Flour – the fundamental ingredient
70 Year Anniversary
Wheat, the most widely produced grain, provides more nourishment for the earth’s population than any other food. Today, more than 70% of the world’s croplands are devoted to grain production and during every month of the year, wheat is being harvested in some part of the world.
Nutrient Content and Enrichments
Wheat is a good source of complex carbohydrate and is low in fat. It is a valuable sour of vegetable protein, called gluten. Gluten is necessary to make good yeast bread.
Whole grain Flours are an excellent source of fibre and a valuable source of iron and B-Vitamins. A wheat kernel can be broken down into 3 portions. Bran makes us 14% of the kernel and is an excellent source of dietary fibre. The endosperm is the center of the kernel, mostly starch and protein. Germ is 3% of the kernel and is known as the embryo of the kernel, rich in nutrients.
An Enrichment Law was passed in Canada in 1953.. The removal of the germ when making white flour also removes the vitamins. The Enrichment program states, “ the naturally occurring vitamins must be added to white flour in equal amounts found in whole wheat flour”. All white flour in Canada will state Enriched. Enrichments are not considered additives as they replace naturally occurring vitamins. These nutrients will be listed on the package:: Niacin, Iron, Thiamine Mononitrate, Riboflavin and Folic Acid.
Is Rogers Flour Genetically Modified
Rogers Foods produces many different flours both for commercial and retail sales. Our flours are milled from commercially grown, top-grade hard red spring wheat. The retail flours are milled from 100% Canadian wheat sourced from western Canada. Rogers has been reassured by the Canadian Government authorities that there is no genetically modified (GMO) wheat commercially grown in Canada
Most home baking uses All Purpose flour and as the name implies it can be used for all your baking needs from pastry to bread. Rogers offers 3 types of All Purpose, regular bleached flour and a No Additive Unbleached All Purpose flour. The two styles of flour our interchangeable in your recipes.
Whole wheat flour is also considered an all purpose flour. By definition of the Canadian Food Inspection Agency, whole wheat flour must contain 95% of the kernel. Rogers whole wheat flour is unique in that we do not remove any germ of bran and there our flour is 100% Whole Grain Whole Wheat flour. This flour is also a no additive flour.
Food Safety Statement
Rogers Foods, in cooperation with the Canadian National Millers Association and other Canadian Flour millers, have added a Food Safety statement to our flour bags to caution the public about eating raw wheat products such as flour, wheat bran and wheat germ. Wheat is an agricultural product, which is grown, harvested and stored virtually unprocessed before it comes to our mills. The milling process does not reach a temperature that will remove the risk of contamination that is associated with unprocessed wheat. Flour and flour products are not ready to eat and require baking in some form before consumption.
Shelf Life and Storage
Generally, white flour can be stored for 1 year and whole wheat flour can be stored for 6 months. You can maximize the freshness and extend the shelf life by storing you flour cold. Putting flour in the freezer is best and will extend the shelf life by months. Flour has very little moisture and will not turn into a solid block. It is important to bring your flour to room temperature before using it.
The best before date can be found on the top of the bag in retail packaging. If buying wholesale bags, 20 kg brown bags, the date will be represented as an MFD, this is known as the manufacturing date and will be stamped on the side of the bag.
If in doubt if your flour is still okay, you can perform a hot water test. At room temperature it is sometimes difficult to tell is flour is starting to spoil. It is not till you apply heat in baking that the off-taste will come out. The hot water test can help you determine the freshness. Wisk 1 cup of boiling water into 1/4 cup of flour. Sniff the steam. If your flour is too old it will have an off, or rancid odour and that is what will come through in your baking.
Frequently Asked Questions
These flour facts cover most of the questions commonly asked. You can find more answers on our Website, at rogersfoods.com or contact us directly with your questions. E-mail firstname.lastname@example.org or Call 1-800-356-8735 ext 327.