This flour is made with 100% Dark Northern Spring wheat grown in deep volcanic soil in the Pacific Northwest. Central Milling uses their highest quality spring wheat in this flour. It will give your hi-gluten applications superior performance. Ideal for pan breads, focaccia, or blending with lower protein flour to add strength.
- Protein / 13.5%**
- Ash / 0.60%
- Blend / Hard Red Spring Wheat
- Flour treatment / None
Central Milling recommends that you store this flour in a cool and dry place. 65˚F and 60% humidity is ideal. The flour will keep for 6 months to a year under these storage conditions.
- 100% Organic / Utah Department of Agriculture and Food (UDAF)
- Kosher / Orthodox Union
- Processed in an AIB Superior and SQF Certified mill