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Montana Sunlight represents the middle ground between strong bread flours, which average 13.5% protein, and standard bread flours, the protein content of which is in the 12.5% to 12.7% range. Use it where you would use regular bread flours in applications calling for longer fermentation and/or cold retardation, or when you desire a slightly chewier crumb. 5 lb./2.27 kg. poly bag.
