The Rye Baker

"An instant classic" -- Peter Reinhart
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New Products


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 NYB Craft Flour Type 550
Price: $7.95
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 ... more info


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 Grain Craft Mondako Bleached Enriched Flour
Price: $5.95
Approximate analysis (14% moisture): Protein 12.0%, Ash 0.50% Mondako is Pendleton Mills' standard bread flour, with superior gluten formation and ... more info


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NYB Pumpernickel FlourPantry
Price: $27.95
The NYB Pumpernickel FlourPantry complements our Rye FlourPantry. It includes darker and heartier rye flours and meals that are ideal for Central and ... more info


Add:
NYB Craft FlourPantry
Price: $29.95
The NYB Craft FlourPantry consists of four NYB custom blends, each with its unique personality, designed specifically for European-style hearth ... more info


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 Bay State Medium Rye Meal
Price: $8.95
Crushed whole-grain rye which is then ground to a medium texture. Medium rye meal is perfect for pumpernickels and table ryes that are rich in ... more info


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 Bay State Fine Rye Meal
Price: $8.95
Crushed whole-grain rye which is then ground to a fine texture, slightly coarser than medium rye flour. It is rye meal that gives pumpernickels and ... more info


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 NYB Craft Flour Type 85
Price: $7.95
Approximate analysis (14% moisture): Protein 12.1%, Ash 0.89% NYB Craft Flour Type 85 flour is a darker, more flavorful, high-extraction French-style ... more info


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 NYB Craft Flour Type 65
Price: $7.95
Approximate analysis (14% moisture): Protein 11.0%, Ash 0.67% French bakers consistently use Type 65 flour for the great bulk of their products. ... more info


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 Ardent Mills Stone Ground Whole Wheat Flour - Fine
Price: $4.95
Approximate analysis (14% moisture): Protein 13.7%, Ash 1.80% ConAgra's fine-ground whole wheat flour is milled from hard red and/or white spring ... more info


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 Antimo Caputo Tipo 00 Pizzeria Flour
Price: $8.95
Approximate analysis (14% moisture): Protein 11.50%, Ash 0.52% Produced in Naples since 1924 from a blend of hard and soft wheats, Antimo Caputo ... more info




Copyright © 2019 The New York Bakers Robert Weeks Design

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.