White Lily Light Baking Flour Pre-Sifted All Purpose Enriched Bleached

Since
1883, white lily has been “the light baking flour.” White lily is made
from only pure, soft wheat, so biscuits always turn out high, light and
fluffy. And that’s why they call white lily “the light baking flour”.
White lily “light” biscuits and banana nut bread recipes on bag.

Why
white lily? White lily is made from 100% soft winter wheat, not hard
wheat or wheat blends like other brands. Soft wheat is lower in protein,
and protein is the enemy of light, high-rising, delicate baking! The
key to true southern baking is low protein, soft wheat flour. While lily
used only the highest quality Ingredients, ground finer and sifted
longer. Compare white lily side by side to other flours, you’ll see how
much whiter and fluffier white lily is!

White
lily packages only the finest “fancy patent” flour from the mill
stream. Almost half of what is milled never sees the inside of a white
lily bag! The result is the purest, lightest flour. Cup for cup, white
lily weighs up to 15% less than other flours and therefore needs a
bigger bag! Have you ever noticed the white lily flour bag is taller
than others o the shelf? Doughs made with white lily flour are moister,
softer and easier to handle. Less work and mess when you bake with white
lily! Whether it’s biscuits, cakes, pie crusts, or any baking you’d
like to be proud of, choose the secret of successful bakers throughout
the south, white lily – “the light baking flour”.

Ingredients