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Whole Wheat, Wheat Bran and Durum

Whole Wheat Flour Picture

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 and durum were coarsely crushed between stones to liberate the flour from its jacket of bran. That coarse, stone-ground whole grain wheat and durum flour, as well as the bran thrown off in the milling process, 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-
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.
$7.50


... more info

With nearly 16% protein and over 40% fiber, wheat bran offers significan nutritional benefits, in addition to its ability to lighten high-percentage rye breads and add a nutty flavor to breads, rolls and muffins. 1-lb./454 g. poly bag.
$1.95








Copyright © 2021 The New York Bakers Robert Weeks Design

Product descriptions of non-NYB flours originate with the manufacturers and are solely used to identify product being sold.
The New York Bakers purchases professional flours in large quantities, repackages them and passes the savings onto you, our customers.