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    Dietary Information:

    • Organic
    • Peanut Free
    • Vegan
    • Gluten-Free
    • Dairy Free
    • Non GMO

    Ingredients:

    [ing]

    Directions for Use:

    [dir]

    Allergens:

    [algn]

    Usage Tips:

    [use]

    Storage Tips:

    [store]

    Points of Interest:

    [poi]

    Other:

    [other]

    Nutrition Facts

    Serving Size [servingsize]

    Amount % Daily Value
    Calories [cal]
    Fat [fat] g [fatP] %
    Saturated [satFat] g
    + Trans / trans [tranFat] g
    [totalFatP] %
    Cholesterol [chol] mg [cholP] %
    Sodium [sodium] mg [sodiumP] %
    Carbohydrate [carbs] g [carbsP] %
    Fibre [fibre] g [fibreP] %
    Sugars [sugar] g
    Sugar Alcohol 0 g
    Protein [protein] g
    Vitamin A [vitAP] %
    Vitamin C [vitCP] %
    Calcium [calciumP] %
    Iron [ironP] %

    Org. 60/40 Bakers Blend Flour

    Org. 60/40 Bakers Blend Flour

    003212

    basic dough recipe - perfect for bread, pizza dough or buns! 815 g 60/40 bakers blend 554 g water 16 g salt 8 g dry yeast mix together and kneed for 10 minutes or until dough becomes smooth in texture. cover and let rise for 2 hours at room temperature (23°c) for first rise. dough should double in size. for bread (makes 2 loaves): after first rise, on a lightly floured surface, gently stretch and fold dough. split into two pieces and shape each into a log shape. place dough in loaf pans lines with parchment paper and lightly dust with flour. cover and let rise at room temperature or until double in size. bake for 25-30 minutes at 400°f, rotating once after 20 minutes to ensure even bake. remove and let cool. for buns (makes 16 buns): after first rise, on a lightly floured surface, gently stretch and fold dough. seperate into 16 eveb ouecesm form into balls and place on to a cookie sheet. let rise for 2 hours or until double in size. brush with egg wash and bake for 12-15 minutes at 375°f. remove when golden brown. for pizza crust (makes 4 pizza crusts): after first rise, split into 4 pieces, gently stretch and fold each piece and form a ball. press to flatten slightly. cover and let rise for 1-2 hours. on a generously floured surface, roll out the first disk to 12-14 cm wide or to desired thickness. poke holes with fork, cover with toppings. heat pizza stone in bbq to over 500°f, transfer pizza to pizza stone and cooke for 4-5 minutes.

     

    Ingredients:

    organic enriched wheat flour, organic sprouted wheat flour, organic sprouted spelt flour, organic sprouted rye flour.

    Directions:

    basic dough recipe - perfect for bread, pizza dough or buns! 815 g 60/40 bakers blend 554 g water 16 g salt 8 g dry yeast mix together and kneed for 10 minutes or until dough becomes smooth in texture. cover and let rise for 2 hours at room temperature (23°c) for first rise. dough should double in size. for bread (makes 2 loaves): after first rise, on a lightly floured surface, gently stretch and fold dough. split into two pieces and shape each into a log shape. place dough in loaf pans lines with parchment paper and lightly dust with flour. cover and let rise at room temperature or until double in size. bake for 25-30 minutes at 400°f, rotating once after 20 minutes to ensure even bake. remove and let cool. for buns (makes 16 buns): after first rise, on a lightly floured surface, gently stretch and fold dough. seperate into 16 eveb ouecesm form into balls and place on to a cookie sheet. let rise for 2 hours or until double in size. brush with egg wash and bake for 12-15 minutes at 375°f. remove when golden brown. for pizza crust (makes 4 pizza crusts): after first rise, split into 4 pieces, gently stretch and fold each piece and form a ball. press to flatten slightly. cover and let rise for 1-2 hours. on a generously floured surface, roll out the first disk to 12-14 cm wide or to desired thickness. poke holes with fork, cover with toppings. heat pizza stone in bbq to over 500°f, transfer pizza to pizza stone and cooke for 4-5 minutes.

    Allergens:

     

    Usage Tips:

     

    Storage:

     

    Point of Interest:

     

    Extra Information:

     

    Nutrition Facts
    Valeur nutritive

    Serving Size 100 g
    Portion 100 g

    % Daily Value
    % valeur quotidienne
    Calories / Calories 360
    Fat / Lipides 2 g 3 %
    Saturated / satures 0.5 g
    + Trans / trans 0 g
    3 %
    Cholesterol / Cholesterol 0 g 0 %
    Sodium / Sodium 5 mg 0 %
    Carbohydrate / Glucides 71 g 24 %
    Fibre / Fibres 6 g 24 %
    Sugars/ Sucres 2 g
    Sugar Alcohol/ Polyalcool 0 g
    Protein / Proteines 13 g
    Vitamin A / Vitamine A 0 %
    Vitamin C / Vitamine C 0 %
    Calcium / Calcium 2 %
    Iron / Fer 50 %