High protein flour is best for making the perfect bread!
Protein content is directly related to how much gluten can be formed using that particular flour. Gluten helps create structure and determine texture in your final baked good. Flours with low protein contents will generate less gluten and flours with high protein content will create more.
To form the dense chewy structure of bread, high protein flour is what you are looking for, so that you can create as much gluten as possible.
Wholemeal Flour is made from grains that have not undergone heavy processing.
Bran and germ are retained during processing, making wholemeal flour higher in fibre and more nutritious than white flour.
Higher in Fiber, which helps prevents constipation, lowers blood cholesterol, weight management, maintain blood sugar level.
Higer in Vitamin and Mineral content; including folate, riboflavin and vitamins B-1, B-3 and B-5.
Product of Turkey