Additional information
Packsize | 50 LB |
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This premium high-ratio cake flour carries maximum levels of sugar and water, and is the right choice for desserts.
Flour Protein:
6.25-8.25%
Ash:
.37
Moisture:
14% Max
Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, and also used for breakfast cereals and puddings.
Giusto’s versatile High Performer High Protein Unbleached Flour is milled from the finest Spring Wheat. This is the top of the line, natural, high gluten, high protein unbleached flour that performs especially well as in bread and pizza recipes (we’ve heard it works great for for croissants and pastries too!)
Each part of the spelt grain contains its own unique nutrients and attributes. When the whole grain is milled into flour, the entire kernel is milled, thus the bran, germ, and endosperm contribute their nutrients and qualities, which is why spelt flour is the most naturally nutritious flour.
Spelt flour is almost always produced from the whole spelt grain. Wheat flour, however, is predominantly milled to produce more commercially appealing flour derived from only part of the wheat grain. In fact, this is why spelt flour retain its nutritional value better than that of traditional flour.
Most wheat flour producers will separate the endosperm from its germ and bran during the milling process. This type of milling results in a finer texture and longer shelf life. The downside of this additional processing, called refining, is that it reduces the nutrient quality.
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.
An all purpose organic wheat flour made from a chosen blend of hard red winter wheats; produces quality results in a variety of baked goods including quick breads, flat breads, tortillas, soft rolls, breading/batters, and biscuits.