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.