BOLTED TURKEY RED FLOUR
Bolted flour has been sifted to remove about 75% of the bran, but the remaining bran and germ add flavor and improve nutrition. Turkey Red is a heritage variety of wheat that was widely grown in Wisconsin a century ago. This flour has moderate protein, and excellent all-around baking qualities.
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.