[DR GRAM] Organic Unbleached Bread Making Wheat Flour (1kg)

The Baker’s Choice for Perfect Crust & Crumb | High-Protein Vitality | Professional Grade Strength

Elevate your home baking with Dr Gram Organic Unbleached Bread Making Wheat Flour. Specifically milled for bread enthusiasts in Singapore, this high-protein flour provides the structural strength needed to achieve that perfect chewy texture and airy crumb in every loaf. Unlike standard all-purpose flours, our bread-making variety is derived from the full wheat kernel, ensuring a higher protein and amino acid content. Whether you're crafting a rustic sourdough, a soft sandwich loaf, or artisanal pizza dough, this flour is your foundation for bakery-standard results.

Our "Clean Label" commitment ensures your bread stays pure. This flour is Certified Organic (USDA & JAS) and strictly unbleached, meaning it undergoes a natural aging process rather than chemical treatment. This preserves the flour's natural off-white hue and rich nutrient profile, including essential lysine and arginine. By choosing Dr Gram, you are opting for a non-GMO, chemical-free ingredient that respects the traditional art of bread making and your family's health.

• Brand: Dr Gram

• Origin: Product of Turkey (Packaged in Singapore)

• Net Weight: 1kg

• Dietary Profile:

  • Certified Organic (USDA & JAS)

  • Unbleached & Non-GMO

  • High Protein Content for Superior Gluten Structure

  • Contains Essential Amino Acids (Lysine & Arginine)

• Ingredients: 100% Organic Unbleached Bread-Making Wheat Flour.

• Texture: Fine, off-white powder that creates a strong, elastic dough.

• Shelf Life: 12 Months

Why High-Protein Bread Flour Matters

In the world of baking, protein equals structure. Dr Gram Bread-Making Wheat Flour contains more protein than typical rice or corn flours, allowing for the development of a strong gluten network. This network traps carbon dioxide during fermentation, resulting in a superior rise and that characteristic "bread-like" chew. Because it is unbleached, it retains the natural enzymes that enhance flavor development over long fermentations, making it a favorite for Singaporean home bakers who value both taste and artisanal quality.