Absolutely. We sell all of our products in 10kg and 25kg bags for our wholesale customers. We offer competitive prices but will be more expensive than your traditional commodity based flours, however we think the difference is one you will enjoy. When you buy flour from us, you know the farmer, and you know that your flour will not vary week to week (it’s all from the same crop from the same year!). 

In a nutshell – shelf life. The flours that you find on the shelves of grocery stores are basically developed specifically to have the longest shelf life possible. We all know what is sacrificed when you put shelf life as your top priority – nutrition. Traditional white flour is very processed and often bleached. Even whole wheat flour that you buy at the store first has the most nutritious part of the wheat kernel (the germ) removed prior to milling. Our flours always start out from the entire wheat kernel.

The shelf-life will be less than commodity flours you buy at the grocery stores – and that’s a good thing. Because the flour is milled from the whole grain, it includes the germ and bran which contains oils that can go rancid. We suggest storing your flour in the fridge or freezer to get the longest shelf-life possible (6 months to 1 year). If you do not have room to do so, store in a sealed container in a dark place at room temperature for up to 3 months (these are recommendations – which seem to vary greatly from our research. It’s always best to use your judgement – if it smells a bit off, don’t use it!)

Red fife wheat is a Canadian Heritage grain. This means that it has not been altered or modified from it’s original form. This can result in a flour that is easier to digest. It has a more unique flavour profile than traditional wheat and generally has a slightly lower gluten forming protein content.

Hard Red Spring is the variety of wheat most commonly grown in Canada. It is generally the wheat that is used for bread flours due to its higher protein content. 

We usually suggest hard red spring for breads, and anything yeasted and red fife for muffins, cookies, cakes, etc. However anything is possible, and we have created some delicious breads using a combo of red fife and hard red spring! Experimenting with your favourite recipes is key.

Yes and no. While you absolutely can use whole grain flour where it suggests all-purpose, you must be aware that whole grain flour soaks up liquid more than all-purpose so you will need to either use a bit less, or up your liquids in your recipe. This is where using your judgement as to the consistency of the dough or batter is key.

We recommend starting out by swapping 1/4 to 1/2 cup for whole grain flour at a time and seeing your results from there. Or of course following one of our tried and tested recipes.