BRODIE® self-raising cake & pastry flour
BRODIE® Self-Raising Cake & Pastry Flour
BRODIE® Self-Raising Cake & Pastry Flour
BRODIE® self-raising cake & pastry flour

Details

Storage & Availability

Nutrition Facts

Flour Safety

Ingredients

Details

BRODIE® is a self-raising cake & pastry flour with baking powder and salt already added. The baking powder gives the dough its quick rise, making an easy and versatile dough.

Use our BRODIE® flour to bake 2-ingredient dough recipes - BRODIE® flour + Greek yogurt, that is all you need. 2-ingredient dough is suitable for baking bagels, pizza dough, pretzels, pies and more. Checkout our 2-ingredient dough recipes below!

Storage & Availability

Storage

Store in a clean, dry area at room temperature

Availability

National: 1 kg, 2.5 kg

Manufacturing Code, And How Do I Read It?

The manufacturing code is the date the product was made. It should look something like this:
13 365 548 15:30 5439 or 3 365 628A 1438

  • The first one or two numbers represent the year it was made. For instance, the 13 or 3 in our example codes means it was made in 2013. A number 12 or 2 would mean it was made in 2012, and so on.
  • The next three numbers represent the day of the year the product was made. In our example, the 365 (or three hundred and sixty-fifth day of the year) is December 31.
  • The following sets of numbers are further plant codes (i.e. plant number, time of production, etc.) and have nothing to do with the date of manufacture.

Nutrition Facts

Serving Size 1/4 cup (30 g)
Amount
% Daily Value
Calories 100
Fat 0.3 g
0 %
Saturated 0.1 g
0 %
+ Trans 0 g
0 %
Cholesterol 0 mg
0 %
Sodium 320 mg
13 %
Carbohydrate 21 g
7 %
Fibre 1 g
3 %
Sugars 0 g
Protein 3 g
Vitamin A
0 %
Vitamin C
0 %
Calcium
8 %
Iron
10 %
Thiamine
15 %
Riboflavin
8 %
Niacin
10 %
Folate
20 %

Flour Safety

About flour

The Public Health Agency of Canada (PHAC) has issued a reminder on the safe usages and proper handling of flour. It is important to note that flour is made from wheat that is minimally processed. Cookie dough or batter made with raw flour should not be consumed, and flour should not be considered a ready-to-eat product. It is an ingredient for baked, fried, and cooked products, and these heating processes ensure the safety of the flour with proper handling.

Flour safety tips

The following tips from PHAC outline steps to ensure the proper usage and handling of flour:

  • Do not taste raw dough or batter. Eating a small amount could make you sick.
  • Bake or cook items made with raw dough or batter before eating them.
  • Always use hot water and soap to wash any bowls, utensils, or surfaces that flour was used on.
  • Wash your hands with soap and warm water immediately after touching flour, raw dough or batter.
  • Contact your healthcare provider if you think you have become ill from eating raw dough or batter or from consuming or handling a flour product.

Ingredients

Enriched flour (benzoyl peroxide, amylase, ascorbic acid, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), salt, baking powder.

Contains wheat ingredients.
May contain barley, egg, milk, mustard, oat, rye, sesame seed, soybean, and triticale ingredients.

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