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Breadmaking Essentials for Home Bakers |
CATALOGUE |
Beyond Wheat Patent Flours |
Bay State Normano First Clear Flour |
Higher in protein and ash than patent flours, first clear is preferred for authentic Jewish ryes and pumpernickels needing extra gluten. |
Approximate analysis (14.5% moisture): Protein 15%%, Ash 0.85% |
Gold Medal Semolina No. 1 |
Semolina is one of the hardest of the wheat relatives and one of the richest in gluten. Use it in pasta and to dust your peel or baking stone. |
Approximate analysis (14.5% moisture): Protein 12.2%, Ash 0.80% |
Sperry Durum Patent Flour |
Finer than semolina, use durum patent flour in pasta, pizza and rustic Italian breads like Pugliese and Pane Siciliano. |
Approximate analysis (14.5% moisture): Protein 12.2%, Ash 0.99% |
Montana Milling Whole Spelt Flour |
Spelt is one of wheat's most ancient ancestors and is thought to be a hybrid of emmer. Prized for its nutty flavor and high protein and fiber. |
Approximate analysis (11% moisture): Protein 14.6%, Ash 1.78% |
GM Stone Ground Whole Wheat |
An untreated flour milled from hard red spring wheat; naturally sweet, rich in fiber and protein, for breads with a mouth-filling, chewy texture. |
Approximate analysis (14% moisture): Protein 13.7%, Ash 1.80% |
Ultragrain® White Whole Wheat |
Ultragrain® is the first 100% whole wheat flour to combine the nutritional value and flavor of whole grain with the texture, appearance, and behavior of patent flour. |
Approximate analysis (10.3% moisture): Protein 13.7%, Ash 1.60% |
