FLOURS AND CEREALS 
BREAD FLOUR — Is a white flour, 
excellent for making baking powder 
biscuits and for all baking in which 
yeast is used as the leavener. It is en- 
riched according to Government speci- 
fications and available in units of 25 
pounds. 

PASTRY FLOUR — Is a white flour 
especially adapted to all general baking, 
except that in which yeast is used for 
leavening. It is available in 25- guvelt 
units. 

WHOLE WHEAT FLOUR — Is a 
hard wheat, whole grain flour to be 
used with Bread Flour in general bak- 
ing. It is available in units of five and 
25 pounds. 

GRAHAM FLOUR — Is a soft wheat, 
whole grain flour to be used with Pastry 
Flour in general baking. It is av ailable 
in units of five pounds. 

RYE FLOUR — A medium-ground, 
100 percent rye product, is available 
in five pound units. 

ROLLED OATS are available in units 
of five and 100 pounds. This is an ex- 
cellent cereal for breakfast use, and 
also combines well with other in- 
gredients in cookies, meat loaves, pud- 
dings, and breads. 

ROLLED WHEAT is a cereal available 
in five pound units to be used in com- 
ere with, or in place of, Rolled 
ats. 

ROLLER CORN MEAL — Is a 
medium-ground, yellow corn meal, 
available in five-pound units, for table 
use. 


