Our Bread Flour is milled from hard red spring wheat, and with a higher protein is ideal for your bread recipes.
Bolted flour has been sifted to remove about 75% of the bran, but the remaining bran and germ add flavor and improve nutrition.
WHY STONE GROUND?
Our flour is produced simply by grinding grain between two stones, a technique that is centuries old. Stone milling maintains the grain’s integrity to produce flour that is more fresh, flavorful and nutritious. Best within 3 months - refrigerate or freeze for longer storage.
Hard Red Spring Wheat