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Best for Bread

Strength: Medium W 250–270

Best for Sourdough & Focaccia

13.1% protein

Best for New York

13.1% protein

Best for Neapolitan

Strength: Strong W 310–330

13% protein

Best for Bread

12.5% protein

14.1% protein

Best for Sourdough & Focaccia

Strength: Strong W 240–310

Best for Starter feeding & Panettone

Strength: Very strong W 400–420

Best for Bread

Strength: Strong W 280–300

14.1% protein

Best for Dusting

Best for Cakes & cookies

Strength: Medium W 200–220

Best for Focaccia

14% protein

13.1% protein

Best for Neapolitan

Strength: Strong W 310–330

Best for Dusting

9.9% protein