PLEASE NOTE THIS PRODUCT IS ONLY AVAILABLE ON PREORDER FOR NOW AND WILL START SHIPPING 17 MAY
In South Africa the "strongest" flours we have are typically around 11-12g protein per 100g flour, this flour has 15.5g - bear in mind not all protein converts into gluten as the ratio of glutenin to gliadin is never exactly 1:1. This flour forms over 14g gluten per 100g flour - it is easily the strongest flour ever sold in South Africa. The alveograph machine is used in lab testing to measure dough strength (its ability to retain its shape after long fermentation times) represented by the "W number" of a flour - the strongest South African flours are still under W300 whereas this flour is 440-470.
Due to its high strength this flour is ideal for long fermentation and sourdough breads, pan de cristal, highly enriched doughs like brioche, panettone and pandoro, and also for long fermentation pizza, and amazing open crumb croissants.
W 440-470, P / L: 0.55-0.65