PRODUCT INFORMATION SHEET
Revised 05/23/17
Product Name: ORGANIC WHOLE WHEAT PASTRY FLOUR 28 oz.
Product UPC: #0-71518-05105-1
Shelf Life of Product:18 MONTHS
Code Date Location on Package: BACK OF THE BAG, MIDDLE TO LOWER SECTION, BLACK LETTERING.
Ingredients:100% ORGANIC STONE GROUND WHOLE GRAIN WHEAT PASTRY FLOUR
Certifications:
•Kosher-Orthodox Union Parve
•USDA Organic Certified
•OrganicOregon Tilth Certified Organic
•Non-GMO Verified by The Non-GMO Project
•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 Eggs
•Produced in a peanut/tree nut free environment.
•Produced on shared equipment with Rye, Corn, and Soy
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 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 pastries, cookies, cakes etc
Nutritional Benefits:
•Dietary fiber - 4g
•Insoluble Fiber 3 grams
•Whole Grain 100% 30g per serving
•Protein 3 grams
Product Specific Questions:
Product of the USA:
1 c measure for org. whole wheat pastry flour 151 grams
Hard Red Winter Wheat
Is this whole grain flour?
Yes
Can I use this in a bread machine?
We do not recommend it. Pastry flour is a finer grind that works well in more delicate pastries or pie crusts. Try Whole Wheat or Best for Bread flour in bread machine recipes.
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Why is this better for pastries, cookies, cakes, etc…?
This variety of wheat is lower in protein than other wheat. This allows for the final product to be more tender.
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 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 flour bromated?
No
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