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BREAD FLOUR → High Protein Flour

To make all types of breads or buns such as white bread, sandwich bread, raisin bread, sweet bun, stuffed bun and other flour-based products requiring high gluten.

  • protein content of about 11%-13.5%
  • more active and smooth, and is not easy to form lumps by hand
  • bread and noodles with elasticity and chewiness
  • mostly used in muffins (thousand layers) and cream hollow cakes (puffs)

 

How to storage

→Should be stored in a cool, dry place and preferably in a tightly sealed container. It can also be stored in the freezer using airtight containers or in freezer bags.

 

The picture above is for reference only. The real object should be considered final.

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