Powerful Clear Flour/00 Flour

Clear flour is made from the millstreams that remain after the patent flours are removed, our first clear provides excellent absorption tolerance and volume. It also features higher gluten content, allowing it to carry a high percentage of rye, whole wheat and other ingredients.   Despite its name, clear flour is darker in color, as well as stronger and coarser tasting than patent flour. Due to its grayish color, it is often used to make rye bread and whole grain bread. Clear flour is more nutritious than patent flour because it is higher in bran, ash and protein. Clear flour is also the most affordable commercial flour there is. For those interested in making nice, Italian or rye bread, check out our clear flour from Ardent Mills, available in bulk or home use.   Powerful clear flour is extracted from the endosperm of wheat after the bran and germ have been separated out. The endosperm makes up about 83% of the kernel. Clear flour is used in breads where a fine grain and soft textur