Filter
Top Products
8
KNOW YOUR INGREDIENTS
FLOUR & OTHER GRAINS
ALL-PURPOSE FLOUR
All-purpose flour is a blend of refined hard and soft wheat flours ideally suited for making quick
breads and cakes.
BRAN
Bran (unprocessed) is coarse outer portion of wheat or rye grains that is separated from flour
by sifting or bolting. It is often added to bread in small quantities for nutritional enrichment,
heartiness and flavor. It is also used to enhance bread texture.
BREAD FLOUR
Bread flour typically has higher gluten concentration than all-purpose flour. Using bread flour
will produce loaves with better volume and structure.
CORNMEAL AND OATMEAL
Cornmeal and oatmeal come from coarsely ground white or yellow corn and from rolled or
steel-cut oats. They are used primarily to enhance flavor and texture of bread.
CRACKED WHEAT
Cracked wheat has very coarse texture. It comes from wheat kernels cut into angular
fragments. It gives whole grain breads a nutty flavor and crunchy texture.
RYE FLOUR
Rye flour must always be mixed with high proportion of bread flour, as it does not contain
enough gluten to develop structure for high, even-grained loaf.
SELF-RISING FLOUR
Self-Rising Flour is NOT RECOMMENDED for use with your bread maker. Self-rising flour
contains leavening ingredients that will interfere with bread and quick bread making.
7 GRAIN CEREAL BLEND
7 grain cereal blend is a blend of cracked wheat, oats, bran, rye, cornmeal, flax seeds and
hulled millet. It is used primarily to enhance flavor and texture of bread.
VITAL WHEAT GLUTEN
Vital Wheat Gluten is manufactured from wheat flour that has been treated to remove nearly
all of the starch to leave a very high protein content. (Gluten is the protein in wheat that makes
dough elastic.) Vital Wheat Gluten is available at most health food stores. It can be used in small
portions to increase volume and lighten texture.
WHOLE WHEAT FLOUR
Whole wheat flour is milled from the entire wheat kernel, which contains the bran and germ.
This high fiber flour is richer in nutrients than all-purpose or bread flour. Breads made with this
flour are usually smaller and heavier than white loaves. Many recipes mix whole wheat flour
with bread flour or vital wheat gluten to produce higher, lighter-textured bread.