Twinkie Ingredient #1

Just for fun I decided that periodically I will update the blog to tell you about the ingredients in a Twinkie. Why Twinkie ingredients? Well, first off they are some of the most common ingredients used in processed food and second Steve Ettlinger already did all of the footwork in his book Twinkie, Deconstructed. Where creativity lets off, laziness sets in. I could give you all of the information on all of the ingredients at once, but we all know that that would just have you desiring a Twinkie so badly that you would have to leave the blog site to get one. Therefore, have patience. And if you can't summon up the patience, go buy the book. Keep in mind that Interstate Bakeries Corporation (they own Hostess and a number of other brands) was not very forthcoming with information to Mr. Ettlinger so he had to dig it up in a roundabout fashion, therefore some of the information may not be 100% how a Twinkie is manufactured (created? baked? assembled?), all errors contained within are strictly the fault of Mr. Ettlinger.

Enriched Bleached Wheat Flour [flour, ferrous sulfate]:

Flour. Sounds simple, right? Well where Twinkies are concerned nothing is simple. Let's begin our journey on a farm in Maryland. Most of the wheat for Twinkies come from farms in either Maryland, Virginia, or Delaware. Many of these farms are also run by the Amish- cool to think how they, as nonconsumers, supply all of us American super consumers. This particular farm must also grow the right type of wheat a low-protein high-starch variety of grass that is harvested by a combine once it has grown tall and is in full seed. The seeds, called wheat kernels or wheat berries, are what is harvested and sent to a mill where it is separated (from sticks, stones, and other debris), aspirated (to remove dirt), scoured (to remove the outer husks), sent through a washer-stoner (to again clean it and remove those pesky clingy stones), travel through a series of seed separators and into water-filled tempering bins that soften the inside but harden the outside, and finally into the 12-step program to grind and sift it into flour.

Fun fact no. 1: flour dust particles are highly explosive. It's the American version of the Chinese fireworks factory. Next time you're on a mill tour, remember not to smoke.

Later we will travel to Niagara Falls and follow our flour through the bleaching process. Until then. Enjoy your Twinkies (you may not enjoy them as much after our next session).