Dusting of flour is one of the basic skills that all bakers should acquire. Once dusted, a fine layer of flour prevents a piece of dough from sticking to a surface, minimizing any damage to the dough. In general, Hard Wheat flour is used for dusting. Because of its higher protein content, Hard Wheat flour is less likely to have lumps and provides a more even coverage. All Purpose Pastry and cake flours are not suited for dusting, because they tend to have many lumps due to their higher starch contents
This extra fine white whole wheat flour is prepared by carefully selecting and milling hard white wheat to provide top-quality, light-colored, protein-rich flour. Vital wheat gluten is a low cost, natural source of protein that provides strength in dough, reduces breakage, and allows your foods to hold their shape well. This wheat flour has a maximum protein content of 14.0%, which directly relates to the amount of gluten in the flour. It also provides elasticity that helps your dough rise higher while baking.
Specialized milling capabilities give this untreated flour an extra fine consistency. You'll be able to whip up batches of breads and baked goods with a finer crumb and more consistent texture that will have your patrons coming back for more!
Moisture: 10.0 - 14.0%
Protein: 11.5 - 14.0%
Ash: 1.2 - 1.8%