Strong White Bread Flour

Strong white bread flour is another name for bread flour. The main difference between strong bread flour and other types of flour is its protein content. Strong bread flour is made from “hard” wheat varieties and has more protein, from 12 to 14 percent. This creates more rise and structural support in the dough, allowing the final product to lift and hold shape. It also creates a chewier texture and more browning in the crust. 

For comparison, plain flour typically contains only 10 to 12 percent protein, resulting in lighter textures, which is ideal for cookies, cakes and other baking products that don’t need to expand and rise.

Buy Strong White Bread Flour at Ratton Pantry.