Ingredients:

wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid. contains wheat.

Directions:

Allergens:

Usage Tips:

use for baking breads and sturdier baked goods that require flour with a high gluten content.

Storage:

store in a cool, dry place in an airtight container. to extend its shelf life, you can also store flour in the refrigerator in a sealed container, or freeze the flour.

Point of Interest:

hard flours (sometimes referred to as bread flours) have a higher gluten content than all purpose or soft flours. the gluten makes the bread rise and bind better. because of this, hard flour is preferred for making yeast breads and sturdier baked goods.

unbleached flour means the flour is aged and allowed to whiten naturally without additives or bleaches. aging the flour over time also allows the proteins to develop, which strengthens the gluten properties of the wheat, making it ideal for baking. while unbleached flour naturally whitens to some extent, it does retain a slightly creamy colour, which will give your bread and baked goods an off-white appearance.

Extra Information:

wheat flour with germ and bran removed. used in baking breads and yeast-raised sweets.