Hi Sharon, thanks for sharing your thoughts on our transition from the use malted barley flour to this enzyme in our flour. Enzymes have been used in food products for over 40 years to to help create nutrition in flour for feeding yeasts. Adding enzymes results in improved bread volume and crumb texture in baked goods, and we're excited to be able to offer a more consistent and sustainable product to our customers. We can also assure you that the addition of the enzyme (which is a natural product) does not influence the Organic Certification of our flour. 

Of course, choosing what you cook with and eat is an extremely personal choice, and we would never presume to tell someone what they should or should not use. If you have any questions about this ingredient, or our products, we're happy to help!

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