Here is the ingredients label and front. I got it cause it was the only one that did not have malted barley and was unbleached and presifted. I'm hoping the lack of malt will help with eliminating a glue layer I've been encountering. Also does anyone sift their flour? A friend of mine who worked at a restaraunt that made things from scratch told me his German chef would buy the cheapest flour he could get from Wal-Mart and just sift the heck out of it. He was using this mainly for pastries I believe though. Is there any advantages to this? I imagine unless you have one of those sifters that twirl it would be ridiculously slow.