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Bread Flour
แป้งขนมปัง
Milled from hard wheat varieties, bread flour features a high protein content (12–14%) that develops a strong gluten network upon hydration and kneading, producing chewier textures and excellent structure for yeast-leavened breads. Serves as a primary carbohydrate energy source with higher plant-based protein content than standard all-purpose or cake flours. Ideal for healthy home baking setups, easily blended with whole grain, oat, or seed flours to elevate fiber content and slow glycemic response.
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How to choose & cook
Selection Guide : Opt for unbleached bread flour to avoid chemical bleaching agents. Ensure the packaging is tightly sealed without signs of moisture or pantry pests.
Cooking & Storage :
Cooking Tips : Perfect for artisan yeast breads, whole-grain loaves, and healthy pizza doughs. Sift before measuring for consistent baking performance.
Storage : Transfer to an airtight container and store in a cool, dry pantry, or refrigerate/freeze to prevent pests and extend shelf life for 6–12 months.
