Pizza Flour

What is High Gluten Flour?

High-gluten flour, also called high-protein or bread flour, is a special type of flour used for products where you want a chewy texture and yeasty taste. Gluten is a protein in wheat that provides dough with elasticity and strength. High-gluten flour offers certain advantages when baking yeast-based breads.

High-gluten flour is specially formulated so most of the starch has been removed, leaving more protein. Traditional all-purpose flour contains about 10 to 11 g of protein per cup, while high-gluten flour has about 14 g per cup. More gluten means a higher rise and lighter texture in yeast breads.

High-gluten flour usually includes some malted barley flour and vitamin C or potassium bromate. The addition of these ingredients improves the yeast's activity and the elasticity of the dough.

  • Repackaged in a 5lb bag. Bromated/Bleached, HIGH GLUTEN, High Protein flour, a special type of flour used for products where you want a chewy texture and yeasty taste. Gluten is a protein in wheat that provides dough with elasticity and strength.

  • Bromated/Bleached HIGH GLUTEN, specially formulated so most of the starch has been removed, leaving more protein. Traditional all-purpose flour contains about 10 to 11 g of protein per cup, while high-gluten flour has about 14 g per cup.

  • Bromated/Bleached HIGH GLUTEN, specially formulated so most of the starch has been removed, leaving more protein. Traditional all-purpose flour contains about 10 to 11 g of protein per cup, while high-gluten flour has about 14 g per cup.

  • Repackaged in a 5lb plastic bag. Bakers HIGH GLUTEN enriched flour. UNBLEACHED/UNBROMATED..

  • Bakers HIGH GLUTEN enriched flour. 50lb Sack - code #50143. UNBLEACHED/ UNBROMATED, Ingredients: Wheat flour, malted barley flour, niacin, iron, thiamin monotrate, riboflavin, folic acid.

  • caputo-italian-pizza-flour

    Tipo 00 in a 5lb bag, enough to make 8 to 9 12 inch pizza's. It is all about the gluten content, purity, and clarity, with very little ash content.Go to www.molinocaputo.it for more information about Caputo!

  • 55 Lb Sack-Combining the art of the ancient Neapolitan mills together with modern techniques, Molino Caputo produces flour for true pizza D.O.C. Perfect leavening for the best pizza masters.

  • Antico Molina Caputo Brand, Semola-Di Grano Duro Rimacintata. Remilled Duram-Wheat Semolina. Maximum humidity 15,5%. Keep in a ventilated dry place. 2.2Lb Bag

  • Made by the Lesaffre Yeast Corp-Repackaged from the 50Lb Sack Ingredients: Malted barley flour, dextrose, wheat flour. 60 Lintner, PC24000

  • Use for pizza, cakes, specialty breads and cakes.

  • Perishable: Ingredients: Flour (wheat flour, malted barley flour, niacin, iron, potassium bromate, thiamine mononitrate, riboflavin, folic acid), water, olive pomace oil, yeast (yeast, sorbitan monostearate), soybean oil (soybean oil, lecithin,.....

  • $5.99

    Repackaged in a 5lb bag. Ingredients: Semolina flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid.

  • Made by the Pizza Gourmet- 2pk- All Natural Whole Wheat Pizza Crust. Shells are grilled over a hard charwood at temperatures of 1700-1800 degrees fahrenheit, hence the great smokey flavor and incredible taste.

  • Made by the Pizza Gourmet- 2pk- All Natural White Pizza Crust. Shells are grilled over a hard charwood at temperatures of 1700-1800 degrees fahrenheit, hence the great smokey flavor and incredible taste.

  • The same as active dry yeast, but works twice as fast. Will last 1 year in the refrigerator. 16 oz.