On 2017-07-25 7:49 AM, Ed Pawlowski wrote:

> We've been using unbleached for years. No one has ever complained about
> the color. I'm using some later today to make a chocolate cake. Will
> anyone know if it is bleached?
>
> I see no reason to add a chemical process.

Bleaching is a way a speeding up the aging process that lightens and
softens flour. Unbleached flour becomes bleached in time.