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Whole Wheat, Spelt, Durum



Whole wheat flour is what people depended on for nourishment before the age of steel roller mills and giant mechanized sifters. Back then, whole grain wheat, spelt and durum were coarsely crushed between stones to liberate the flour from its jacket of bran. That coarse, stone-ground whole grain wheat flour, spelt flour and durum flour, is still available today, giving home bakers the opportunity to expand their palette of tastes, colors and textures. The New York Bakers is pleased to offer this selection of whole grain wheat and wheat-relative flours.




Item Name Price-

General Mills Stone Ground Whole Wheat Flour

Approximate analysis (14% moisture): Protein 13.7%, Ash 1.80%

An untreated flour milled from hard red spring wheat, with a naturally sweet and nutty flavor, rich in fiber and protein, for breads with a rich, mouth-filling and chewy texture. 5 lb./2.27 kg. poly bag.

$4.95
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ConAgra Stone Ground Whole Wheat Flour - Fine

Approximate analysis (14% moisture): Protein 13.7%, Ash 1.80%

ConAgra's fine-ground whole wheat flour is milled from hard red and/or white spring wheat and contains no additives or conditioners. Its texture resembles wheat patent flour, and can be used interchangeably with patent flours in breads and rolls. We find it...

 $4.95
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Ultragrain® Hard White Whole Wheat Flour

Approximate analysis (10.3% moisture): Protein 13.7%, Ash 1.60%

Ultragrain® is the first 100% whole wheat flour to combine the nutritional value and flavor of whole grain with the texture, appearance, and behavior of patent flour. 5 lb./2.27 kg. poly bag.

 $4.95
Buy 2 for:






Bay State Normano First Clear Flour

Approximate analysis (14.5% moisture): Protein 16%%, Ash 0.85%

Although not a patent flour - in fact, first clear flour is what remains after the bran and patent flours have been taken away from the wheat kernel - its super-high protein (16%-18%) and ash (0.85%) content make first clear the preferred flour for breads...

 $8.95
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General Mills Sperry Durum Patent Flour

Approximate analysis (14.5% moisture): Protein 12.2%, Ash 0.99%

Milled from the same grain but finer than semolina, use durum patent flour to create silky pastas, Sicilian pizzas and crusty Southern Italian Pugliese and Pane Siciliano loaves. 3 lb./1.36 kg. poly bag.

 $7.95
Buy 2 for:






Gold Medal Semolina No. 1

Approximate analysis (14.5% moisture): Protein 12.2%, Ash 0.80%

Semolina is one of the hardest of the wheat relatives and one of the richest in gluten. Use it in pasta, rustic breads of southern Italy, Indian and Middle Eastern desserts or to dust your peels and proofing boards. 3 lb./1.36 kg. poly bag.

 $6.95
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