Stone-Ground & Whole Grain Flour

Best for New York

Strength: Very strong W 380

Best for New York

Strength: Strong W 320–340

Best for New York

Strength: Strong W 280–320

Best for Pasta

Strength: Medium W 230

Best for Sourdough

13.5% protein

Best for Dusting

11.5% protein

Everyday all-purpose

Strength: Medium W 200–250

Best for Bread

Best for Bread

Strength: Strong W 290–310

Best for Bread

Strength: Very strong W 400

Best for Bread

Best for Baguette & French bread

Best for Cakes & cookies

Strength: Low W 180–200