ALL BULK FLOURS ARE 100% CERTIFIED ORGANIC BY OREGON TILTH. EACH LABEL HAS THEIR LOGO IN THE BOTTOM RIGHT CORNER FOR PROOF OF CERTIFICATION. ALL BULK FLOURS ARE ALSO CERTIFIED KOSHER. THE OK KOSHER LABEL IS IN THE BOTTOM LEFT CORNER OF EACH WHITE LABEL.
1) How fast will my flour arrive?
FedEx Ground typically takes 2-5 business days from shipment date depending on how far you are from us in Graham, NC.
DUE TO COVID-19 WE ARE EXPERIENCING HIGH ORDER VOLUMES. PLEASE REFER TO THE HEADER AT THE TOP OF THE SHOP PAGE FOR RECENT UPDATES.
2) Is it fresh milled? (or milled to order?)
We mill thousands of pounds of flour a day and are always replenishing our "stock" for these orders since we try to ship them out as close to your order date as possible. Most products will have been milled within the week you ordered if not milled specifically for your order.
3) How is it shipped?
Bulk flours are shipped in a sealed, food grade bag. If your product is damaged, but the outer container was not punctured, the flour inside is safe to bake with.
4) What if it's damaged?
5) Can I order 2 different flours in the same shipment?
Yes! Just remember to separate bulk and 2 pound bag orders in different transactions.
6) What if I want to order small (2 pound bags) too?
No problem! Process your bulk order and then go back and process your 2 pound bag order for most economical shipping and fastest service. You will receive separate tracking numbers for each order and they may ship at different times, depending on what is available when you place your order.
7) How long will it last? How can I preserve it for best shelf life?
Most products will last 100-180 days easily, when kept in cool, dry, airtight conditions. Once you open your flour bag, we suggest breaking it down in to multiple ziplocs or using an airtight, food grade, sealed container. A gallon ziploc holds about 5 pounds of flour. For best results, do not put flour in direct sunlight, on top of fridge, beside oven, or heat vents. You can refrigerate flour or freeze it without harming it's performance, just make sure to give it 24 hours to come back to room temperature so that it doesn't affect your dough temperatures. If you are storing product in it's original packaging, keep it at 70 degrees F or less and restack it every 2-3 weeks, making sure to notice and stop any insect activity in the storage area.