Bread Flour 100% Whole White Wheat (Unifine), Organic

Azure Market Organics 100% Whole White Wheat Bread Flour (Unifine) is milled from hard white wheat. The main difference between this flour and 100% Whole Red Wheat Bread Flour is the color. This flour is usually preferred for light-colored breads like french bread and pizza crust. 100% Whole White Wheat Bread Flour (Unifine) has protein (about 12%) and fiber levels comparable to high protein Red Wheat Bread Flour, yet produces a bread light in texture and color. 

 

To make our superb Unifine flour, the whole white wheat grain is processed using our Unfine mill. The Unifine milling process results in a nutritionally superior flour with a texture that makes it a dream for baking. If all you’ve ever baked with is store-bought, all-purpose flour, you’ll be amazed by the difference in flavor and consistency of our Unifine flours.

 

Curious how it works? 

 

Azure’s Unifine mill processes the entire bran, germ, and endosperm of the grain into a nutritious, whole-grain flour in one step. Instead of crushing or cutting the grain, the Unifine process uses a high-speed rotor with a single-pass impact system to instantly pulverize the kernels of grains, never subjecting them to the high temperatures common in regular grain milling. Using the entire grain without any heat means the valuable nutrients of ancient grains are retained, so the whole grain flours have longer shelf-life, better flavor, and more nutrition. In fact, Unifine flours are packed with many times the nutritional value than commercial roller-milled flours and stone ground flours — they contain almost four times as much dietary fiber, more than twice as much potassium, and three times as much magnesium. 

 

With the Unifine Milling process, the result is a texture lighter than traditional wheat flour, but with all the benefits of the whole grain and its natural oils. Unifine flours are ideal for fine-textured breads. Note that Unifine flours require a little more liquid than other flours, because the oil molecules remain intact.