(for Stone Oven Loaves)

It is used in making all kinds of French rolls / loaves. Since it is a kind with high gluten content and quality, dough rolling out is good and the amount of water retention is high so, this increases the product yield. It enables not to dry during rolling out and also allows easy shaping of the dough. It is a kind of flour for loaf bread that provides puffiness, toasting and homogenous pore structure in the bread