Shepherd’s Grain Whole Wheat Flour is milled from a blend of varieties of Dark Northern Spring Wheat. It is a high-protein wheat with a distinctive sweet flavor. Traditionally, whole wheat flour is known to have a strong or bitter flavor, but not this one. Whole wheat flour includes all parts of the wheat berry including the germ, endosperm, and bran compared to white flour which is made from the endosperm only. Given this, it is known to have more nutrients, vitamins, and minerals. With its higher protein and gluten content, whole wheat flour is mostly used to make bread.
Shepherd's Grain specializes in working with over 60 growers and farmers in the Pacific Northwest, Southern Alberta and Southern California who believe in using "sustainable agriculture" to preserve and nourish the land that they farm. Two sustainable agriculture methods in particular that Shepherd's Grain farmers use is that of no-till and direct seed. Both of these methods conserve the soil, reduce erosion and increase tilth and fertility of the soil. To learn more about these methods, click here. At GloryBee, we believe in supporting the efforts of these sustainable agricultural practices in farming as they align with our own mission of sustainability and giving back to the land.
Moisture: 12.00% to 14.00%
Protein: 13.50% to 16.00%
Ash: 1.200% to 1.750%
Blend: 100% Whole Wheat Flour
Product shelf life is dependent upon storage conditions and is highly variable. The product should be stored under cool, dry, dark conditions in a humidity controlled environment. The industry standard for product shelf life, when stored under optimal conditions, is 6 months from the date of manufacture.
Kosher (Orthodox Union)
Stored in an AIB Superior Rated Facility
Note: The information listed above about protein and ash content are averages only. They may change from year to year depending on growing conditions of the wheat. For the most up to date information, please contact our sales department by clicking here.