9% protein unbleached soft wheat flour â best for Cakes, pie crusts, delicate cookies and tarts.
The wheat used in this flour is grown organically in high mountain valleys on family owned farms.
Contains no additives, is certified Organic, GMO-Free, Kosher, and Vegan.
Over 150 years old, Central Milling is one of our countryâs oldest continuously operating flour mills and is Employee-Owned.
We are the Farmer, the Miller, and the Baker working together to preserve American farmland for tomorrow while providing the highest quality flour and grains to the bakers of today.
Our company is built on generations of knowledge - dating back over 150 years when flour was an essential staple of daily life and organic was the only way to grow.
We are proud to be employee owned amp; operated, which means we are personally invested in the quality of our products and our relationships with suppliers and customers like you.
Our Organic Pastry Flour is perfect for baked goods where a tender bite is desirable. The low protein content contributes to the delicate texture of products like pie crusts, tarts and butter cookies. This unbleached flour is made from Organic Soft White Wheat grown in Utah and Idaho. It is milled using very slow process that produces a silky smooth texture and ensures the mild flavors â developed during the wheatâs short growing cycle â remain intact.
Best for: Cakes, pie crusts, delicate cookies and tarts.
What does it mean if a flour says it is âmaltedâ?
âMaltedâ means that a very small amount of Organic Malted Barley Flour, Malted Barley Flour, or a natural enzyme has been added to the flour to stabilize fermentation. The âMaltâ also helps with coloring in yeast risen products.
Is your flour bromated?
Never! None of the products made by Central Milling are bromated.
Is your Organic or Commercial Flour Non-GMO?
All wheat flour produced by Central Milling is Non-GMO. In fact, currently the US has not approved any GMO wheat for sale.
What is âashâ and why would I want it in my flour?
Every wonder what those little specs in your flour are? Those are bits of the bran and the germ that are intentionally left in the flour to increase the flavor, nutrition, and look of the flour. The higher the number, the closer to whole grain the flour is. A number in the name of a flour is an indication of the ash content of that flour. For example, Type 70 is a 70 ash and Type 80 is an 80 ash. This naming convention is the way some common types of flour are named in France.
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