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.
Ingredients: Whole wheat flour, Ascorbic Flour, Azodicarbonamide, Amylase.
Uses: Graham flour can be used to make bread, cookies, flat breads and in other recipes that are suited for whole wheat flours.
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.
Allergens: Contains: Wheat
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