We have a huge variety of bulk flour for you to stock your pantry with. Options include, but are not limited to: bulk all purpose flour, bulk baking flour, bulk corn flour, bulk buckwheat flour, bulk oat flour, bulk corn starch, bulk tapioca flour, bulk rice flour, bulk sorghum flour, bulk quinoa flour, bulk potato flour, bulk potato starch, bulk unbleached flour, bulk rye flour, bulk wheat flour, bulk cake flour, bulk soy flour, bulk organic flour, bulk almond meal flour, bulk coconut flour, and bulk millet flour.
We cannot ship any of these items to Alaska, California, Hawaii, Puerto Rico or Canada
Store all flours in covered containers. Flours with a short shelf life should be stored in the refrigerator or freezer.
What is pastry flour? Well, the difference is in the protein content, which is low in cake flour and pastry flour (8%-9%) compared to all purpose flour and bread flour (10%-13%). You want to use a flour with a lower protein content when making cakes and delicate pastries for a fluffy, soft texture.. The starch content is also higher on all purpose flour and bread flour, which adds more chew to the consistency.
Pastry flour is a high starch and low protein flour used in some baking recipes. It falls in between the lighter cake flour and heavier bread flour.
Pasta flour is high in protein and gluten for added elasticity and stretch. Durum flour is also finely ground for a smooth and consistent texture. You can make pasta from any flour, however, durum wheat flour or semolina flour is the best for fine quality pasta every time. Order a bulk supply from our online bulk foods store.
Flours with more protein/gluten add more elasticity to the dough, making it easier to stretch and work with. The bread is also chewier. Less protein/gluten makes a crispier pizza. And finely milled flour makes the pizza "puff up" when cooked.
Self rising flour is a combination of all purpose flour, salt and baking powder. This type of flour is very common in baking biscuits and cakes.
Bleached flour contains a food agent that accelerates the aging process, improves the texture, and stiffens the softness of the flour. Bleached flour has whiter and a finer grain than unbleached flour, which improves the aroma and look, however, some bleaching agents are said to be harmful. Unbleached flour is aged naturally, which results in a dulled color. Unbleached flour contains more protein and is best for making yeast breads and puddings, while bleached flour would be best for a standard cookie or pancake.