Flour treatments refer to processes or additives used to modify and improve the quality, functionality, and performance of flour in baking and food production. These modifications help standardize flour for consistent baking results, improve shelf life, and optimize dough properties for various applications, from bread and pastries to pasta and snacks. While some treatments are common in commercial flour production, untreated or “unbleached” flours are preferred in artisanal and organic baking for a more natural approach.

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