I know that technology of beaching flour was invented to achieve amazingly white color in flour, especially if it is made with not the best type of wheat. It is logical to use this type of flour in pastry where batter should be white, for example in angel smth cake. It makes sense, isn’t it?
Today I was craving for bagels. I could not do a thing, all my thoughts were about a bagel with some cream cheese. Nothing could help me… just bagels… so I had to drive to the grocery store just to get a pack of bagels. I bought the one with cinnamon and raisins. These bagels turned out to be sooo good, especially for me who was craving for them.
As they are with cinnamon they are dark, they look like they are made with whole wheat flour. Well, it turned out that they are made with (regular) bleached flour. What?? Why?? They are not even white! They are dark!!! Why did you use bleached flour there? It doesn’t really make any sense to me.
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