bread flour is the strongest of all flours with a high protein content at 12 to 14 percent. This comes in handy when baking yeasted breads because of the strong gluten content required to make the bread rise properly. Bread flour makes for a better volume and a chewier crumb with your bakes.

Best Used For: Artisan breads, yeast breads, bagels, pretzels and pizza dough

Nutrition Information
100 g Bakery Flour Will Provide