We are delighted to offer Transitional Whole Wheat Pastry Flour milled from locally grown Soft White Wheat. After being stone ground at Camas Country Mill in Eugene, this flour is sifted to remove 8% of the hull. (Unbleached white flour usually has 10-18% of the hull removed.) Closer to an all purpose flour than other whole wheat flours, our Pastry Flour is a bit heavier than all purpose flour, and has more flavor because more germ is intact. This flour is great for pancakes, waffles, cookies, and making pasta. The soft white wheat used in this flour was grown on land transitioning to organic, on Hunton’s Farm in Junction City, Oregon. This third-generation family farm is Food Alliance Certified and one of the first in the Willamette Valley to transition grass seed acreage to grains and beans. Best stored in the freezer or refrigerator until ready to use. • Stone-ground in small batches to retain optimal freshness. Slow milling process does not heat the grain or flour. • Camas Country Mill, a family-owned mill located in Eugene, Oregon, is Food Alliance and Oregon Tilth Organic Certified.