Archives: FAQs

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

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

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.

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.

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

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.

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.

Wheat is an agricultural product, which is grown, harvested and stored virtually unprocessed before it comes to our mill. Flour products require cooking before consumption because the milling process does not reach temperatures that will remove the risk of contamination that is associated with unprocessed wheat.

ROGERS All purpose flours are in the range of 12 – 13%.   ROGERS Bread flour is 13 to 14%. ROGERS Rye flour is 10 to 12%.