The high extraction, high protein flour is made from Glenn, hard red spring wheat. Bakers use this hi-gluten flour when they knead strong flour. A great choice for bagels, pizza and breads that may have other flours with less strength like spelt, rye, or barley.
Grains: Hard Red Spring Wheat
Extraction: 83%
Protein: 15%
Source: Thrall Farm, Windsor, CT
Ways to Use High Protein Flour: Breads, Pizza, and Bagels
