Balancer Flour

Brand: Pillsbury

$37.41

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Available in stock (55)

Pillsbury(TM) Balancer(TM) is a high-gluten, spring wheat flour. Available in a 50 lb package format, with a 14.2% protein level.

A high-gluten, spring wheat flour milled from the highest protein spring wheat. Provided in an enriched malted treatment option., Available in a 50 lb package, which is cost effective for large operations., The protein level of flour affects functionality. This higher protein level will make firmer, stronger dough. For pizza, the thinner the pizza crust, the more protein needed., Contains a 14.2% protein level.

Pack: CASE | 1 x 50 LB

CASE | 1 x 50 LB

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Balancer Flour

$37.41

Allergens

Contains

Wheat

Diet

Plant based
Kosher

Ingredients

BLEACHED WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, POTASSIUM BROMATE, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID.

Nutrition facts

Nutrition Facts

755 servings per container

Serving size1/4 cup

Amount per servingCalories

110

% Daily Value*

Total Carbohydrate 22g 8%

Dietary Fiber 1g 3%

Protein 4g

Iron 1.5mg 8%

FOL 90µg 20%

FOLAC 45µg

NIAAVL 1.8mg 10%

RIBF 0.1mg 8%

THIA 0.2mg 15%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Serving & preparation

Serving Suggestion: Great for hard rolls, crusty hearth breads, bagels and thin crust pizza.
Preparation Instructions: Use as an ingredient in your desired recipe or formula. Raw flour is not ready-to-eat and must be thoroughly cooked before eating. To prevent illness from naturally occurring bacteria in wheat flour, do not eat or play with raw dough or batter; wash hands and surfaces after handling.

Product specs

Brand	Pillsbury
MFG #	133724000
GTIN	10018000337245
Pack unit quantity	1
Gross Weight	50.500 LBR
Net Weight	50.000 LBR
Spec sheet	Download

Shipping & storage

Ship Volume	1.03700 FTQ
Ti / Hi	5x10
Storage Temperature	32 °F / 95 °F
Shelf Life	372 days
Storage Instructions	Keep in a dry cool place. RAW FLOUR IS NOT READY-TO-EAT AND MUST BE THOROUGHLY COOKED BEFORE EATING. TO PREVENT ILLNESS FROM NATURALLY OCCURRING BACTERIA IN WHEAT FLOUR, DO NOT EAT OR PLAY WITH RAW DOUGH OR BATTER; WASH HANDS AND SURFACES AFTER HANDLING.