Stone-Ground & Whole Grain Flour

Best for Long fermentation

Strength: Very strong W 390–420

14.1% protein

Best for Sourdough

Strength: Strong W 240–310

Best for Bread

Strength: Medium W 250–270

Strong all-rounder

Strength: Strong W 260–280

Best for Sourdough

13.5% protein

Best for Sourdough

14.5% protein

Best for Sourdough

Strength: Strong W 280–300

Best for Bread

12.5% protein

Best for New York

Strength: Very strong W 380

Best for Cakes & cookies

Strength: Medium W 200–220

Best for Bread

Strength: Strong W 280–300