FAQ Category: PRODUCT INFORMATION FOR FLOURS AND CEREALS

The source of the amylase additive is fungal, which makes our bread flour vegan

ROGERS All Purpose Flour is a bleached flour with enrichments, ascorbic acid and amylase.  These additives are dough enhancers. ROGERS No Additive All Purpose Flour, is unbleached with enrichments and no dough enhancers.

Bread flour has a higher protein and concentration of the dough enhancers, ascorbic acid and amylase.

Whole Grain Whole Wheat Flour is flour made from 100% of the kernel.  Whole Wheat flour is only 95% of the kernel, with some of the germ and bran sifted out.

The enrichments are all vegan synthesized vitamins.

The ingredients listed in the No Additive All Purpose flour are not considered additives, but are the enrichments, or vitamins that would naturally occur in the flour if the wheat germ had not been removed.  The Enrichment law was passed in 1953, stating all white flours must be enriched.

Whole Grain Whole Wheat flour is not enriched as it still contains the natural wheat germ.

The protein levels in the nutritional tables are reported in whole numbers as 4g/30g of flour.  In fact, ROGERS All purpose is 3.8 g/30 g and ROGERS Bread flour is 4.2/30 g.  Both numbers round to 4g/30g of flour.

Raw flour is not ready-to-eat. Wheat is an agricultural product that is grown, harvested, and stored in its natural state before it arrives at our mill. Because the milling process does not heat flour to temperatures that eliminate potential harmful bacteria, flour and foods made with it, such as dough or batter, must be cooked...