User:WhiteLilyFlour/White Lily

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White Lily is a U.S. brand of flour, cornmeal, grits, and frozen biscuits. It is a long-standing resource for classic Southern recipes and baking tips, historically through cookbooks, and currently through whitelily.com. White Lily is best known for its flour, which is commonly argued as the best flour for making southern biscuits and other baked goods.

History
The White Lily brand was founded in 1883 in Knoxville, TN as the Knoxville Milling Company (KMC) OR as the Knoxville City Mills.

In 1887, James Allen Smith purchased KMC and renamed the mill the J. Allen Smith Co.

During World War II, war rations were that only straight grade could be sold, so the White Lily brand was taken off the market, because only the best flour could be White Lily.

In 1994 J. Allen Smith & Company is combined with Great Western.

In 1972 White Lily was acquired by Dixie Portland Flour Mills.

In 1991, White Lily was acquired by Windmill Corporation.

In 1995, C.H. Guenther & Son, Inc. acquired White Lily.

In 2003, White Lily entered the frozen dough category with four varieties of Frozen Biscuits, and introduced White Lily Quick Grits.

In 2005, Two additional frozen biscuit varieties were introduced.

In October 2006, The J.M. Smucker Company (NYSE: SJM) announced it had acquired the White Lily brand from C.H. Guenther & Son, Inc., parent company of The White Lily Foods Company. This acquisition did not include the Knoxville, TN mill, which was closed in 2008.

In 2008, White Lily flour production was moved to Ohio, the number one producer of soft winter red wheat. It is also where The J.M. Smucker Company is headquartered. The Ohio milling facility is a fifth generation family milling operation which has served as a secondary miller of White Lily flour for generations.

Products

 * Flour
 * All-Purpose Flour
 * Self-Rising Flour
 * Unbleached Self-Rising Flour
 * Unbleached Bread Flour
 * Cornmeal
 * White Cornmeal Mix
 * Buttermilk White Cornmeal Mix
 * Grits
 * Quick Grits
 * Frozen Biscuits
 * Southern Style Biscuits
 * Buttermilk Biscuits
 * Taste of Butter Biscuits
 * Cinnamon & Icing Biscuits

White Lily Flour
White Lily Flour is milled from only 100% pure, soft red winter wheat. Soft winter wheat is a variety of wheat that has a low protein content and low gluten content. It is the type of flour often recommended by bakers for cakes, biscuits, and quick breads. White Lily All-Purpose Flour is lower in protein content because the soft wheat is pure -- not blended with hard wheat. (Hard wheat has a much higher protein content and gluten content.)

White Lily Bread Flour is made with hard wheat flour, which is higher in protein and gluten, which is ideal for bread making. White Lily Bread Flour uses Ascorbic Acid (Vitamin C) as a dough conditioner. There is no potassium bromate added to White Lily Bread Flour.

Substitution
White Lily flour can be substituted for other all-purpose flours. However, White Lily Flour is lighter, so more flour must be added. For every cup of flour in a recipe, use 1 cup plus 2 Tablespoons of White Lily Flour. The weight of White Lily Flour will be the same as the weight of other all-purpose flours. Since bags are packaged by weight, you will get the same number of portions from White Lily Flour as other flours.

White Lily Cornmeal Mixes
White Lily Cornmeal Mixes are ground from the whole kernel of white corn and have a small amount of White Lily Flour added.

White Lily Quick Grits
White Lily Quick Grits are ground course.

White Lily Frozen Biscuits
White Lily Frozen Biscuits are made with White Lily Flour and Cornmeal, do not require thawing before baking, and come in resealable bags.