Pastry FlourWheat Variety: Frederick Soft White Winter Wheat Protein Content: Lower than all purpose (around 9%) Common Use: Best for tender baked goods like pie crusts, cookies, and pastries. The lower protein content ensures a more delicate texture.

Makes 20 nutritious pancakes

The high protein content leads to increased gluten formation

Protein Content: Very High (14%)

The higher protein content provides the necessary gluten development for a chewy and elastic texture

and pastries

Our rye flour makes a great addition to cookies

and most other baked goods for its distinctive flavor

OUR CHOCOLATE PANCAKE MIX FEATURES A MIX OF WHEAT AND RYE FLOUR AND INDULGENT DARK CHOCOLATE CHUNKS TO MAKE YOUR MORNING SWEETER

Common Use: Best for tender baked goods like pie crusts

HEALTHY BREAKFAST AWAITS

such as some artisan breads

Wheat Variety: A blend of Warthog Hard Red Winter Wheat and Glenn Hard Red Spring Wheat