PRODUCT INFORMATION SHEET
Product Name: WHOLE WHEAT GRAHAM FLOUR 5lb. Revised 3/25/15
Product UPC#: 0-71518-05005-4
Shelf Life of Product: 18 MONTHS
Code Date Location on Package: BACK OF BAG, MIDDLE SECTION IN BLACK LETTERING.
Ingredients: 100% WHOLE GRAIN STONE GROUND WHOLE WHEAT FLOUR
A BLEND OF SOFT RED WINTER WHEAT AND HARD RED WINTER WHEAT
Certifications:
•Kosher-Orthodox Union Parve
•Non-GMO Verified
•100% Whole Grain Stamp
Health Information:
•Low Fat
•Good source of Fiber
•No Saturated Fat
•No Sodium
•No Trans Fat
•No Sugar
•No Cholesterol
•Vegan
Allergen Information:
•Contains Wheat
•Produced in a peanut/tree nut free environment
•Produced on same line as rye, soy, and corn
Storage recommendation:
•Dry product may be stored at room temperature, in refrigerator, or in freezer at least until the code date on the package.
•Prepared product should be consumed within 1 week of preparation.
What to look for if the product is bad:
•Dry product: lumps, clumping, infestation, and a typical odor.
•Prepared product: Mold or discoloration
Substitution ratios in recipes:
•See foodsubs.com for other ideas.
Product uses (i.e. as an ingredient, cooked, raw):
•This product should be used to make bread and bread type items.
Nutritional Benefits:
•Insoluble Fiber 3 grams
•Protein 3g 11-13%
•Iron 6%
•Whole Grain 100% 30g per serving
•Folate 12 micrograms
Product Specific Questions:
Product of the USA:
This is the same flour as the whole wheat graham flour we have always had.
1c. whole wheat flour is 135 grams
What does Graham mean?
Graham refers to a process of stone grinding. Graham flour is defined as flour made by grinding the entire wheat berry including the bran. It is named for Sylvester Graham who promoted this process in the 1800’s.
Can I use this like other whole wheat flour?
Yes, but it is a coarse grind so it will perform differently in recipes for certain pastries and baked goods.You may need to adjust the moisture in the recipe.For more delicate pastries, you may want to use Hodgson Mill Whole Wheat Pastry Flour.
Why are there little brown specks in my flour?
That is part of the wheat kernel.
Is this whole grain flour?
Yes
Can I use this in a bread machine?
Yes. Take note of the moisture in your recipe. Add water a tablespoon at a time if the dough seems too dry. Whole grains absorb more moisture.
How do I add this to a bread machine?
Use no more than 3 ½ cups of flour. (This can be the only flour if you want)
Add liquids first, then add dry ingredients, next add the fat, then add the yeast last.
We have pamphlets to send.
How do I adjust my recipes?
You may use this flour alone in recipes or mix it with other flours. Typically bread or all purpose flour.You may need additional liquid. Add an additional tablespoon until the desired consistency is achieved. Additional leavening may also be needed. Try ¼ tsp. of each one called for in the recipe. Vital wheat gluten should be added for better performance. One teaspoon per cup of flour.
How do I make this Self-rising?
Add 1 ½ tsp. baking powder and ½ tsp. salt per cup needed
If I store my flour in the freezer, what do I do before using it in a recipe?
It is best to bring all ingredients to room temperature before use, unless
otherwise specified in the recipe.
Why?
Because cold ingredients may adversely affect the yeast performance.
Can I fry with this or make a roux?
We do not recommend it due to the natural oils in the whole grain.
Has flour been bromated?
No