Bolted flour has been sifted to remove about 75% of the bran, but the remaining bran and germ add flavor and improve nutrition. Our AP flour is milled from hard red winter wheat, contains moderate protein, and works well for everything from cakes, to biscuits, and waffles, to bread.
WHY STONE GROUND?
Our flour is produced simply by grinding grain between two stones, a technique that is centuries old. Stone milling maintains the grain’s integrity to produce flour that is more fresh, flavorful and nutritious.
Best within 3 months – refrigerate or freeze for longer storage.