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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+
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® is a registered trademark of...

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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 lb./2.27 kg. poly bag....

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Approximate analysis (14% moisture): Protein 14.2%, Ash 0.56% The highest protein level of the high-gluten flours, Gold Medal™ King Kaiser™ is best for hard rolls, crusty hearth breads, and pizza crusts. 5 lb./2.27 kg. poly bag. King Kaiser™ is a registered trademark of General Mills, Inc. King Kaiser™ flour is produced...

Approximate analysis (14% moisture): Protein 13.0%, Ash 0.54% Power Flour is a premium, high-gluten flour milled from northern hard red spring wheat. Designed to produce baked goods that require long fermentation and retardation periods, Power is also perfectly blended for pan and thick crust pizza formulas. 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.