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You can count on this premium, high-gluten spring wheat flour for excellent fermentation tolerance and machinability, along with reliable volume and absorption. It works well in straight doughs, sponge doughs and frozen doughs.
Bagels, braided breads, croissants, French breads, hard rolls, hearth breads, Italian breads, Kaiser rolls, pita breads, specialty breads.
|Ash % (14% M.B.)||0.54||Target|
|Protein % (14% M.B.)||14.0||Target|
|Falling number value||260||+/- 30|
Based on 100g