A fine ground whole wheat flour milled from high protein spring wheat, this flour is ideal to use in whole wheat baked products including bread, rolls, pizza, muffins and cookies. The spring wheat used to make this flour is specifically selected for optimum baking characteristics and performance. The stone grinding process allows for the whole wheat kernel to be ground including the bran, germ and endosperm which in turn makes for a flour that is higher in nutrients, vitamins and minerals compared to refined, bleached white flour which is usually made from the endosperm only.
Moisture: 14% max.
Protein: 13%, +/- 1%
Ingredients: 100% Organic Whole Wheat Flour
Product shelf life is dependent upon storage conditions and is highly variable. Product should be stored under cool, dry, dark conditions in a humidity controlled environment. Industry standard for product shelf life, when stored under optimal conditions, is 12 months from 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.