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In some countries, flour is sold according to the “ash” or mineral content that remains after a sample is incinerated in a laboratory oven at very high temperature. It is an easy to use indicator as there is less mineral content in the endosperm or white of the grain than the woody or starchy outer bran. Read more
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Contrary to popular belief, flour doesn't last as long as many people keep it! Nature has carefully wrapped all the goodness of the seed in a protective and long lasting storage container that the milling process effectively breaks open. As a result , from a nutritional point of view, the sooner you use the flour the better. Read more
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