Flour Moisture Content Determination
Dried flour closeup, this spot really needed a picture!
All small pictures are thumbnails and can be zoomed twice by clicking on it.
HOME->SD->tests->Flour Moisture
Flour moisture contents becomes a factor when trying to run comparable tests with baking products since the amount of moisture in flour is unknown, can vary and influence the results. Here I am trying to get this together with the equipment I have available as home baker with an oven, a digital scale and a food dehydrator.

First I figured that taking 100 g flour and drying it in my food dehydrator, then measuring after a while again would work.

Well, it does, there is a weight loss within one hour and that's where it stays, even after 4 hours of running. The dehydrator heats up to about 60 C - 140 F. I figured that there would be some moisture residue with this method.

Another procedure calls for "drying under fixed conditions with a temperature between 130 C and 133 C - 266 to 272 F". That is supposed to be equivalent to the real thing - drying under low pressure, close to vacuum. With this method, using my oven, the moisture went down another 2 %, also within one hour.

Dehydrator
method
Oven dry
method
A couple of flour moisture values
Heartland Mills Light Rye 8 %
Full grain rye - freshly self milled 10 %
High Altitude Hungarian Flour 12 %
HOME->SD->tests->Flour Moisture
email here