/ / UNBLEACHED ALL PURPOSE FLOUR

UNBLEACHED ALL PURPOSE FLOUR

This single-ingredient flour is made from soft red winter wheat grown in Kentucky. Its 8–8.5% protein is suited to biscuits, muffins and pastries; it is not recommended for bread baking.

Seed-oil freeNo added sugarNo artificial dyesNo artificial flavorsNo natural flavorsNo synthetic preservativesNo added nitritesNo phosphatesContains wheat
$5.75 lowest price at Weisenberger Mill
Price and stock checked Oct 29, 2026
Key nutrition facts

Not available yet. We only show numbers printed on the product’s label or its product page, and we couldn’t read them for this product.

Ingredients: Soft red winter wheat
Product details
OriginKentucky
“Ground from soft red winter wheat grown in Kentucky.” — the product page
78 / 100
Good Scored automatically
Weighted as grain productsHigh confidence · Scored on 10 of 11 inputs, 1 claim verified
Nutrition · counts 35%65
Ingredients · counts 20%100
Processing · counts 15%85
Sourcing · counts 15%75
Transparency · counts 15%75
Why it scores 78
Nutrition 65 · Compared with other grain foods: less fiber (2.7 g), less whole grain (0%); no added sugar per 100 g (typical values for all-purpose wheat flour)
Ingredients 100 · Single ingredient: Soft red winter wheat
Processing 85 · Single-ingredient flour, milled from soft red winter wheat
Sourcing 75 · Soft red winter wheat is grown in Kentucky
Transparency 75 · One ingredient and a specific growing state are stated
Evidence behind the Ingredients deductionsNone: no added sugar, seed oils, dyes, sweeteners or flagged additives were found.
Scored Oct 20, 2026 · Scoring guide v3.1 · Updated Oct 20, 2026 · See what changed

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Ingredients
Soft red winter wheat
1 ingredient
Sourcing

Origin not disclosed on the product page.

AdditivesNo additives found

No additives, added sugars, seed oils or flavourings found in the ingredient list.

Matched from the ingredient list. Risk levels summarise findings from EFSA, the FDA, IARC and published studies; they explain a concern, not a diagnosis.

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