Sustainable Stoneground Wholewheat Bakers Flour 5KG
Wholegrain MillingSustainable Wholewheat Bakers Flour is a stone ground wholemeal flour. The grain passes through a stone mill with the bran, germ and endosperm retained. The stone milling process keeps the integrity of the flour to give a unique flavour and retain the nutritional profile of the grain.
ASP Certified sustainable flours are made from 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. ASP Certified sustainable.
Store in an airtight container in the fridge to maintain optimum freshness.
HOW TO USE
Sustainable wholewheat bakers flour is an all-purpose flour suitable for most everyday cooking needs. It is important to remember that wholemeal grains and flours absorb more moisture than their white counterparts, for this reason you must consider the moisture levels of your dish or cake you are making.
You may find it worthwhile to let it sit for a little while after mixing in the flour and adding a little more moisture if needed after the absorption takes place.
To increase lightness of baked goods, it is not uncommon to mix this flour with white plain flour or white spelt flour. Ideally it should be refrigerated to retain freshness.
GROWING & PROCESSING
Sustainably grown whole wheat is stoneground into flour at Wholegrain Milling in Gunnedah, regional NSW. 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 Wheat, Folic Acid, Thiamine.
Sustainable Wholewheat Bakers Flour is a stone ground wholemeal flour. The grain passes through a stone mill with the bran, germ and endosperm retained. The stone milling process keeps the integrity of the flour to give a unique flavour and retain the nutritional profile of the grain.
ASP Certified sustainable flours are made from 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. ASP Certified sustainable.
Store in an airtight container in the fridge to maintain optimum freshness.
HOW TO USE
Sustainable wholewheat bakers flour is an all-purpose flour suitable for most everyday cooking needs. It is important to remember that wholemeal grains and flours absorb more moisture than their white counterparts, for this reason you must consider the moisture levels of your dish or cake you are making.
You may find it worthwhile to let it sit for a little while after mixing in the flour and adding a little more moisture if needed after the absorption takes place.
To increase lightness of baked goods, it is not uncommon to mix this flour with white plain flour or white spelt flour. Ideally it should be refrigerated to retain freshness.
GROWING & PROCESSING
Sustainably grown whole wheat is stoneground into flour at Wholegrain Milling in Gunnedah, regional NSW. 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 Wheat, Folic Acid, Thiamine.
