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Post by Silver on May 18, 2022 12:38:59 GMT 1
In some research on this subject I've discovered that the finer the flour has been pulverized, the better it coats, and the better it is in retaining moisture. Ultra-Fine or Super-Fine Flour may be a means to better duplicate the oily/moist nature of KFC OR.
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Post by Deleted on May 18, 2022 13:46:11 GMT 1
I am a passionate pizza baker. In baking, the higher the gluten (protein) in the flour, the more moisture and fat can be absorbed by the dough. Fats make the dough chewier. I can imagine similar results for fried food, but I am not sure to be honest.
Low guten, high starch on the other hand will make the breading crispier. This I can confirm for sure.
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Post by Silver on May 18, 2022 13:52:23 GMT 1
I am a passionate pizza baker. In baking, the higher the gluten (protein) in the flour, the more moisture and fat can be absorbed by the dough. Fats make the dough chewier. I can imagine similar results for fried food, but I am not sure to be honest. Low guten, high starch on the other hand will make the breading crispier. This I can confirm for sure. I have some high gluten Pizza flour on hand, but I have never explored it for use beyond Pizza dough. I've always thought that CHS used a very low gluten/protein Cake or Pastry type flour. But I have seen deepfriednew101 mention high gluten use as well. Perhaps it's time that I give it a try. |
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Post by deepfriednew101 on May 18, 2022 14:20:41 GMT 1
I know know what Brand some of your Self Rising Flours are or Pastry Flour is They can also be Higher Gluten Flour as well as the Pizza flour. Keep In mind that adding yeast will rise The Gluten Level in Flour.
I Do Not recall what % of is it was a specific Yeast that rose the Gluten Amount, or if the Yeast Now still will effect it. When we researched the Pizza Flour we use it took many tries and research.
You also NEED TO UNDERSTAND THIS KFC HAS CHANGED THE FLOUR from the ORIGINAL FLOUR CHS started with
I can already hear the NAY SAYERS:
Think about this and you can view 2 or 3 videos for the understanding
The Original KFC chicken when cooked was a rose red much softer and moist coating ORIGINAL KFC CHICKEN made by CHS
The Fake and Bake CHRISPY GOLDEN BROWN NEW AGE KFC Chicken re-made from Brown & Massey The extra crunchy chicken which changed in the 70'-80's Era
it takes DIFFERENT Flour to make a moist Coating then a Extra Crunchy Coating.
CHS used a Winter Wheat Originally.
These are some Basic Principle we found with Flour and made a running List from our research - ONLY INFORMATION YOU CAN TEST ON YOUR OWN.
all-purpose flour makes up the bulk,
corn starch provides lightness and added crispiness,
corn flour provides a little texture,
baking soda and powder for rise,
sodium bicarbonate, ammonium, bicarbonate, for leveling
lactic or citric acid to assist in rise with the baking soda,
onion and sugar for a touch of sweetness and to aid in browning.
Mace as natural flavor in baking
Video's of Older which Mention Coating: ONLY SUGGESTIONS as they Made be Opinionated BUT they describe the coating ?
TEF Video
Gloria Plizer on Donahue
Older KFC video which show the Crunchy Coating
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Post by deepfriednew101 on May 18, 2022 14:47:08 GMT 1
This is also the timing of years where Flour Changed
The Wheat a winter soft wheat was used and then they changed to a hard wheat.
Some of the Timing also correlates with when Tumble Mandators were used and Auto Breading machines were tried.
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