Organic wheat flour, the all-rounder
Our wheat flour is ground in a real windmill, by a real miller. It couldn't be more traditional. Not more sustainable either. If there is no wind, there is no milling. So wind energy ensures that you can enjoy these delicious organic flour and flour types. This also means that no tons of this flour are produced. By grinding on an old-fashioned millstone, the germ oil remains in the flour, unlike with industrial mills. The miller does his job with love, passion and wind energy. And you notice and taste that. This also applies to this flour, organic wheat flour.
Why is this flour and not flour?
A wheat grain consists of 3 parts: the flower body (endosperm), the germ from which it originated and the membrane around it called the bran. When you start grinding wheat, flour is created, so all those parts are still in it. To get flour, sieve out the germ and bran. Flour is therefore finer than flour. It does have less nutritional value.
Why use flour instead of flour?
When you are in the kitchen and want to make something that contains a lot of air, flour is your first choice. Because the bran (wheat grain) has been sifted out, wheat flour is very light and can therefore rise easily. That is why white bread is much lighter than, for example, wholemeal bread! Even if you want to make something that needs to be flexible, such as pasta, flour is the best. The proteins in the flour become gluten when you make a dough and knead it. Gluten are compounds, they ensure that your dough is resilient. For an airy bun or clouds of cupcakes you are baked with this wheat flour. Did you come across a recipe that asks for Zeeland flour? Then use this wheat flour.
Preferably store in a dark, dry and cool place. In a container or closed tin.
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