Sprouted Emma's All Purpose Flour

Description

Soft White wheat is considered a less hybridized form of wheat. Soft white has a lower protein content making it more ideal for pastries, pasta and other products that require a tender crumb and light texture. Hard White wheat with its higher protein content, is used in more bread recipes and contributes a lighter colored finished product for those looking for a ‘whiter’ baked good. The combination of the two makes for a very kitchen and outcome friendly “All purpose” product.

By sprouting the wheat berries before dehydration, the bran and germ are intact making this flour a superfood. The process of micro-milling the dried wheatberries wakes up the enzymes, increasing the protein and amino acid levels which creates a flour easier for your stomach to digest (compared to regular whole wheat flours).

You may find a sweeter, richer flavor from the sprouted wheat flours than regular whole wheat flour. You may also find lighter, fluffier texture with better rise than regular whole wheat flour.

Substitute this flour in your recipe 1:1. In some recipes, it may require a small amount of additional liquid. Some baked goods may brown faster. Add a foil tent if necessary towards the end of baking.

Protein per Package: 26g

Net Wt. 2 lbs

Ingredients

Certified Organic Hard White wheat and Certified Organic Soft White wheat