With an optional Instacart+ membership, you can get $0 delivery fee on every order over $35 and lower service fees too. 100% of your tip goes directly to the shopper who delivers your order. It's a great way to show your shopper appreciation and recognition for excellent service. Tipping is optional but encouraged for delivery orders. Orders containing alcohol have a separate service fee. Service fees vary and are subject to change based on factors like location and the number and types of items in your cart. Fees vary for one-hour deliveries, club store deliveries, and deliveries under $35. Here's a breakdown of Instacart delivery cost: - Delivery fees start at $3.99 for same-day orders over $35. May these precious gifts shine through in everything you bake. Flour is a way to share your talent, your bounty, your heart.

That's why we work so hard to bring you the very best baking flour - because it is so much more than just food. Just as you would choose your words carefully in a heartfelt note to a loved one, you should also choose the best ingredients when you bake. Baking is a creative expression, an expression of love.

All glorious, especially when shared with your dear ones. The beauty of a carefully frosted cupcake. The aroma of fresh baked cookies wafting through the house. Dear Friends, There is something wonderful about baking. For every whole grain baking delight, from rustic breads and hearty rolls to wholesome pancakes and nutritious muffins. It contains all the precious oil from the wheat germ, fiber from the wheat bran, and protein from the inner endosperm - nothing added or removed. Premium whole grain baking flour stone ground form America's highest quality dark red wheat. However, due to differences in genetic makeup, durum wheat is best used to make pasta, while bread wheat is more suitable for making bread.America's best baking flour. summaryĭurum wheat and bread wheat have similar nutritional profiles. This makes bread wheat a better choice when making bread ( 4). On the other hand, doughs made from bread wheat have a higher elasticity, which helps them bounce back when kneaded. This means they are more easily stretched into long pieces without breaking, making them ideal to use in pasta. In addition, durum wheat lacks the D genome - a set of DNA typically found in bread wheat - which affects the properties of dough ( 4).įor instance, doughs made from durum wheat tend to have higher extensibility. That’s because dough made with flour with a damaged starch content has a reduced ability to ferment and rise ( 4). Notably, this makes durum wheat flour less suitable for making bread. Therefore, more thorough grinding is required to produce flour, which damages some of its starch content. Yet, despite being the same botanical species, durum wheat is harder than bread wheat. When whole, both grains are rich in fiber, B vitamins, iron, copper, zinc, and magnesium, as well as a slew of antioxidants and other beneficial plant compounds ( 9, 10). The term whole wheat is sometimes inaccurately used to describe bread wheat.ĭurum wheat and bread wheat are closely related, which explains their similar nutritional profiles. Whole wheat is a wheat grain whose bran, germ, and endosperm are left intact, making it richer in nutrients than refined wheat. However, both bread wheat and durum wheat can be whole or refined ( 8).

The term whole wheat is sometimes used interchangeably with Triticum aestivum - also known as bread wheat or common wheat - which is the most cultivated species of wheat worldwide. The process leaves only the endosperm behind, which is why whole wheat is more nutrient-rich than refined wheat ( 7). When refining wheat, the bran and germ - along with their many nutrients - are removed. This is the largest part of the grain and mostly made up of carbs and protein. The germ is the nutrient-rich core of the grain, which contains vitamins, minerals, and beneficial plant compounds, as well as small amounts of carbs, fat, and protein. This is the hard outer layer of the grain, which contains fiber, minerals, and antioxidants. By definition, whole wheat is an intact wheat grain, containing the following three parts ( 5, 6):

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