Flour without enzymes


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We are setting up a baking application lab at work and are looking for a control flour without any enzymes. Does anyone have any leads?
 
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Contact Keith Giusto at Keith Giusto Bakery Supply In Petaluma, California. Keith is owner operator several companies that includes the entire chain from farmer to distribution of flour. So whatever you need for wheat to flour he’s the guy to talk to.

He’s also worked with UC Davis on developing wheat varieties so he’s extremely knowledgeable.

Edit.

http://www.kgbakerysupply.com/
 
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Thanks for the contact information! I will definitely try Keith! Thank you again!
BTW Keith and his nephew are both master bakers, 3rd and 4th generation. His nephew is internationally regarded as a bread baker, So they understand flour from the production side as well.
 

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