Hi Gluten

High-gluten flour, also known as bread flour, is a type of flour with a high protein content specifically designed for making yeast breads, pizza dough, and other baked goods that require a strong gluten structure. With a protein content ranging from 12% to 14%, high-gluten flour provides elasticity and structure to dough, resulting in a chewy and well-textured final product.

In the baking industry, high-gluten flour is essential for producing bread with a chewy crust and airy crumb, as well as pizza dough that is stretchy and resilient. Its high protein content enables the dough to trap carbon dioxide gas produced by yeast, leading to a light and airy texture in baked goods.

Importers and manufacturers of high-gluten flour must adhere to food safety regulations and quality standards to ensure the consistency and performance of the flour. Proper storage, handling, and packaging practices are essential to maintain the freshness and integrity of the product.

Whether used in artisan bakeries or commercial pizza kitchens, high-gluten flour is a key ingredient for achieving the desired texture and structure in yeast-risen doughs. Its strength and elasticity make it a preferred choice for creating crusty breads and chewy pizza crusts.