The club wheat grown and ground into this flour is grown locally by Hunton Farms in Junction City, Oregon. It is a soft white wheat having short, thick, compact, club-like spikes. It is a common form of wheat grown in the Pacific Northwest because it is known to be resistant to shatter. It is ground into flour by Camas Country Mill right here in Eugene. Camas Country Mill is unique because they use a stone grist mill to grind their flour. Stone grist mills are one of the most ancient forms of flour mills. This type of milling grinds the entire wheat kernel including the bran, germ and endosperm which allows for the flour to retain all the inherent nutrition, vitamins and minerals of the grain.
Camas Country Mill's Stoneground Club Wheat Pastry Flour has some of the bran and germ sifted out after milling to provide a more fine and light texture. Producing a tender product, it works wonderfully to make pie crusts, cookies, pastries and in any other recipe where an all-purpose whole wheat flour is called for. It also works well to blend with heavier grain flours.
Ash: 1.0% to 1.1%
Blend: 100% Whole Club 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.
- Naturally Kosher
- 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.