KING ARTHUR FLOUR COMPANY, INC.

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100% employee-owned ... 100% committed to quality!

About King Arthur Flours

 

	Unbleached All-Purpose flour milled solely from hard red wheat.  It contains (obviously) no bleach, bromate or chemicals of any kind.  At 11.7% protein, it tops ordinary American all-purpose flours by nearly 2 percentage points. As any baker knows, its high protein level yields breads that rise higher and baked goods that stay fresh longer.  Suitable for all baked goods such as breads. muffins, cookies, brownies, pie crusts, scones, cakes.
	Unbleached Bread Flour is milled from hard red spring wheat from the northern Great Plains. It's 12.7% protein which is higher than ordinary bread flours will yield higher rising breads with a strong gluten for a vigorous rise and for boosting breads containing whole grains, seeds or other low-gluten ingredients. Contains no ascorbic acid (a yeast stimulant) letting the baker choose whether or not to add this ingredient.  Bread flour works very well for machine-kneaded yeast dough.
	Traditional Whole Wheat Flour, is milled from hard red spring wheat from the northern Great Plains. Whole Wheat flour includes 100% of the bran and germ of the wheat berry.  Can be used by itself for a whole wheat loaf of bread, or you can lighten the flavor and texture by using 1/2 all-purpose white flour and 1/2 whole wheat.  Whole Wheat nutritious pancakes, breads, pizza dough or brownies made with this whole wheat flour are full of goodness.
	Unbleached Self-Rising Flour is milled from 100% soft red winter wheat and also contains no bleach, bromate or chemicals of any kind.  Created the old-fashioned way from soft, low protein (7%) wheat grown in America's mid-Atlantic region.  Includes salt and a special Aluminum-Free baking powder which results in no after-taste. Suitable for all recipes calling for self-rising flour such as high0rising biscuits, pancakes, muffins, quick breads and cakes.  Beginning bakers will find this soft wheat flour very forgiving if you over-mix or over-handle it.
	100% White Whole Wheat Flour is milled from hard white wheat, a new variety of wheat lacking the bitter compounds (phenolic acid) of red wheat. Contains 100% of the bran and germ of the wheat berry.  It is lighter in color and has a sweeter flavor than that of traditional whole wheat flour.  Substitute White Whole Wheat flour for all-purpose flour in any cookie, brownie, muffin or quick bread recipe to add nutrition to your recipes and no one will guess that you've used a white whole wheat flour.
	100% Organic Select Artisan All-Purpose Flour is milled from hard red winter and spring wheat. This unbleached flour is ideal for baking cakes, pies, cookies, yeast breads and pizza dough.  It mirrors the slightly lower protein level of European all-purpose flours, and therefore is perfect for baguettes, ciabatta, sourdough and other artisan breads.
	100% Organic Whole Wheat Flour is made from unbleached hard red spring wheat flour and includes 100% of the bran and germ of the wheat berry, adding hearty flavor and whole grain nutrition to pancakes, yeast breads, muffins or brownies. You can also substitute 100% Organic Whole Wheat flour for 1/3 to 1/2 of the all-purpose flour in your recipes.
	100% Organic White Whole Wheat Flour is made from unbleached organic whole grain flour, milled from hard white wheat and is lighter in color and flavor than traditional red wheat, but still has all of the fiber and nutrition.  Use in place of traditional whole wheat flour, or substitute it for the all-purpose flour in your recipes.  Start by replacing 1/3 of the all-purpose flour with organic white whole wheat flour; gradually increase the percentage until your baked goods flavor and texture are just the way you like them.

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