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The Rye Baker


Ardent Mills Stone Ground Whole Wheat Flour - Fine

Starting at: $5.95

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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 especially appealing as a substitute for high-gluten or first-clear flour in rye and other wholegrain breads. 5 lb./2.27 kg. poly bag.

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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.