Sustainable Premium White Bakers Flour 5KG
Wholegrain Milling
Gross Weight: 5.10kg
A baker’s favourite, this Sustainable Premium Bakers White Flour has the optimum levels of proteins for bread making. It is also the perfect flour for pizza bases and a variety of other recipes. It has a creamy colour, with a light cereal flavour and has a free-flowing soft texture.
ASP Certified sustainable flours are made from Australian grains grown using farming techniques that support soil improvement, use natural inputs and promote the long-term sustainability of the environment. They are ideal for people that may be looking as a more affordable alternative to certified organic products who care about their food, their health and their environment.
No GMO. Unbleached & chemical free. Certified sustainable.
Bakers flour is also known as bread flour and has a high protein content of more than 12%. The higher protein content means the more gluten that will be formed. This gives bread a firmer consistency, gives the bread it’s chewiness and helps the loaf hold its shape.
What is the difference between Bakers Flour & Premium Bakers Flour?
Bakers Flour is stoneground and Premium bakers flour is roller milled.
HOW TO USE
Sustainable Premium White Bakers Flour is an all-purpose flour suitable for most everyday cooking needs. This flour has a creamy colour, is more flavoursome and has a stronger texture than other white flours. It is ideal for baking breads, muffins, cakes and contains approximately 13% protein.
Bakers flour is the ideal flour for baking bread and bread rolls where the protein content will help the bread and rolls hold their shape.
When making more delicate baked goods such as cakes, biscuits or pie crusts best instead you should choose a flour lower in gluten so that they do not come out tough and dense.
GROWING & PROCESSING
Sustainably grown whole wheat is stoneground into flour at Wholegrain Milling in Gunnedah, regional NSW and all of the bran is removed. Stone-milling allows the grain to pass through the mill slowly and at cooler temperatures allowing the germ, bran and endosperm of the wholegrain, along with its nutritional values, to be preserved. It is perfect for all your baking needs.
Wholegrain Milling's mission is to provide chemical free flour, milled from sustainably grown grain, traceable back to the farm. Certified sustainable farmers use regenerative farming methods to promote healthy soils and improve the environment.
Independent emissions calculations on the sustainable wheat farming show 75% less Green House Gas emissions than conventional wheat farming.
To comply with the Australian Food Standards (FSANZ) Australian flour millers are required to add folic acid (a form of the B vitamin folate) to wheat flour for bread making purposes. This flour has been fortified with Thiamine (<0.1%) & Folic Acid (<0.1%).
INGREDIENTS
Sustainable Prime Hard Wheat, Folic Acid, Thiamine.
A baker’s favourite, this Sustainable Premium Bakers White Flour has the optimum levels of proteins for bread making. It is also the perfect flour for pizza bases and a variety of other recipes. It has a creamy colour, with a light cereal flavour and has a free-flowing soft texture.
ASP Certified sustainable flours are made from Australian grains grown using farming techniques that support soil improvement, use natural inputs and promote the long-term sustainability of the environment. They are ideal for people that may be looking as a more affordable alternative to certified organic products who care about their food, their health and their environment.
No GMO. Unbleached & chemical free. Certified sustainable.
Bakers flour is also known as bread flour and has a high protein content of more than 12%. The higher protein content means the more gluten that will be formed. This gives bread a firmer consistency, gives the bread it’s chewiness and helps the loaf hold its shape.
What is the difference between Bakers Flour & Premium Bakers Flour?
Bakers Flour is stoneground and Premium bakers flour is roller milled.
HOW TO USE
Sustainable Premium White Bakers Flour is an all-purpose flour suitable for most everyday cooking needs. This flour has a creamy colour, is more flavoursome and has a stronger texture than other white flours. It is ideal for baking breads, muffins, cakes and contains approximately 13% protein.
Bakers flour is the ideal flour for baking bread and bread rolls where the protein content will help the bread and rolls hold their shape.
When making more delicate baked goods such as cakes, biscuits or pie crusts best instead you should choose a flour lower in gluten so that they do not come out tough and dense.
GROWING & PROCESSING
Sustainably grown whole wheat is stoneground into flour at Wholegrain Milling in Gunnedah, regional NSW and all of the bran is removed. Stone-milling allows the grain to pass through the mill slowly and at cooler temperatures allowing the germ, bran and endosperm of the wholegrain, along with its nutritional values, to be preserved. It is perfect for all your baking needs.
Wholegrain Milling's mission is to provide chemical free flour, milled from sustainably grown grain, traceable back to the farm. Certified sustainable farmers use regenerative farming methods to promote healthy soils and improve the environment.
Independent emissions calculations on the sustainable wheat farming show 75% less Green House Gas emissions than conventional wheat farming.
To comply with the Australian Food Standards (FSANZ) Australian flour millers are required to add folic acid (a form of the B vitamin folate) to wheat flour for bread making purposes. This flour has been fortified with Thiamine (<0.1%) & Folic Acid (<0.1%).
INGREDIENTS
Sustainable Prime Hard Wheat, Folic Acid, Thiamine.
