Description

This flour is made from the highest quality Dark Northern Spring Wheat grown in deep volcanic soil. This high protein flour is designed for long fermentation or for the pizzaiolo that is accustomed to working with a high protein flour. If you’re looking for a bit more chew in your crust, like a New York style pie, or need to ferment your dough in the five-day range, then this is the flour for you.

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Product Specifications

W / 340–360
Protein / 13.8%**
Ash / 0.60%
Blend / Hard Red Spring Wheat
Flour Treatment / None

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Storage Recommendations

We recommend that you store this flour in a cool and dry place. 65°F and 60% humidity is ideal. The flour will keep for 6 months to a year under these storage conditions. We also recommend that you store the flour in a sealed food-safe plastic container. Something like this will do fine.

Certifications

100% Organic / Utah Department of Agriculture and Food (UDAF)
Kosher / Orthodox Union
Non-GMO
Processed in an AIB Superior and SQF Certified mill