Professional flour for making buns and breads. Supply may vary from one supplier to another – so some variation is possible.
Designed to produce individual upright loaves and rolls that may be well baked on the oven sole. Milled with low levels of starch damage to produce robust, tolerant doughs that contain low levels of free water.
It is especially suitable for the production of normal or laminated yeast raised products over a long or interrupted fermentation by Conventional, Artisan and Sourdough methods. This flour provides excellent performance when bold, well-shaped products are expected from doughs, and especially where goods are retarded, or partly baked and frozen.