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When baking, it's important to choose quality ingredients to produce the best baked goods from your kitchen. You can choose between bleached and unbleached flour. The difference is in the artificial, chemical agents used to whiten the flour. This can damage the nutritional content of the flour. 

Keep reading for more details and learn about the difference between bleached and unbleached flour.

What is Bleached Flour?

Bleached flour is artificially whitened through the use of chemicals, bleaching agents, or other additives such as chlorine or peroxide. 


What is Unbleached Flour?

Unbleached flour does not contain any additives and will naturally whiten over time while preserving all of its nutrients. Freshly milled unbleached flour, like Heckers or Ceresota flour, has a rich and creamy color.   


Why Shouldn't I Use Bleached Flour?

Chemically bleaching flour speeds up the whitening process and is believed to leave behind unintentional byproducts and also damage the nutritional content of the wheat flour.

Bleaching flour can damage the natural components in the flour which can harm its baking qualities. Bleaching flour can be especially harmful to the performance of flour in yeast baking.


Are Heckers and Ceresota Flours bleached or unbleached? 

Heckers and Ceresota flours are all unbleached. We believe unbleached flour produces better baking, especially for yeast baking. 


Choose Heckers and Ceresota Unbleached All-Purpose Flour

We have always produced unbleached flour. We believe a high-quality flour should not contain any artificial additives to alter its natural state. 

That makes Heckers and Ceresota Unbleached All-Purpose Flour is a great product for yeast baking.


Our Promise to You: Unbleached Forever!


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