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Unbleached Flour  

Aunt Millie’s Bakeries uses only unbleached flour at our bakeries.  By carefully selecting the wheat milled flour, then combining that with an artisan style baking process, the soft white crumb desired for white breads, buns and rolls can be achieved using unbleached instead of bleached flour.

In the 1900’s, a method of bleaching flour emerged as a way to quicken the natural aging process of flour after the wheat kernels had been ground at the mill.  Aging improves flour consistency, enhances its baking properties and whitens the flour.   When bleached flour is used, the loaf is lighter, more voluminous, and has a softer, whiter crumb.  When unbleached flour is allowed to age naturally, it has similar attributes to bleached flour, but it will not be as white.  Unbleached flour is creamy white when aged, with hints of yellow with less age.

The nutritional difference between the two flours is minimal: the bleaching process removes some of the vitamin E naturally found in flour.  The unbleached flour may produce a grainier crumb structure if not properly handled.  Many consumers are hesitant to use bleached flour because the bleaching method involves the use of edible chemical additives such as benzoyl peroxide, nitrogen dioxide, or chlorine dioxide.

The unbleached flour used at Aunt Millie’s Bakeries is also enriched.  Enriching supplies iron and B vitamins back into the white flour that are lost when the bran and germ are removed.  The end result is a nutritious bread or roll that is soft and great-tasting.
Unbleached Flour