Wheat Flour - 500 Day Supply
Wheat Flour - 500 Day Supply
Wheat Flour - 500 Day Supply
Wheat Flour - 500 Day Supply
Wheat Flour - 500 Day Supply

Featured on VICE and Info Wars

It's not the 50s, the food pyramid doesn't go bread, bread, bread, meat, bread anymore. However when the trucks stop rolling and uber eats stops delivering what are you going to do? That wheat based food pyramid doesn't look so bad...

Jokes aside we are very proud to have flour in stock. Weeks ago we read the tea leaves and after moving to secure critical medical equipment our next stop was food. Specifically bulk food. While many people already have 3 or 6 months of emergency food on hand, many many households have been caught off guard by recent events---and many people are scrambling to play catch up.

Flour is basic. It's not sexy. There are fancier, more expensive foods you can stockpile. There are all kinds of organic South American grains---there are freeze dried meals that only require boiling water and a room temperature IQ to prepare...

But what flour lacks in sexiness it makes up for in everything else. Despite the panic it is still cheap and available in the Midwest. We can purchase pallets at a time and efficiently distribute months of food across the US. There is simply no better way for us to help the most amount of people.


Flour Type

Generally speaking all purpose unbleached flour should be the core of most people's flour consumption. The clue is in the name; all purpose flour really can be used for almost anything, including making bread.

Experienced bakers or households intending on making a large proportion of bread relative to other dishes may prefer a larger quantity of bleached enriched bread flour. Because our bread flour is bromated---I must put a quick disclaimer here. Bromated flour is only suitable for baking applications. Bromated flour must be baked thoroughly in order to be suitable for consumption. For more information please see the 'Bromate' section at the bottom of this page.



Recipes

We are currently compiling a large number of simple flour based recipes. Recipies will be emailed to all orders, and will be included here via link soon. A partial list of recipes is below, if you have one you would like us to add please email help@kommandostore.com

Tortillas
Shortcrust
Piecrust
Bread (several sweet and savory options)
Pasta (easy)
Bechamel (white sauce)
Pound Cake
Hard Tack
Scones/Biscuits
Sable (shortbread)
Gougere
Pancakes
Soft Pretzel



All Purpose Flour Specs

  • 50lb 25" x 16" x 4.5" paper bag
  • High Protein Spring Wheat
  • Enriched
  • Unbleached
  • Unbromated

Bread Flour Specs

  • 50lb 25" x 16" x 4.5" paper bag
  • High Protein Spring Wheat
  • Enriched
  • Bleached
  • Bromated
  • Pre-sifted

 

Storage Instructions & Shelf Life:

Store your flour in a cool dry place. Storage temperature should not exceed 80F and relative humidity should be maintained under 70%. Keep flour unopened in it's bulk bag until ready for use. Under these conditions your flour should last over 12-18 months. Flour older than 18 months may still be eaten provided it looks, tastes, and smells normal.

Flour may be preserved indefinitely if packaged inside a mylar lined barrier bag with oxygen absorber and dessicant packets. Note that flour packed in this way must still be kept in a cool, dry place. We will be offering long term flour preservation kits and along with detailed repacking instructions in the coming weeks.


Definitions:

 

Enriched

The conversion of grains to flour can result in nutrient loss. The purpose of enriching flour is to replenish the nutrients in the flour to match the nutritional status of the unrefined product. This differentiates enrichment from fortification, which is the process of introducing new nutrients to a food.


Flour Enrichment generally includes the restoration of iron, B vitamins (folic acid, riboflavin, niacin, and thiamine), and sometimes Calcium. 


Bleached / UnBleached
Bleached flour is treated with chemicals to speed up the aging process, whereas unbleached flour is aged naturally.

Bleached flour results in a finer grain and white color which some bakers prefer for specific baked goods.

Both are virtually identical in nutrition.


Bromated
If you've been living in the US for any significant period of time, you've eaten a lot of bread made with bromated flour. Potassium Bromate is an additive used to improve the rise, strength, and consistency of bread dough. Potassium Bromate is very good at doing this.

In many countries around the world, bromate is also banned food additive. Why you ask? Because animal and cell studies have linked bromate to cancer and kidney damage. The CHAD FDA doesn't seem to mind though---mainly because of the chemistry of baking.

In theory Potassium Bromate is fine in flour because it is almost completely consumed during in the baking process---oxidizing into harmless Potassium Bromide. After baking, bromated flour should contain less than 20 parts per billion (ppb) of bromate. However, if the conditions are off (think not baked long enough), some bromate can still be present. Therein lies the risk and controversy with Bromate.

In our opinion eating fully baked bread made with bromated flour is relatively safe and far preferable to starving. If you've ever eaten a burger at a fast food restaurant, those buns were definitely made form bromated flour. That said, we will will be purchasing bromate free bread flours in subsequent shipments from our mill.


Pre-Sifted
Sifting changes the density of flour by airating it and "un-packing".

A sifted cup of flour has less flour than an un-sifted cup.

Flour naturally un-sifts itself just by sitting around and moving the unopened bag. So if your recipe calls for sifted flour, we recommend sifting your measured amount yourself before use.

