Love Earth Organic High Protein Flour 900g

About Love Earth Organic High Protein Flour 900g

Product Features & USPs:
– 100% Organic Whole wheat flour from Turkey
– Non-GMO, No Chemicals, No Preservatives & Additives
– Unbleached & Less processed (No Nutrient loss)
– High Protein content
– Improve digestion, aid in weight loss, regulate blood sugar, and reduce risk of heart disease
– Gives extra structure and chew to baked goods
– Ideal for bread, pizza, and bagels
– Australia NASAA Organic Certified, Jakim HALAL Certified, KKM's MeSTI Certified

Product Description: 
High Protein Flour, aka Bread Flour, is milled from hard grain wheat and has a protein content between 11-13.5%. The higher the flour’s protein content, the greater the flour’s gluten-forming potential in the dough, which then produces a bread loaf with a good crumb structure.

Higher gluten content is great for denser and more chewy baked goods such as bread and pizza. Unbleached, unrefined and contains zero preservative or any chemical additives.
 
Ingredients: 100% Wheat grains (Triticum Vulgaris)
 
Benefits:
– High protein content for muscle growth and tissue repair.
– High in Vitamin B3 for hormone production.
– Rich in fiber for smoother stool pass and healthier digestive system.
– High in antioxidants  which prevent oxidative stress, thus, reducing the risk of heart disease and cancer.
– Reduce the risk of heart disease.
– Contains Vitamin K which can reduce the risk of strokes.
– Aid in weight loss by suppressing appetite.
– Rich in magnesium which aid in regulating blood sugar levels.
 
Recommended Daily Serving Size: ¼ cup (30g)
 
What nutritionist says:
High protein flour (Bread Flour) is a strong flour that has a relatively high gluten content. Makes it suitable for making crusty bread and rolls, pizza doughs, and similar products. It is unbleached and unrefined, retaining more nutrients than regular refined flour. Refined flour is only made with one part of the wheat grain, making it poor in nutrients and vitamins. It is also bleached to give it that white color, which results in a chemical breakdown that removes most of its nutrients. Therefore, it is always best to choose whole-grain flours instead of refined flours.
 
Mommy’s Corner:
i) Babies:
– The safe age to introduce wholemeal flour is between 7 – 9 months. Wheat flour can be used to make cereals, porridge, or finger foods for your little one.
– Do take note that this high-protein flour contains higher gluten content, which is a common allergen. Be sure to introduce a very small amount first to check if your child can tolerate it. Be aware of any allergic reaction.
Benefits: Bread flour contains carbohydrates and proteins which supply energy for your baby’s growth and development.
 
ii) Pregnant women:
– High protein flour is generally safe and healthy to be consumed during pregnancy.
Benefits: High protein flour contains higher protein content, which supplies energy and amino acids for the development of the fetus and aids in placenta growth.
 
Suggested ways to serve:
– Simply replace regular wheat flour with high protein flour at a 1:1 ratio.
– Add 2 teaspoons of a liquid per cup of wholewheat flour.
– Let dough rest for 20 mins before baking to allow it to absorb the liquid. Do take note that high protein flour contains more gluten, therefore your baking goods will turn out more dense. flatter, and chewy.
– Works well for both savory and sweet dishes.
– Ideal for baked goods with extra structure and chew such as bread, pizza, pretzels, and bagels.
– Can be used as a thickening agent to thicken soups and stews.
 
Storage: Store at room temperature, dry place, and away from direct sunlight.