![]() ![]() The germ is high in vitamins and minerals, providing nutritional value and adding a mild sweet and nutty taste to the bread.Ī complete whole grain flour milled from kernels of hard red wheat. This is the same flour as our Baker's Classic - we add back in the germ that was removed during milling. Organic Baker's Classic with Restored Germ High in protein, it is well suited for breads, rolls, and pizza. Fine granulation allows optimum performance when used on its own or in combination with other flour. The high ash results in active fermentation and great flavor reminiscent of an old world European flour. It falls between a white flour and whole wheat flour in terms of flavor and color. This true Type 85 flour is a bolted flour made by sifting some of the bran out of whole grain flour. Made from finely milled high protein wheat, this flour is perfect for traditional long fermented artisan breads of all types. It has seen a revival amongst artisan bakers who are attracted to the slightly higher ash and resulting flavor. Known in France as Farine de Tradition or Traditional Flour, Type 65 is a bolted flour in which some of the bran has been sifted out. Best suited for classic NY-style pizza and bagels as well as adding strength to formulas high in whole grains. It is the ideal choice for breads when optimum volume and a little extra chew is desired. At 14% protein and moderate ash, this flour will exhibit high absorption and strength. The protein content makes it well suited for a variety of handmade or machine-made breads including hearth breads, pan breads, and Neapolitan style pizza.Ī true high gluten flour milled from organic hard spring wheat. Has a more complex flavor and more active fermentation activity. ![]() Milled from certified organic hard spring wheat, this flour fits the typical profile of a classic bread flour with a higher than average ash content. Ideal for artisan breads, laminated dough, and Neapolitan pizza as well as cookies, scones, and quick breads. Yields a dough that handles easily and has great fermentation tolerance. This is not suited for high ratio cakes.ġ00% Organic Flours Organic Select ArtisanĪn organic equivalent to a French Type 55 with slightly more ash (milled from premium hard winter wheat) can best be described as an all-purpose or low-protein bread flour making it very versatile in bakery. The low ash content will result in a clean, light color crumb. This is a low protein soft wheat flour suited for European-style sponge cakes, when a light texture and tender bite are desirable. Perfect for pie and tart dough, cookies, scones, biscuits, and quick breads. ![]() Our unbleached low protein soft wheat flour is excellent for baked goods with delicate, tender results. Has a sweeter flavor than red whole wheat flour. Gives you all the nutrition of whole grains with a lighter, more mild flavor. Made from 100% hard white wheat, this whole grain flour is perfect for any formulas in which traditional whole wheat would be used. Strong enough to be used on its own or in combination with other flours to add flavor and nutrition. This flour is high in protein making it ideal for all types of yeasted breads, rolls, and pizza. Ideal for a full selection of artisan breads, pizza, and pastries.įinely ground whole grain flour milled from 100% of the wheat kernel. 52% Ash | Malted, EnrichedĪ regional all-purpose artisan bread flour milled in California characterized by moderate protein and higher-than-average absorption. Perfect for authentic NY-style pizza and bagels as well as adding strength to formulas high in whole grains.ġ1.7% Protein |. Use when strength is the priority gives you high volume and extra chew. 52% Ash | Malted, EnrichedĪ true high-gluten flour milled from the highest protein spring wheat. Optimized for baking at high temperatures to produce the perfect blend of crispness and chew, with the puffy, leopard-spotted cornicione that enthusiasts expect.ġ4% Protein |. It provides the strength and extensibility required for pizza dough that yields authentic Neapolitan pizza crusts. This silky smooth flour is made from select US wheats. Also works well for yeasted breakfast pastries. Provides good tolerance and oven spring and is ideal for hearth breads, pan breads, and buns. A good fit for hand or machine production. This "short patent" is a classic spring wheat bread flour milled from the center of the wheat kernel resulting in high protein and low ash. Ideal for artisan breads, laminated dough, and Neapolitan pizza as well as cookies, scones, and quick breads.ġ2.7% Protein |. It yields a dough that handles easily and has great fermentation tolerance. 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, making it very versatile in a bakery. This is the flour of choice for artisan breads and yeasted pastries. ![]()
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