Bread Flour for Cool, Dry Place

Bread flour is a high-protein flour made from hard wheat varieties. It has a higher gluten content compared to all-purpose flour, making it ideal for baking bread and other yeast-risen baked goods.
Grades Quality
Bread flour quality depends on factors such as protein content, gluten strength, and milling process. Higher quality flour will have a fine texture, consistent color, and strong gluten formation.
Varieties
Varieties include regular bread flour and organic bread flour, which is produced from organically grown wheat without synthetic additives or pesticides.
Health Benefits
Bread flour is a good source of protein, fiber, vitamins, and minerals. It supports muscle growth, energy production, and overall health when consumed as part of a balanced diet.
Storage Tips Shelf Life
Store bread flour in an airtight container in a cool, dry place. Properly stored, it can last for up to six to twelve months.