High-Gluten Flour

High-gluten flour, which contains more than 14% protein, is the strongest bread flour available. Hi-gluten flour is milled from hard red spring wheat and consists of 90% to 95% of the wheat kernel after it's been stripped of its bran layer. High-gluten flours work best when chewiness and crustiness are desired, such as in bagels, pizza crusts, Kaiser rolls and "Italian" breads. Some high-gluten flours, in particular first clear flour - which isn't a true patent flour - also are used widely to fortify breads made from  grains that contain little or no gluten, such as traditional Jewish deli-style rye bread, and breads made from barley, buckwheat, and oat flour.



Item Name Price-

General Mills All-Trumps High-Gluten Flour

Approximate analysis (14% moisture): Protein 14.2%, Ash 0.55%

The premium high gluten flour, All Trumps is a true legend in the baking industry, and continues to be the standard against which all high gluten flours are measured. The highest protein level of the high gluten flours. 5 lb./2.27 kg. poly bag.

$7.95
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NYB Xtra Strong Bread Flour

Approximate analysis (14% moisture): Protein 13.5%, Ash 0.55%

A high gluten spring wheat flour with a slightly lower protein level than All Trumps, Sir Lancelot and other high-gluten flours. Ideal for breads of large volume , good grain and texture. Excellent for all types of hearth breads as well as rye and wheat breads...

$7.95
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King Arthur Sir Lancelot High-Gluten Flour

Approximate analysis (14% moisture): Protein 14.2%, Ash 0.52%

The finest 100% spring wheat high-gluten flour with unmatched absorption and performance for baked goods requiring extra strength. 5 lb./2.27 kg. poly bag.

$7.95
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ConAgra Kyrol High-Gluten Flour (Bleached)

Approximate analysis (14% moisture): Protein 14.0%, Ash 0.54%

Kyrol is a premium high-gluten flour milled from cleaned, sound hard wheat. Hearth breads, hard and Kaiser rolls, bagels, European crusty breads, rye breads, and thin-crust pizza dough. 5 lb./2.27 kg. poly bag.

$7.95
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ConAgra ISIS Unbleached First Clear Flour

Approximate analysis (14% moisture): Protein 13.9%, Ash 0.85%

We've been looking for an unbleached first clear flour for years and finally found it. ConAgra produces this enriched malted flour for the artisan bakery trade, where it provides a workable alternative to French Type 110 and German Type 1050 flour. Use it in rye...

$8.95
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