DAISY ORGANIC FLOURS

McGeary Organics operates the Annville Flouring Mill, the oldest continually operating flour mill in the U.S. (circa 1741). We mill Daisy Organic Flours, 100% Organic at www.daisyflour.com. The Daisy Organic Flours is certified organic pastry and bread wheat flours, and spelt flours. These are certified 100% organic and kosher and are not bleached, bromated or enriched. Our flours are available as nutritious whole grain and white flours.  All of our Daisy Organic Flours are available on our Webstore in 2 lbs, 25 lbs and 50 lbs. We offer a great shipping rate of upto six 2 lbs bags for only $10.70. Click here to buy Daisy products from our online store.

White Pastry Flour is our flagship product. We still make it from local, organic, soft, red winter wheat, much like the Lancaster County grain that formed the first Daisy Flour. Pastry flour is best when you make or bake something that doesn't need to rise a lot. Try pie crust, pancakes, biscuits and pan cookies. If you have any old family recipes, try this flour and measure the old way, in pounds.

Whole Wheat Pastry Flour: You may be surprised by the light color and weight of our whole wheat pastry flour, distinctive of a roller mill process. First, we remove the coarse, brown parts that surround the white endosperm (The endosperm is the white flour) in the wheat berry. After the white flour is sifted, we grind the bran and midds and return them to the flour.

Daisy Bread Flour  brings you a 14 percent protein chemistry (Protein, when mixed with a liquid becomes the gluten that gives that structure and strength to risen dough).  Our bread flour is milled from hard wheat, usually spring wheat.  Hard-wheat Bread Flour brings you a higher and ligher loaf than what is possible with our soft-wheat Pastry Flours.

Our Whole Wheat Bread Flour is light in color with small flecks from the bran and germ that we return to the flour at the end of the process (see Whole Wheat Pastry Flour). Until the day when eastern U.S. farmers can again grow the high-protein hard wheats, we buy grain for our Bread Flours from the mid-West, where drier climates facilitate their harvest.

Daisy Spelt Flour has a medium protein level. Always a little higher protein level than our Pastry Flour, our Spelt has a similar protein count to our All-Purpose Flour. The spelt flavour is distinctive so it can be used in recipes that call for All-Purpose Flour for a subtly different taste to a food product. And our Spelt Flour is an all-Pennsylvania product, from field through the mill. Spelt creates a sticky dough with an unusual, nutty sort of taste. If you are a beginner at baking, try Spelt in recipes that can be patted into place without requiring a lot of handling or shaping. Pizza, for example.

Spelt looks like wheat. Although it’s hard to see the difference, Spelt needs to be de-hulled. This extra step is required in the milling process making spelt a more expensive flour than wheat flour. There is an unusual and wholesome flavor to Whole Grain Spelt that stands out in pasta. It also makes a heavy, European style bread. Make small loaves the first time you try it.

Daisy All-Purpose Flour. Because we get so many requests for the all-purpose flour used in modern recipes, we decided to combine our local soft wheat with hard wheat from the Midwest. The taste of the wheat fields can still be discerned in this flour, we believe, even though we gave up a little of the delicacy of the soft pastry flour to gain the strength and keeping qualities of the hard, spring-wheat flours.

Whole Wheat All-Purpose Flour. There is a lightness to roller-mill Whole Wheat All-Purpose Flour because we separate the "whole" parts of the wheat and reduce them to a very fine texture, before combining them. This results in a close-grained food product. You might want to experiment with different ratios of Whole Wheat or White in all of the Daisy Flours for more or less hearty flavor.

More information is available about the Annville Flour Mill and 100% Organic Daisy Flour from our WWW.DAISYFLOUR.COM Website, click Here.