flour matters - King Arthur Flour

FLOUR MATTERS
The single most important thing for a baker to understand
about flour: ALL FLOUR IS NOT CREATED EQUAL.
THERE ARE
7
KINDS OF
WHEAT:
HARD RED WINTER
HARD RED SPRING
HARD
are higher protein wheats, best for yeast-leavened
goods. Durum wheat is a hard wheat ideal for pasta.
SOFT
have less protein, and are perfect for more tender
baked goods like cakes, biscuits, pancakes, & more.
WHEATS
WHEATS
WHAT’S IN THE NUMBERS?
QUALITY YOU CAN COUNT ON.
SOFT RED
COMPETITOR’S AP FLOUR 9.6%
HARD WHITE WINTER
HARD WHITE SPRING
SOFT WHITE
ALL-PURPOSE 11.7%
SELF-RISING 8.5%
WHITE WHOLE WHEAT 13%
BREAD 12.7%
DURUM
100% ORGANIC
We make organic versions of
our signature flours, with the
same commitment to quality
and consistency. They taste
delicious and are particularly
well suited to sourdough and
yeast baking.
NEVER BLEACHED
NEVER BROMATED
WHOLE WHEAT 14%
PROTEIN CONTENT
FOUNDED IN 1790.
226
YEARS OF QUALITY
King Arthur Flour was
born because highquality flour was hard to
find when our country
began. We have been
keeping the promise of
consistent quality to
bakers ever since.
King Arthur Flour has the most rigorous standards for the wheat used
to mill our flour—which means consistent baking performance, always.
WE ALLOW A VARIANCE OF ONLY 0.2% IN PROTEIN CONTENT.
Our competitors allow a 2.0% or higher variance in wheat they use in
their flour, which can dramatically affect the outcome of baked goods.
NON-GMO
EMPLOYEE-OWNED
USA-GROWN WHEAT
All of King Arthur’s
flours are non-GMO,
and are made to the
highest standards in
the industry.
100%
BAKER’S HOTLINE
WE’RE HERE TO HELP
855-371-BAKE (2253)
KINGARTHURFLOUR.COM/CONTACT
Your cake fell flat. Your cookies crumbled. Your yeast
dough didn’t rise. Who do you turn to? King Arthur
Flour’s Baker’s Hotline. Our professional bakers are
ready to guide you through any baking challenge or
question that you might have—we can help.
PICK YOUR FLOUR
Create the perfect baked goods by choosing the best flour for your baking needs.
MILLED FROM
100% USA-grown
hard red winter wheat
MILLED FROM
100% USA-grown
hard white spring or
winter wheat
MILLED FROM
100% USA-grown
hard red spring or
winter wheat
MILLED FROM
100% USA-grown
hard red spring wheat
MILLED FROM
100% USA-grown
soft winter wheat
PROTEIN
11.7%
PROTEIN
13.0%
PROTEIN
14.0%
PROTEIN
12.7%
PROTEIN
8.5%
USES
All of your baking, from
tender biscuits to highrising yeast breads.
USES
In any recipe calling
for whole wheat flour.
USES
In any recipe calling
for whole wheat flour.
USES
Ideal for yeast baking,
and other recipes calling
for bread flour.
USES
Perfect for biscuits,
cookies, cakes, muffins
and pancakes.
CHARACTERISTICS
This flour does it all!
It has the lightest color
and the richest, glutenproducing protein.
CHARACTERISTICS
All the fiber and nutrition
of traditional whole
wheat, but a lighter color
and milder taste.
CHARACTERISTICS
Retains nutrition and
provides a bold and
hearty flavor.
CHARACTERISTICS
Higher protein = more
gluten. Use for yeast
baking. Helps give that
great chew and crumb.
CHARACTERISTICS
Quality and convenience
in one handy package—
includes non-aluminum
baking powder and salt.
RECIPE IDEAS
- Beautiful Burger Buns
- Sugar Cookies
- Original Cake Pan Cake
RECIPE IDEAS
- Heavenly Healthy
Banana Bread
- 100% Whole Wheat
Swirl Bread
- Soft Chocolate
Chip Cookies
RECIPE IDEAS
- Classic 100% Whole
Wheat Bread
- 100% Whole Wheat
Blueberry Muffins
- Whole Wheat Waffles
RECIPE IDEAS
- Classic Baguettes
- Deli-Style Hard Rolls
- Oatmeal Toasting and
Sandwich Bread
RECIPE IDEAS
- Pumpkin Cake
Doughnuts
- Easy Self-Rising Biscuits
- Self-Rising Pancakes
Find thousands of recipes, tips, and techniques at:
KINGARTHURFLOUR.COM