Additional information
Packsize | 50 LB |
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Our Whole Rye flour is stone ground and contains the entire rye berry. This full-flavored flour is ideal for dark rye breads and for the production of natural rye starters and sours. While this is not the same as conventional Dark Rye, it can often be substituted for dark rye flour in rye bread formulas and will yield superior results.
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.
Giving each noodle the desirable golden color, smooth texture and distinct flavor, Rosa Pasta flour type 00 is the most desirable pasta flour on the market! It’s firm finish is excellent for all filled pasta like ravioli and tortellini or traditional tagliatelle with Bolognese sauce!
A select blend of Hard Red Winter Wheat, Ascorbic Acid, and enrichments. Protein of 12% (+/- 0.3).
Barley flour has a moist, sweet, nut-like flavor and may be added to your favorite baked goods recipe (biscuits, pancakes, cookies, breads etc.) for additional flavor and nutrition. Try substituting 1/3 cup of barley flour in place of your regular flour for an extremely tender product. Available in 25 LB master sacks or 5 LB partial bags.
Rice flour is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour may be made from either white rice or brown rice. To make the flour, the husk of rice or paddy is removed and raw rice is obtained. The raw rice is then ground to flour. Rice flour is a particularly good substitute for wheat flour, which causes irritation in the digestive systems of those who are gluten-intolerant. Rice flour is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation.