Additional information
Packsize | 50 LB |
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This short patent is a classic bread flour milled from the center of the wheat kernel resulting in high protein and low ash. A good fit for hand or machine production. provides good tolerance and oven spring and is ideal for heart breads, pan breads, and buns. Also works well for yeasted breakfast pastries.
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.
Ceci is the Italian word for chick pea. A flour made from chick peas popular in Europe, the Middle East, and India. In Sicily, chefs use ceci flour in panelle, a fritter served in the streets of Palermo.
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.
A select blend of Hard Red Winter Wheat, Ascorbic Acid, and enrichments. Protein of 12% (+/- 0.3).
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!)