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The Rye Baker


NYB Craft Flour Type 550


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Approximate analysis (14% moisture): Protein 10.8%, Ash 0.50%

In Germany, Type 550 flour (equivalent to French Type 55 flour) sets the standard for their white breads and pretzels. Especially designed for high-hydration hearth breads like ciabatta and pain a la ancienne, NYB's Craft Flour Type 550 consistently delivers an open crumb and thin, crispy crust. 5 lb./2.27 kg. poly bag.

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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.