What are the benefits of high-protein flour?
Higher gluten flour increases elasticity of dough which helps create more bake volume and chewier products.
The proteins in flour form gluten, which traps air while it bakes. This causes the dough to rise. High-protein flour absorbs a lot of liquid, resulting in a thick, dense batter. This makes the breads chewier and heavier.
Benefits of Higher Protein Flour:
- Excellent mixing, fermentation, and proofing tolerance.
- More extendibility (the dough rolls out better and shrinks less).
- Dough works better with yeast.
- Dough will rise evenly, especially important to pizza makers with their addition of heavy toppings.
- Superior tolerance, stretch and elasticity
- Excellent dough texture
- Superior browning
- Outstanding water absorption
- Improved moistness & softness of dough
- Excellent flavor and improved texture and color.
Heckers and Ceresota High Protein Flour
At Heckers and Ceresota, we craft our flours with a higher protein (gluten) content than traditional all-purpose flours. We believe in higher protein for superior baking.
Heckers and Ceresota All-Purpose Flours more closely resemble a winter patent or European-style patent flour which performs like a domestic bread flour.
Our Promise to You: Unbleached Forever!