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The high extraction, high protein flour is made from Glenn, hard red spring wheat. Bakers use this hi-gluten flour when they knead strong flour. A great choice for bagels, pizza and breads that may have other flours with less strength like spelt, rye, or barley. Grains: Hard Red Spring Wheat Extraction: 83% Protein: 15% Source: Thrall Farm, Windsor, CT Ways to Use High Protein Flour: Breads, Pizza, and Bagels
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🇺🇸 Ship from USA · On Agora since 2025
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