PRODUCT INFORMATION SHEET

                                                                                                                                                                   Revised 03/25/15 


Product Name: ORGANIC WHOLE WHEAT GRAHAM FLOUR  2 lb.


Product UPC #:0-71518-05104-4


Shelf Life of Product: 18 MONTHS


Code Date Location on Package: BACK OF BAG, MIDDLE TO LOWER SECTION, BLACK LETTERING.


Ingredients: 100% ORGANIC WHOLE GRAIN WHOLE WHEAT FLOUR



Certifications:

•Kosher-Orthodox Union Parve     

•USDA Organic Certified Organic   

•Oregon Tilth Certified Organic     

•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    

•No Dairy       

•No Egg

•Produced in a peanut/tree nut free environment. 

•Produced on shared equipment with 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.


What to look for if the product is bad:

Dry product: lumps, clumping, infestation, and atypical 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

•Whole Grain 100%  30g per serving

•Protein 4g


Product Specific Questions:


Produced in the USA:


1c org. whole wheat flour is 170 grams


What does Graham mean?

Graham refers t a process of stone grinding. 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 coarser 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. If the recipe isn't written specifically for whole wheat, remove one Tbsp of flour from each cup of whole wheat flour used in the recipe.


 

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, but remove 1TBS of whole wheat flour per cup of flour called for in the recipe. 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. Expect the final products texture to be denser and heavier.You may need additional liquid. Add liquid one tablespoon at a time until the desired consistency is achieved. Additional leavening may also be needed. Try an additional  ¼ tsp. of each leavening agent called for in the recipe.Vital wheat gluten should be added for better performance. One teaspoon per cup of flour.When using Whole Wheat flour instead of all-purpose flour, take one TBS of the whole wheat flour out of each cup called for in recipe.



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 does it need to be room temperature?

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.



Is this flour bromated?

No