Our Baker’s flour is milled from premium unbleached Australian grown wheat that has a minimum protein content of 11.2%.
The high protein content helps to create more gluten when kneaded than a lower-protein ‘all-purpose’ flour, resulting in a stable dough. It is particularly good for bread rolls, loaves, bagels, and pizza bases, but also works well in cakes and pastries.
Storage & Shelf Life: Best used within 3 months, will last up to 12 months following storage above
Country of Origin: Australia
SOLD PER GRAMS