Additional information
Packsize | 50 LB |
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We mill Heartland Whole Wheat Flour on natural stone mills from a blend of our strongest hard red wheats. Like any true whole wheat flour, nothing is added nor removed, nothing here except what’s naturally in the wheat! Our mills run virtually every day, so you can be assured of a fresh product.
This is the flour of choice for artisan breads and yeasted pastries. Equivalent to a French Type 55 (milled from premium hard winter wheat), it can best be described as an all-purpose or low-protein bread flour.
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.
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.
A select blend of Hard Red Winter Wheat, Ascorbic Acid, and enrichments. Protein of 12% (+/- 0.3).
A refined flour from select soft wheat that is low in protein and gluten to produce the perfect flake in your pastries.