Organic High Mountain
Organic high-protein bread flour
This organic high-protein bread flour is made with 100% Dark Northern Spring Wheat grown in the deep volcanic soil of the Pacific Northwest. We use only the best organic spring wheat for superior performance in hi-gluten applications. This high-protein flour (also known as “strong” bread flour) is ideal for pan breads and focaccia, or for blending with lower-protein flour to add strength to sourdough and artisan breads.
The Central Milling Difference:
Protein / 13.5%**
Ash / 0.60%
Blend / Organic Dark Northern Spring Wheat
Flour Treatment / None
We recommend that you store this high protein bread 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.
100% Organic / Utah Department of Agriculture and Food (UDAF)
Kosher / Orthodox Union
Processed in an AIB Superior and SQF Certified mill