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4.7 ()
$50.00 min
Wholesale Whole Wheat Flour
Wholesale Whole Wheat Flour
Wholesale Whole Wheat Flour
Wholesale Whole Wheat Flour
WSP
$7.00 MSRP
Shipping & policies
- Estimated delivery Nov 28-Dec 9
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Description
By blending soft white and hard red wheats we are able to find a balance that makes this whole wheat easy to work with for a variety of uses. High in nutritional content and fiber. This bag supports 57 square feet of farmland in the Northeast. They are non-gmo and grown with sustainable farming practices.
Details
SKU: wWWF3 Made in United States Contains: Wheat Diet: Alcohol-free, Dairy-free, Low fat, Low sugar, Nut-free, and Whole Foods Ingredients: Locally grown hard red, soft white wheats and a pinch of malt powder. Production: Fair trade, Locally sourced, No antibiotics, No artificial sweeteners, No preservatives, and Non-GMO Shelf life: 6–12 months Storage: Shelf-stable Product Language: English Weight: 1.36 kg (3 lb) Dimensions: 7.6 x 10.2 x 20.3 cm (3 x 4 x 8 in) Product Materials: Plastic-free and Recycled Packaging: Plastic-free, Recyclable, and Recycled
Ratings and reviews
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4.7
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Whole Wheat Flour
Excellent product
Excellent product
Feb 18, 2025 • Candice • Livingston, TX, United States
Reviews for similar products from Ground Up: Flour
Love this flour! Highly reccomend!
Love this flour! Highly reccomend!
May 20, 2025 • Desirae • Watertown, WI, United States
There were a couple of bags that were torn, but I took them to my house to test them out. I'm happy with the product.
There were a couple of bags that were torn, but I took them to my house to test them out. I'm happy with the product.
Feb 25, 2025 • Susie • Rice, TX, United States
I work with sourdough, I can say my starter works with this flour quickly and I have to develop more strength which points to a lower protein percentage. I’d appreciate more information on what the %s are. Learning curve, and workable.
I work with sourdough, I can say my starter works with this flour quickly and I have to develop more strength which points to a lower protein percentage. I’d appreciate more information on what the %s are. Learning curve, and workable.
Apr 9, 2024 • Ashley • Tifton, GA, United States
