PRODUCT INFORMATION SHEET


Product Name: 50/50 WHEAT AND WHITE FLOUR 5#                                                            Revised 03/25/15


Product UPC #: 0-71518-05015-3


Shelf Life of Product: 18 MONTHS


Code Date Location on Package: ON THE BACK OF THE BAG


Ingredients: WHOLE GRAIN, STONE GROUND WHEAT FLOUR; WHITE FLOUR (UNBLEACHED, UNENRICHED) VITAL WHEAT GLUTEN


 

Certifications:

•Kosher-Orthodox Union Parve            

•Non-GMO Verified             

•Whole Grain Stamp

 

Health Information:

•Low Fat        

•No Saturated Fat        

•No Trans Fat        

•No Cholesterol

•No Sodium       

•No Sugar             

•Vegan

 

Allergen Information:

•Contains Wheat      

•Egg Free        

•Soy Free 

•Processed on same line as Corn                 

•Produced in a peanut/tree nut free environment.

•Produced on shared equipment with Soy and Corn.


Country of Origin:USA


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 2 grams

•Protein 4g

•Whole Grain - Basic stamp 15g per serving

 

 

Product Specific Questions:

 

1c. flour is 145 grams

Blend of Whole wheat flour (Hard Red Winter Wheat and Soft red winter wheat), Unbleached white flour (Hard Red winter Wheat), and vital wheat gluten (Hard red Spring or Hard red winter)



Is this whole grain flour?

No, it is 50% Whole Grain Wheat Flour and 50% all purpose flour.


 

Can I use this in a bread machine?

Yes


 

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 need additional liquid since this has whole wheat in it. 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 1/2 tsp. of  baking powder and 1/2 tsp. of salt per cup as 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 first?

Because cold ingredients may adversely affect the yeast performance.



Is the flour bromated?

No