Flour made from soft wheat is usually
considered a pastry flour. It's the type of wheat that is usually
grown in Illinois by conventional farmers.
It's made from the same type of wheat as WhiteLily brand flour but
ours' is not as white or refined.
My wife and daughter use this variety to make biscuits, pancakes,
waffles, bread sticks, pizza crust etc. My kids like the taste. It
has the nutty flavor of whole wheat but not the bitter taste
associated with some soft red varieties.
This flour is not suitable for yeast breads without added gluten.
Available as berries, whole grain flour, sifted
flour or clear flour:
Our whole wheat pastry flour has more and larger pieces of bran than
most whole wheat flour found in stores. For cakes or finer pastries,
you may need to sift it, or consider trying our sifted pastry flour
instead.
94% extraction flour: Almost whole wheat
flour, but 6% of the wheat kernel (the largest bran pieces)
have been sifted out. (Offered in 50 lb bag quantities) High
extraction flour: (around 75% extraction rate) in which 25% of
the largest pieces of bran and germ are sifted out. It's still
a tan/light brown color, indicating a significant about of
bran and germ are still included in the flour. But it is more
appropriate for finer pasties. Clear (Fancy)
flour is a derived flour from SRW wheat used for some recipes.
However, most recipes which simply call for Clear flour are
usually referring to Clear (First) flour, derived from HRS
wheat and listed below.
We stone grind the wheat flours in small batches frequently and then
store it cold to maintain nutrients and freshness.
Wheat berries are the whole wheat kernels that were cleaned but not
ground. They can be ground into flour in a home mill, cooked and
used as a salad or salad topping, eaten as a cereal, popped, etc. Wheat
bran we list is raw, unprocessed bran sifted out of our sifted
flours. |