Certified Organic Stoneground White Bakers Flour is a stone ground wheat flour that contains a fine bran. The grain passes through a stone mill & most of the bran is removed while the germ & endosperm are retained. The stone                                 milling process gives a stronger flavour & retains more nutrients when compared with roller-milled flours. 100% Australian Grown. Organic, unbleached, & chemical free. No GMO. Preservative free. Milling process: Stone Mill                                      Protein Content: 12% Popular uses: Sourdough, Soft breads, Pizza bases, Pasta Taste Profile: Light cereal flavour This flour was previously named Demeter Farm Mill - Organic Unbleached White Bakers Flour. This flour is the                                   exact same flour, produced the same way, at the same mill, Wholegrain Milling in Gunnedah NSW. It has just had a slight product name, brand name & packaging change. Bakers Flour is also known as Bread Flour, its high protein &                          gluten content is great for yeast baking as it creates more rise in your baked goods. Wholemeal grains & flours absorb more moisture than their white counterparts, You may find it worthwhile to let it rest for 15 minutes after mixing in                           the flour & adding a little more moisture if needed after the absorption takes place. To increase lightness of baked goods, you can mix this flour with white flour. You can also substitute this flour for up to 1/3 of the white flour required in                        your favourite recipes to benefit from the nutrition of a wholegrain flour without compromising the flavour. Refrigerate flour to retain freshness or store in a cool, dry place. Wholegrain Milling is independent, family owned & run. They                            use   grains grown by farmers who care for the long-term health of the land & grind them using traditional stone milling techniques; creating consistent quality, tasty, nutrient dense flours. Stone ground milling ensures that the grain                                passes  through the mill slowly, at cooler temperatures. This preserves essential enzymes and nutrients. Retention of the whole grain results in the highest quality flour - bursting with flavour, rich in nutrients, perfect for all styles of                              baking. Refrigerate flour to retain freshness or store in a cool, dry place.