Published by: Gourmet Sleuth
Last Updated: 02/26/2014
Copyright General Mills
Gold Medal Wondra instantized flour introduced
In May, Gold Medal Wondra Instantized Flour was introduced. It was an all-purpose flour in a revolutionary new granular form. It was made by a process of agglomeration of small flour particles to make a more uniform instantized product. There were no chemical additions in the processing and the baking characteristics of all-purpose flour were not changed. Wondra had the same nutritional food value as any other enriched flour and was made of a specially selected blend of wheats to make it suitable for all types of baking. Wondra. was particularly useful for making lump-free sauces and gravies because it dispersed instantly in cold liquids. It poured freely and evenly and measured the same, cup after cup, because of its controlled uniformity. Wondra was also dust-free. (The name was later changed to Wondra Quick- Mixing Flour.)
Gold Medal Wondra Flour Pour ‘n Shake container introduced (labeled "Sauce ‘n Gravy in January, 1986)
In June, Wondra Instantized Flour was introduced in a 13.5 ounce Pour 'n Shake container. The convenient, round cardboard cylinder had a plastic tip with a slot for pouring and measuring, it also had holes for shaking. (The Pour 'n Shake container was labeled "Sauce 'n Gravy" in January, 1986.)
Gold Medal Wondra Flour’s 13.5 ounce Pour ‘n Shake container was labeled "Sauce ‘n Gravy"
In December, Gold Medal Wondra Flour's 13.5-ounce Pour 'n Shake container was labeled "Sauce 'n Gravy
Gold Medal Wondra Flour 2-pound box introduced
In January, Gold Medal Wondra Flour's 2- and 5-pound sacks were repositioned on the market and a 2-pound (32-ounce) box was introduced.