Whole Bread Wheat Flour

 Whole Wheat:

This whole bread wheat flour is stone milled in small batches using our specialty hard white bread wheat varieties. This flour has a high extraction rate of 100% i.e. it retains all the bran and the germ in the flour. We recommend adding it in parts to your sourdough breads and bakes. This can be used as a 1:1 replacement for whole wheat flour (i.e. atta).

Some of functional the characteristics of this flour are as follows:

• Moisture: ~10%

• Protein: ~13%

• Extraction Rate: 100%

• Hydration Ability: >100%

• Ash Content: >1.5% (Equivalent to Farina Integrale or T150)

Storage instructions:
Given the high moisture content, we recommend using this flour within 30 days of order if kept at room temperature or keep it refrigerated to keep the enzymatic activity in check, in which case you must use the flour within 4 months of order.

Note:
This flour contains almost no bran or germ, thus has a pale yellow-white appearance naturally, and is free of any adulterants of any sorts. You are advised to pair it with other stone milled flours (whole or sifted) from our collection if want to add more nutrition, flavour and texture to your bakes.