Below is a list of all known varieties for Bread Flour. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Bread Flour (Canadian High-Protein) | Flour milled from hard Canadian wheat, prized for its very high protein content (14-15%) and excellent oven spring. |
| High-Altitude Bread Flour | Flour milled for areas above 5,000 feet, often with specific protein and ash content adjustments for lower-pressure baking. |
| High-Extraction Artisan Flour | Flour milled to an approximate 80-85% extraction rate, retaining the flavor of the bran while achieving the performance of white flour. |
| High-Gluten Flour | Flour with higher protein content than standard bread flour, ideal for high-chew products like bagels and certain specialty breads. |
| High-Protein Whole Wheat Flour | Whole wheat flour specially milled from hard red spring wheat to achieve high protein (13-15%), ideal for whole-grain artisan breads. |