Extra Fine White Whole Wheat Flour - 50 lb.
- Quantity Discounts!
Other Available Types:
- Bulk 50 lb. bag
- 12.5% protein content
- Great for pizza, tortillas, breads, and pasta
|Made in America||Yes|
|Package Size||50 lb.|
Want the nutritional benefits of whole wheat but want your baked goods to have a milder taste and lighter color? This white whole wheat flour is just for you! It delivers the nutritional equivalent of traditional whole wheat flour but adds a mild, sweet taste, smooth and soft texture, and light crumb color to an endless number of baked goods. Whether tossing crowd-pleasing pizzas or making tortillas, you can also use this versatile flour to make bread, buns, bagels, pasta, and cookies!
This extra fine white whole wheat flour is prepared by carefully selecting and milling hard white wheat to provide top-quality, light-colored, protein-rich flour. Vital wheat gluten is a low cost, natural source of protein that provides strength in dough, reduces breakage, and allows your foods to hold their shape well. This wheat flour has a protein content of 12.5%, which directly relates to the amount of gluten in the flour. It also provides elasticity that helps your dough rise higher while baking.
Specialized milling capabilities give this untreated flour an extra fine consistency. You'll be able to whip up batches of breads and baked goods with a finer crumb and more consistent texture that will have your patrons coming back for more!
Sold in a 50 lb. bag.
Moisture: 14.0% max.
Protein: 12.5% +/- 0.5
Ash: 1.2% to %1.6
This item is certified Kosher by the Orthodox Union.
Made in America
This item was made in the United States of America.
DownloadsSpecsheet Nutrition Kosher Certification Comparison Chart
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This is a wonderful white whole what flour. It is extra fine and mixes up well with or without sifting. This is great for baking a variety of things from bread sticks and pizza dough to muffins, etc.
Geraldine C. Posted on 03/07/2015
Whole grains are very popular right now, wheat bread and rolls are extremely in demand, I personally prefer the nuttiness that whole wheat flour gives.
Jennifer M. Posted on 10/09/2012
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