An exclusive single-variety Edison white wheat flour, bred specifically for maritime Northwest climates by retired Bellingham professor, Merrill Lewis and improved by the famous Bread Lab at Washington State University (WSU). This flour is buttery and creamy with a lovely golden color. It is very versatile and fantastic in everything from cakes to artisan bread to baked goods.
From the Heart of the Willamette Valley in Oregon, we are proud to offer a full line of Camas Country Mill Artisan Flours. The wheat used in these flours is grown and milled locally using a stone grist mill, the most ancient form of flour mills. Using a stone mill, the flour is produced by the grinding of grain between stationary and rotating stones. The entire grain kernel in its natural, original state - bran, germ, and endosperm, is ground. The result is naturally whole grain flour with all of the inherent nutrition, vitamins, and minerals of the original grain. Camas Country flours contain nothing more and nothing less than whole grains providing customers with a local, high-quality, and nourishing product that stands apart from others.
Ingredients: Edison Hard White Spring Wheat
Stability: 9.8 min
M.T.I (BU): 25.0
Falling Number: 384
- Stored in an AIB Superior Rated Facility
The product shelf life of this flour is dependent upon storage conditions and is highly variable. It should be stored under cool, dry conditions in a humidity controlled environment. The industry standard for shelf life, when stored under optimal conditions, is 6 months from the date of manufacture.
Note: The specifications listed above are averages only. They may change from year to year depending on growing conditions. For the most up to date information on specific lots, please contact our sales department here.