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Organic Wholewheat Bakers Flour

SKU: 205
AU$1.50Price

Organic wholewheat bakers flour is made by milling the whole wheat grain. This is an all purpose flour suitable for most everyday cooking needs. Protein is approx = 11%

Weight
  • Country of Origin

    AUSTRALIA

  • Food tags

    • CANE SUGAR FREE

    • DAIRY FREE

    • EGG FREE

    • VEGAN

    • VEGETARIAN

    • HIGH FIBRE

    • LOW SODIUM

    • LOW FAT

    • ORGANIC

  • Nutrition Facts

    Nutritional Information 

    Av. Per 100g

     

    Energy (kj)

    1400

    Protein (g)

    13

    Fat Total (g)

    2.9

    Fat Saturated (g)

    0.2

    Carbohydrate (g)

    57.4

    Sugars (g)

    0.8

    Sodium (mg)

    5

     

     

     

    Serving Size (g)

    50

  • More Info

    This organic wholewheat flour is produced by stone milling the whole wheat grain (stoneground) with no bleaching or refinement. It is medium-brown in colour and gives a hearty flavour and robust texture to baked goods.

  • How to use

    Organic wholewheat flour is an all-purpose flour suitable for most everyday cooking needs. It is important to remember that wholemeal grains and flours absorb more moisture than their white counterparts, for this reason you must consider the moisture levels of your dish or cake you are making. You may find it worthwhile to let it sit for a little while after mixing in the flour and adding a little more moisture if needed after the absorptiontakes place. To increase lightness of baked goods, it is not uncommon to mix this flour with white plain flour or white spelt flour. Ideally it should be refrigerated to retain freshness.

  • Growing & Processing

    This organic wholewheat flour is produced by stone milling the whole wheat grain (stoneground). It therefore contains the bran and germ as well as the endosperm and is highly nutritious. Stone milling is the preferable process for milling flour as it generates less heat, preserving the good fats in the wheat germ. Organic wholewheat flour undergoes no bleaching or refinement.