Unbleached flour is flour that has aged naturally after being milled. It has an off-white color, which continues to dull as it ages, and a more dense grain than bleached flour. Unbleached flour also takes longer than bleached flour to produce, and because of this, it’s usually more expensive.

Having a denser texture, unbleached flour provides more structure in baked goods, which makes it an ideal base for things like yeast breads, cream puffs, eclairs, and pastries.

High quality flour relied upon by bakers for many years. Bromated-enriched. Bromides added to flour help to ensure consistent results in baked goods. The bromides help to strengthen the flour to achieve optimum gluten formation for bread making.

Ingredients: Wheat flour, malted barley flour, niacin, iron, potassium bromate, thiaminemononitrate, riboflavin.