Whole Cake Wheat Flour
Made from a very soft wheat variety called SWL-23, this wheat flour is typically known as cake or pastry flour. It is best used for cakes, tarts, pie crusts, delicate cookies, and pastries which should be tender and crumbly.
Similar to all of our other specialty flour, this one is also stoneground, finely milled, and unbleached.
The flour texture is extremely light and velvety. The aromas that come through are mild, warm and fuzzy. This variant aka 425 micron is typically recommended if you prefer the goodness of whole grain in your bakes.
INGREDIENTS: 'SWL-23' WHOLE WHEAT GRAINS ONLY