1
For the first time I cooked with self-rising flour. The pastry flour is just too "flat" on the chicken and does not create adequate "cracklins". I like the way the SR flour "fluffs" on the chicken. Is this soft, winter wheat flour story from CHS just another attempt to misdirect? He reminds me of a treasure hunter. He'll show you where "goodies" can be found with a metal detector, but first after he has worked an area, he'll put stuff small pieces of aluminum foil all over the place to screw the next treasure hunters that follow behind him. In so many ways, CHS always maintained that the gravy was the big prize. But would he mislead everyone to prevent them from creating the cracklins needed to make that gravy?
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Post by deepfriednew101 on Nov 19, 2022 16:56:44 GMT 1
The Flour Changed from CHS original to After when the crisp chicken was the NEW AGE flavor of the time
breading, and batter, gave the New Age Some issue and problems with the crisp chicken. but he seems satisfied that the flour situation is under control.
The flour preferred by K.F.C. the most uniform for CHS, was made only from wheat grown in certain “soft-wheat” regions of Illinois and Texas. That was what CHS wanted the Franchises to use. In Canada we had to source Flour from our local suppliers BUT CHS wanted a Tri-Blend if possible BUT by the 1950's the Flours were more of a either soft or hard variety and Pure Wheat NOT like the 1930 Tri-blends.
In Canada we use a A.P. Soft Wheat from the Calgary Flour Mill. CHS then had the Flour Packaged to his specification and Bagged for KFC which Franchise's got at a Better Price because of volume discount.
NEW Age uses a Hard higher Gluten Flour Now
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on Nov 19, 2022 18:26:58 GMT 1
I don't know if grinding techniques have changed, or the dastardly global warming has changed the DNA of flour, but I like the non-enriched, non-bleached self rising flour. The pastry flour I've been using, which is soft, winter wheat flour, just sits on the chicken and barely creates any kind of crust. No crust, no seasoning. When cleaning the oil I get a thick, petroleum-like sludge. Of course that seasons the oil better, but I'd like a little to stick to the chicken.
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