Wednesday, October 10, 2007

Types of Flour

Generally we have a notion that we have only few types of flours, but my friends you were wrong, we have over 16 types of flours used for different types of products and food items. I'm today going to list down most of the flours. Flours are used based on what kind of product is required. Suppose for a bread we require a blend of hard and soft wheats in right proportions.

1. All purpose flour:- White flour a blend of soft and hard wheats. suitable for most home baked products, including bread cakes and quick breads.

2. Arrowroot flour:- this is not a strictly flour but has very similar properties to corn flour. it can be used as thickening of desserts and fruits sauses.

3. Buckwheat flour:- Available in health food stores. Adds a full bodied, earthy flavour, so it is used mixed with wheat flour for bread. Also used to make Russian blinis.

4. Barley flour:- This is made from pearl barley. Barley flour has a mild, slightly sweet, earthy flavour, and gives breads soft, almost cake like texture due to its very low gluten content. to make bread, barley flour must be combined with refined flour.

5. Chickenpea flour:- This is very fine Indian flour is also called the gram flour or besan. It is used to make bread and for making onion and vegetable fritters.

6. Cornflour/cornstarch:- The fine white powder is made by grinding the white heart of the corn kernel. it is most commonly used as a thickening agent for sauces soups and gravies.

7. Jowar flour:-jowar grains over most parts of southern India. This flour ground from the petty pale yellow grains is a creamy white coloured flour. It is mainly used for making indian breads.

8. Maize meal:- this is made from the cooked whole grain which is ground into flour and commonly used to make classic mexican flat bread, tortilla.

9. Millet flour:- This flour has a sweet flavour and a slightly guity texture. It tends to give breads a dry, crumby texture. so you may need to add extra fat. If using it to make bread boast the gluten content by using at least 75% wheat flour.


10) Pasta Flour:- Flour made from durum wheat, the hardest wheat grown, make sturdy dough, and is thus the choice for commercially produced dried pasta.

11) Rice Flour:- Available in most supermarkets. It gives a lightly sweet flavour to bread. low in gluten( it is a protien found in the bread), so we use no mare than one part rice flour to four parts wheat flour in a bread recipie.

12) Rye Flour:- Available in supermarkets health food stores in medium and dark varieties. Both flours produce breads with full bogy slightly sour flavour. rye Flour is fragile so knead gently. For best results use one part wheat flour to 2 parts medium rye flour and one part wheat flour to 2 parts dark rye flour.

13) Self rising:- An all purpose flour with leavning and salt flour added. It is used for recipies where baking powder would be added, but not for yeastrecipies such as bread.

14) Semolina:- This high gluten flour is made from the endosperm of durum wheat before it is fully milled into a coarse granular texture or fine flour.

15) Soya flour:- This is finely ground, high protien flour made from soyabean. it is used as a thickener in a wide range of sauses and soups. As it has a strong flavour, it is often mixed with other flours such as wheat flour to make bread and pastries

16) Whole Wheat Flour:- Whole wheat flour or 100% extraction flour is made using the whole wheqat grain including the bran and wheat germ. Most flour today bis milled between steel rollers. Stone ground flour is made in traditional way, ground between 2 stones, which is a slower process and consiquently the flour is considered to have a better flavour. used alone, the flour produces a heavy compact dry bread. Whole wheat flour can be used for whole meal pastry, either by itself or mixed with a proportion of white flour for a lighter result.

From:http://foodbeverage-blog.blogspot.com/

Saturday, October 6, 2007

Mortgage

If you have a 2nd mortgage on your home, you are one of the millions of people in a very large pool. In the “old days” a person with a second mortgage was considered financially unstable. Fortunately that perception has disappeared.

The reason you have a 2nd mortgage depends on your circumstances at the time you utilized your right to borrow against your property. Let’s say however your circumstances have changed and you want to lower your payments or get a mortgage more in tune with your current needs.

As with all mortgages, shop around. Look at the rates quoted in your local paper, by your bank and/or credit union and on the Internet. Once you find a rate you think is right for you, look at the terms and conditions of that particular loan program. Those things called terms and conditions are the things that cause the problems.
For example, you may wish to have a traditional second mortgage. That is one under which you can borrow up to a certain percentage of your equity with the payments a certain amount for a certain period of time.
Generally speaking, second mortgages will be for 15 or 20 years and the monthly payment will be amortized over that time frame. This means at the end of the time period, you will have paid the mortgage in full.

Sometimes though, this traditional mortgage is adulterated in some manner. The payment period may be calculated on a 30 year basis rather than the 15 or 20 year term noted in the mortgage document.

This means your payments will not pay the mortgage in full during the 15 or 20 year term. The principal balance remaining will have to be paid in a balloon payment in order for the mortgage to be considered paid in full.

As an example, consider a $20,000 second mortgage that is amortized to pay only $15,000 of the $20,000. That means $5,000 will be due and payable at the end of the term. You will have to pay the $5,000 or get a loan for that amount.

This is an excellent example of why you have to understand the terms and conditions of the loan. A balloon payment is one way to keep payments low but it is another thing to have to come up with the money to pay one.

Another loan that is not a second mortgage in the true sense of the term is a home equity line of credit loan. It is referred to as a HELOC.

Like a true second mortgage, it sets a maximum loan amount on the sum total of the first and the second loan. Generally this amount is between 75% and 85% of the appraised value of the property.

It differs from a true second in that it is an open-ended line of credit that you can draw money against at any time. This type of loan usually carries an application fee and an annual fee. You also are not charged any other fees or interest against the loan until you use it.

For example, if you have a HELOC for $100,000 but only borrow $10,000 against it, you will be charged interest on only the $10,000 you borrowed and not the whole amount. This makes it easier for people to get the exact amount of money they want or need and not have to over borrow.

The commonality in all second mortgages is the same as it is in first mortgages. Understand the terms and conditions of the loan. If you don’t know or aren’t sure about a point, ask questions until you are satisfied with the answer.

From:http://www.bankaholic.com/