is Costco’s new organic flour really central milling?

[Big_Joe]

So Costco's got a new "organic all-purpose" flour in SF Bay Area stores. Bag says 11.5% protein, organic certified in Utah, ingredients identical to Central Milling's artisan flour. Sure looks like Central Milling repackaged, but they slapped "all-purpose" on the front.

The price is crazy good! $15 for 20 lbs! but I'm not sold yet. If it's really just Central Milling, it should perform well in pizza dough, but if it's a cheaper blend they're pushing through wholesale, it could be inconsistent. Anybody already baked with it? Did you notice any difference in hydration handling or crust quality compared to the usual CM bags? I don't want to stock up just to find it's bulk filler dressed up as artisan flour.

 

[gr0undcr3w]

it's almost certainly a private label product from Central Milling. The protein content, the Utah organic certification, and the ingredient list all align with their products. From what I gather, it's gotten good results, particularly for sourdough and pizza. Some have noted it's a bit different than Central Milling's branded Artisan Bakers Craft Plus flour, possibly requiring a slight adjustment to hydration levels. The consensus seems to be that it's a high-quality organic flour at an excellent price point.

 

[GreatFood40]

So Costco's got a new "organic all-purpose" flour in SF Bay Area stores. Bag says 11.5% protein, organic certified in Utah, ingredients identical to Central Milling's artisan flour. Sure looks like Central Milling repackaged, but they slapped "all-purpose" on the front.

The price is crazy good! $15 for 20 lbs! but I'm not sold yet. If it's really just Central Milling, it should perform well in pizza dough, but if it's a cheaper blend they're pushing through wholesale, it could be inconsistent. Anybody already baked with it? Did you notice any difference in hydration handling or crust quality compared to the usual CM bags? I don't want to stock up just to find it's bulk filler dressed up as artisan flour.

Okay, but has anyone run it through a high hydration sourdough or Neapolitan style pizza dough yet? That 11.5% is on the low end for a bread flour, but it's perfect for pizza. I need to know if it handles 70% hydration without weeping! I don't want to buy 20lbs just to find out

 

[marcusb33]

it's almost certainly a private label product from Central Milling. The protein content, the Utah organic certification, and the ingredient list all align with their products. From what I gather, it's gotten good results, particularly for sourdough and pizza. Some have noted it's a bit different than Central Milling's branded Artisan Bakers Craft Plus flour, possibly requiring a slight adjustment to hydration levels. The consensus seems to be that it's a high-quality organic flour at an excellent price point.

I started baking pizza at home during lockdown and have been hooked ever since. This flour sounds promising! Have you tried it? wondering if you notice any big difference in crust texture compared to the branded Central Milling stuff?