All Purpose White Flour - PHASE 2 TEST
This smooth and versatile white flour has a light texture and high gluten strength. It is well suited for all types of baking recipes including cookies, muffins, bread and cakes. Milled from Canadian hard red spring wheat, this is the same flour used by our professional bakers.
Ingredients: Organic wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid.
May contain tree nuts and/or sesame.
Sizes: 1kg / 2kg / 5kg
Farm Origin: Saskatchewan or BC
Specs:
Protein Level: 12-15%
Ash: >1 & <2%
Falling Number (un-sprouted): 300-450sec
Milling Options: Stone Mill and Hammer Mill (both milled below 37˚C to preserve nutrients)
Sprouted Availability: YES (grain and flour)
Enrichment: NO
Additives: NEVER
GMO: NEVER
Organic: ALWAYS
The grain.
Hard Red Spring Wheat is a versatile grain that can be used in many applications. Not only can it be turned into a superior flour, the grains can also be flaked; soaked; sprouted and or cooked. Cooked grains can in turn be used to make a delicious breakfast or salad, or can be added to soups; stews and casseroles. Hard Red Spring Wheat is also the most popular grain used to grow 'wheat grass' for juicing.
This small hearty grain has a subtle red hue and a delicate nutty taste. It boasts a high protein content of between 12-15% (this amount may vary from season to season, crop to crop) which gives it a superior gluten content. HRSW is also high in fibre - low in calories and packed with essential nutrients such as magnesium; iron; protein, phosphorus; selenium and vitamins B1 & B3.
The flour.
Here at Anita's Organic we use Hard Red Spring Wheat to make our Whole Wheat Flours. Choose from Stone Ground Whole Wheat - with its coarse texture and more visible flecks of bran & germ; Fine Grind Whole Wheat - for a finer finished result; and Sprouted Whole Wheat - also ground finely but with the superior nutritional qualities sprouted flours offer.
Our Whole Wheat Flour is 100% whole grain with nothing added or taken away and perfect for multiple baking applications. Widely used by professionals and home bakers alike to make bread - both yeasted and sourdoughs; flat breads such as chapatti/roti; bagels; pancakes & waffles; whole grain pastas; muffins and cookies.
Storage.
Whole grain flours must be stored in proper conditions due to the volatile nature of the bran and germ that is included in all of our flours. The flour should be stored in a cool dry place under 18˚C and below 60% relative humidity. Our resalable bags are good for holding the flour or you can also use an air tight food safe container. Under these conditions the flour will keep for a year.
