Whole Wheat Flour T150 Organic

What is a T150 wholegrain flour?

A flour milled from the whole grain, bran included, which is where its brown colour and high mineral content come from. Kazidomi T150 is made only from organically grown wheat, stone ground. It contains gluten and may hold traces of sesame according to the listing.

Wholemeal T150 or semi-wholemeal T80 — which should I take?

The Kazidomi T80 keeps part of the bran: an in-between crumb, a measured taste, a wide use from country loaves to baking. The T150 keeps the whole grain, which gives a denser loaf, a dark colour and a frank cereal taste. Plenty of home bakers blend the two.

How do I get a wholemeal loaf that is not too heavy?

The bran cuts through the gluten network, which limits the rise. With Kazidomi T150 flour, longer kneading, generous hydration and a patient prove all help. Cutting the T150 with a paler flour in equal parts also gives an airier crumb while keeping the taste of the whole grain.

How many loaves does this 1000 g bag make?

An ordinary home loaf takes between 400 and 500 g of flour, so this 1000 g bag of Kazidomi wholemeal flour covers roughly two loaves, or one loaf and a batch of pancakes. That marker holds for a standard recipe, without a heavily hydrated sourdough or another cereal added in.

How long does this flour keep once opened?

The useful marker is the date printed on the packaging. Kazidomi asks that the flour be kept away from heat and damp, in a closed container. A wholemeal flour, richer in germ, develops a rancid smell when it ages badly: that is the signal to throw it out.