Archives: FAQs

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.

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.

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%.

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...

Yes, modern day milling incorporates a sifting step in the production of flour.

The best before is inked on the top of the flour bags.

ROGERS NO Additive cereals are minimally processed grains and are not ready-to-eat. Because they don’t go through a final “kill step” (a high-heat treatment) after packaging, they’re intended to be cooked before eating to reduce food-safety risk. The “do not eat raw” and “wash your hands” instructions are there as a precaution: like flour, raw...