Organic Unbleached Wheat Flour w/Germ

When searching for information to share with you about the type of organic flour you'll taste in in Bella's Cookies or any of our other bakery items... we came up empty! No articles about organic flour, no web pages to direct you to, no nothing. Sure, there are product pages about specific brands of flour... but you deserve more "in-depth" information about the taste, how it performs, what's special about it. The Internet is a wonderful medium... and somehow we found a review of our particular flour... from a baker... describing everything we could possibly want to tell you about organic flour: besides the fact that it's organic and produced without pesticides (which you shouldn't be eating anyway). We did not find a name to give credit to, on this review of organic flour... so we have no way of saying "Great Job, Perfect, Exactly..." To whomever you are... "Well spoken!"

..."I stumbled on to an unusual flour that I like even better than that which that venerable company produces, and I've gotten great results from it. This flour is organic, unbleached and though it is called a "white flour," it also contains the wheat germ.

This isn't exactly white flour and it isn't exactly whole-wheat flour either. It's sort of two-thirds wheat flour. Wheat grains consist of three parts: the germ, the endosperm and the bran. These parts provide fat, starch-and-protein, and dietary fiber, respectively. White flour is normally made only from the pulverized endosperm. All bread flour is high in protein compared with other flours (by a couple of percentage points). This allows the dough to rise better. With the germ added back in to the mix, only the bran (in other words, the fiber) is missing from this flour. So nearly all of the trace nutrients and fats of the whole grain are included.

That means a couple of things. Firstly, there are small, light colored flecks in this white flour. If you want a white as snow flour, this flour won't do it for you. Secondly, the added fat means that this flour will spoil more quickly than standard white flours.

I have found this flour to perform very consistently over the year I have used it. The color of the crumb is light tan. It looks like a mixed flour, as though a small amount of whole grain flour has been mixed into a white flour dough. I also like the taste better than either white or whole wheat. I get the faint nutty wheat flavors in my finished products. It's subtle enough that I don't hesitate to use this flour in just about anything!

I haven't yet found any other company that produces a "white" flour with the germ added back in. Nor have I seen all-purpose flour with the germ included.

I'm happy to recommend this excellent flour to anyone who bakes. I think this flour is particularly appealing in that it provides many of the nutritional benefits of whole grain bread without producing the texture that so many people dislike. If eating more whole grain is a dietary goal for you, this flour would be either a great solution, or at least a stepping stone to true whole grain flours."

And that's exactly what we think too!

Taste some by clicking here!

or continue reading about about ingredients. On the next page, you'll read about Vanilla!