SKUStrong Flour And High-Gluten Flour
Available(In Stock)
Its high protein content (12-14%) creates a robust gluten structure, resulting in a chewier, more elastic dough that can hold air bubbles and rise well during fermentation, leading to baked goods with a desirable texture and shape.
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Its high protein content (12-14%) creates a robust gluten structure, resulting in a chewier, more elastic dough that can hold air bubbles and rise well during fermentation, leading to baked goods with a desirable texture and shape.
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