Graham Flour
| SKU | Unit Size |
|---|---|
| 21181 | 6 x 400 g |
| 21185 | 20 kg RM |
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Description
Graham flour is a brown meal made by crushing the wheat bran along with the rest of the wheat kernel. It is perhaps most commonly known as the principal ingredient in graham crackers.
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Ingredients
Whole wheat flour, ascorbic acid, amylase.
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Uses
Graham flour can be used to make bread, cookies, flat breads and in other recipes that are suited for whole wheat flours.
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Storage
Product should be stored at temperatures below 15˚C, and in a clean, dry place. Optimum shelf life is approximately 10 months under correct storage conditions.
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Nutrition
Nutrition Facts Per 3 tbsp (30 g) Amount % Daily Value Calories 110 - Fat 0.5 g 1% Saturated Fat 0 g - + Trans Fat 0 g 1% Carbohydrate 21 g - Fibre 2 g 8% Sugars 1 g 1% Sugar Alcohol - - Protein 4 g - Cholesterol 0 mg - Sodium 0 mg 0% Potassium 75 mg 2% Calcium 10 mg 1% Iron 0.75 mg 4% -
Allergens
Contains: Wheat
| SKU | Unit Size |
|---|---|
| 21181 | 6 x 400 g |
| 21185 | 20 kg RM |
-
Description
-
Ingredients
-
Uses
-
Nutrition
-
Storage
-
Allergens
-
Graham flour is a brown meal made by crushing the wheat bran along with the rest of the wheat kernel. It is perhaps most commonly known as the principal ingredient in graham crackers.
-
Whole wheat flour, ascorbic acid, amylase.
-
Graham flour can be used to make bread, cookies, flat breads and in other recipes that are suited for whole wheat flours.
-
Nutrition Facts Per 3 tbsp (30 g) Amount % Daily Value Calories 110 - Fat 0.5 g 1% Saturated Fat 0 g - + Trans Fat 0 g 1% Carbohydrate 21 g - Fibre 2 g 8% Sugars 1 g 1% Sugar Alcohol - - Protein 4 g - Cholesterol 0 mg - Sodium 0 mg 0% Potassium 75 mg 2% Calcium 10 mg 1% Iron 0.75 mg 4% -
Product should be stored at temperatures below 15˚C, and in a clean, dry place. Optimum shelf life is approximately 10 months under correct storage conditions.
-
Contains: Wheat