White Lily Bread Flour is best used for yeast breads, rolls, pizza crusts and other baked goods that require kneading of the dough. Ascorbic acid is used as the dough conditioner (not potassium bromate).

Nutrition Facts

Serving Size 1/4 cup (30g)

  • Calories 100Calories from Fat 0
  • Amount Per Serving                                           % Daily Value*
  • Total Fat 0g0%
  • Saturated Fat 0g0%
  • Trans Fat 0g
  • Cholesterol 0mg0%
  • Sodium 0mg0%
  • Total Carbohydrate 22g7%
  •     Dietary Fiber <1g4%
  •     Sugars 0g
  • Protein 4g 

Vitamin A 0%
Vitamin C 0%
Calcium 0%
Niacin 10%
Iron 6%
Thiamin 15%
Riboflavin 8%
Folate 10%


*Percent Daily Values (DV) are based on a 2,000 calorie diet.. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), MALTED BARLEY FLOUR, ASCORBIC ACID (DOUGH CONDITIONER).

Recipe Box

The bread is done if a hollow sound is heard when the loaf is lightly tapped. When done, remove from the pan immediately and let cool.

More White Lily Baking Tips