The Rye Baker

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The Rye Baker


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

Ardent Mills Kyrol® High-Gluten Flour (Bleached)

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

ConAgra 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.

ConAgra Kyrol®...

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General Mills All-Trumps® High-Gluten Flour

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

Unbleached and unbromated. 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...

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Miller First Clear Flour (Unbleached)

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. Miller Milling 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...

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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...

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Product descriptions of non-NYB flours originate with the manufacturers and are solely used to identify product being sold.
The New York Bakers purchases professional flours in large quantities, repackages them and passes the savings onto you, our customers.