Our All-Purpose Flour is unbleached, unbromated, enriched baking flour milled from the highest quality North American wheat. This all-purpose flour from BRM™ is ideal for all kinds of baking recipes, including pizza crusts, pie crusts, pastry dough, bread, cookies, muffins and cakes. Includes a touch of malted barley to enhance the rise in your yeast breads.
The 10-12% protein content in this ap flour ensures good gluten development and a satisfying texture, so it’s better suited for yeast breads than cake flour or pastry flour. Need self-rising flour? To each cup of flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.
Bleaching agents and bromate are sometimes added to flours, but not ours! The bleaching process makes flour whiter, but we use a sifting process to achieve the same result. Bromate can be added to flour to enhance the rise of the dough when baking, but we opt for adding malted barley, which has the same effect naturally. For more information and a deeper dive into the topics of unbleached and unbromated flour, check out our blog post.
Wheat Flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid).
Manufactured in a facility that also uses tree nuts, soy, wheat, and milk