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Robin Hood Best For Bread Flour 2.5k
Robin Hood Best For Bread Flour 2.5k


 
List Price: $8.98
Our Price: $8.98

Product Code: ROBINHOOD012
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Description
 
Robin Hood Best For Bread Homestyle White Flour is produced from the top milling grades of Canadian hard red spring wheat.
Features
  • It has been specially formulated for baking bread. Whether you're baking from scratch or using a bread machine, Best For Bread Homestyle White Flour will produce breads that are higher in volume with a lighter, more even texture. This is why Best For Bread Homestyle White Flour will make you the most popular baker on the block.
  • A Helping Hand - Wartime
  • Robin Hood milled "G.R. Flour", and sent thousands of tonnes overseas as foreign aid. "G.R. Flour" was known by two names, "George Rex Flour", after the English King, and "Government Reserve Flour" because it fed thousands of needy Europeans.
  • “Canadian flour is a harder flour - we have a shorter growing season and a harsher winter but overall, spring wheat or hard red wheat grows 'better' in Canada than the U.S. in that we produce a flour with a higher percentage of gluten or protein. This makes for 'spine' in a flour - offering chewiness in bread, etc. Bakers just say it is a harder or softer flour.
  • ALL flours are blended however, to become 'all purpose' (a compromise of hard and soft flours) in the states and Canada so that the flour is stable (in the bag) from year to year. That said, the average protein percentage in our all purpose (never mind our bread flour) is a bit higher....
  • The bottom line is: for bread machines, one might need to add more U.S. flour to get the right consistency of dough AND in the end, it might be a wee bit less chewy of crumb than a bread made with Canadian flour (in a machine or not). In other words, one will have success either way but the high regard the world holds for our dear Canadian flour is due to its exceptional performance in things like bread, bagels, rolls, baguettes. You don't really need much adjustment - you can just count on more success in the baking. French bakers would give their eye teeth to have this flour at their disposal.” Marcy Goldman - Canadian Baker/Author

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