I read thru the blog and in a few places it says to use unblrached flour instead of bleach. Can you explain to a novice why your not suppose to use bleached flour? Thank you, Don Bleaching or oxidation is sometimes used to oxidize or whiten the flour in addition to bringing it to market quicker than natural ripening. We've never bleached our flour and hope our customer/bakers enjoy our flour's creamy color and excellent performance in baking. Irene @ KAF

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