Sifted Bread Wheat Flour - T80

 This sifted bread wheat flour is stone milled in small batches using our specialty hard white bread wheat varieties. Given a moderately high extraction rate of 75-80%, the flour retains only very tiny specs of bran and germ, thus allows for excellent gluten development while retaining the natural aroma of wheat. We recommend it as a base flour for all lean breads. You can add low ash content flours i.e. artisan pizza or viennoiserie wheat flour to it, if looking for a more open crumb, AND can add whole bread wheat flour to it, if looking for a more nutritional and complex flavour profile.

Some of the functional characteristics of this flour are as follows:

• Moisture: ~10-11%

• Protein: ~ 12.8%

• Extraction Rate: ~80%

• Hydration Ability: ~85%

• Ash Content: ~0.85% (Equivalent to Tipo 80 bio or Tipol)

Storage instructions:
Given the high moisture content, we recommend using this flour within 30 days of order if kept at room temperature or keep it refrigerated to keep the enzymatic activity in check, in which case you must use the flour within 4 months of order.

Note:
This flour contains almost no bran or germ, thus has a pale yellow-white appearance naturally, and is free of any adulterants of any sorts. You are advised to pair it with other stone milled flours (whole or sifted) from our collection if want to add more nutrition, flavour and texture to your bakes.