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Bread Flour

Bread Flour

While many bread recipes call for all-purpose flour, bread flour works best most of the time to help you achieve baked goods that are crispy on the outside but soft, chewy and airy on the inside. It is also a high-protein flour that produces more gluten to keep the dough stretchy, which is needed not just when baking bread, but also for many other baked goods like pizza. Keep reading to find out more about bread flour.

Bread Flour

Bread flour is a high-protein flour, typically containing 12 to 14% of protein, that provides structure to baked goods. A higher protein content results in a dough that has more gluten, which is the key to elasticity for a chewier and airier texture. While bread flour typically requires more kneading to create a strong gluten structure, the end result is going to be worth your effort! Our unbleached bread flour with 13.1% of protein content is perfect for all varieties of bread and buns, as well as other flour-based products, delivering consistent results.

Protein: 13.1%

Bread flour, as its name suggests, is typically used to make bread. But it is also a great option for other baked goods with chewy textures such as pizzas, pretzels and bagels. Browse some of our recipes incorporating bread flour.
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