Additional information
Packsize | 50 LB |
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A select blend of Hard Red Winter Wheat, Ascorbic Acid, and enrichments. Protein of 12% (+/- 0.3).
Buckwheat Flour is one of the best sources of protein in the plant kingdom. Buckwheat has a unique, assertive flavor that is especially great in both quick and yeast breads.
Potato Flour is ground from 100% dehydrated whole potatoes and is used in bread, pancake and waffle recipes or as a thickener for smoother sauces, gravies and soups. Also used in gluten-free and allergy cooking.
The traditional Valencia rice, round short grain ‘Paella Rice’from Valencia (used to make paella). It is characterized by its great capacity of absorption and the creamy texture of the grain after being cooked. A perfect choice for typical Mediterranean dishes as rissoto, rice dishes.
Blue Cornmeal is milled from an open-pollinated blue flour corn selected from traditional Southwest native varieties. Because of its unique starch characteristics, baked products made with our blue cornmeal come out especially light and tender.
We call our high-gluten flour Sir Lancelot, and here’s why: Legend tells us that Sir Lancelot was King Arthur’s greatest champion, so it is fitting to name our high-performing, robust bread flour after him. This unbleached flour is milled from the finest hard red spring wheat to give an extra chew to your bread and a higher rise to your whole grain loaves. As the highest-gluten flour around, it’s key to helping you bake lusty, chewy artisan breads and whole grain breads with a hearty, lofty texture.