Wheat Flour - 500 Day Supply

Regular price
$187.42
Sale price
$187.42
Regular price
$249.90
Sold out
Unit price
per 

Featured on VICE and Info Wars

It's not the 50s, the food pyramid doesn't go bread, bread, bread, meat, bread anymore. However when the trucks stop rolling and uber eats stops delivering what are you going to do? That wheat based food pyramid doesn't look so bad...

Jokes aside we are very proud to have flour in stock. Weeks ago we read the tea leaves and after moving to secure critical medical equipment our next stop was food. Specifically bulk food. While many people already have 3 or 6 months of emergency food on hand, many many households have been caught off guard by recent events---and many people are scrambling to play catch up.

Flour is basic. It's not sexy. There are fancier, more expensive foods you can stockpile. There are all kinds of organic South American grains---there are freeze dried meals that only require boiling water and a room temperature IQ to prepare...

But what flour lacks in sexiness it makes up for in everything else. Despite the panic it is still cheap and available in the Midwest. We can purchase pallets at a time and efficiently distribute months of food across the US. There is simply no better way for us to help the most amount of people.


Flour Type

Generally speaking all purpose unbleached flour should be the core of most people's flour consumption. The clue is in the name; all purpose flour really can be used for almost anything, including making bread.

Experienced bakers or households intending on making a large proportion of bread relative to other dishes may prefer a larger quantity of bleached enriched bread flour. Because our bread flour is bromated---I must put a quick disclaimer here. Bromated flour is only suitable for baking applications. Bromated flour must be baked thoroughly in order to be suitable for consumption. For more information please see the 'Bromate' section at the bottom of this page.



Recipes

We are currently compiling a large number of simple flour based recipes. Recipies will be emailed to all orders, and will be included here via link soon. A partial list of recipes is below, if you have one you would like us to add please email help@kommandostore.com

Tortillas
Shortcrust
Piecrust
Bread (several sweet and savory options)
Pasta (easy)
Bechamel (white sauce)
Pound Cake
Hard Tack
Scones/Biscuits
Sable (shortbread)
Gougere
Pancakes
Soft Pretzel



All Purpose Flour Specs

  • 50lb 25" x 16" x 4.5" paper bag
  • High Protein Spring Wheat
  • Enriched
  • Unbleached
  • Unbromated

Bread Flour Specs

  • 50lb 25" x 16" x 4.5" paper bag
  • High Protein Spring Wheat
  • Enriched
  • Bleached
  • Bromated
  • Pre-sifted

 

Storage Instructions & Shelf Life:

Store your flour in a cool dry place. Storage temperature should not exceed 80F and relative humidity should be maintained under 70%. Keep flour unopened in it's bulk bag until ready for use. Under these conditions your flour should last over 12-18 months. Flour older than 18 months may still be eaten provided it looks, tastes, and smells normal.

Flour may be preserved indefinitely if packaged inside a mylar lined barrier bag with oxygen absorber and dessicant packets. Note that flour packed in this way must still be kept in a cool, dry place. We will be offering long term flour preservation kits and along with detailed repacking instructions in the coming weeks.


Definitions:

 

Enriched

The conversion of grains to flour can result in nutrient loss. The purpose of enriching flour is to replenish the nutrients in the flour to match the nutritional status of the unrefined product. This differentiates enrichment from fortification, which is the process of introducing new nutrients to a food.


Flour Enrichment generally includes the restoration of iron, B vitamins (folic acid, riboflavin, niacin, and thiamine), and sometimes Calcium. 


Bleached / UnBleached
Bleached flour is treated with chemicals to speed up the aging process, whereas unbleached flour is aged naturally.

Bleached flour results in a finer grain and white color which some bakers prefer for specific baked goods.

Both are virtually identical in nutrition.


Bromated
If you've been living in the US for any significant period of time, you've eaten a lot of bread made with bromated flour. Potassium Bromate is an additive used to improve the rise, strength, and consistency of bread dough. Potassium Bromate is very good at doing this.

In many countries around the world, bromate is also banned food additive. Why you ask? Because animal and cell studies have linked bromate to cancer and kidney damage. The CHAD FDA doesn't seem to mind though---mainly because of the chemistry of baking.

In theory Potassium Bromate is fine in flour because it is almost completely consumed during in the baking process---oxidizing into harmless Potassium Bromide. After baking, bromated flour should contain less than 20 parts per billion (ppb) of bromate. However, if the conditions are off (think not baked long enough), some bromate can still be present. Therein lies the risk and controversy with Bromate.

In our opinion eating fully baked bread made with bromated flour is relatively safe and far preferable to starving. If you've ever eaten a burger at a fast food restaurant, those buns were definitely made form bromated flour. That said, we will will be purchasing bromate free bread flours in subsequent shipments from our mill.


Pre-Sifted
Sifting changes the density of flour by airating it and "un-packing".

A sifted cup of flour has less flour than an un-sifted cup.

Flour naturally un-sifts itself just by sitting around and moving the unopened bag. So if your recipe calls for sifted flour, we recommend sifting your measured amount yourself before use.