What is the difference between baker’s flour and plain flour? Plain flour and bakers flour have different protein content. Some varieties are best for cookies and cakes, while others are better for bread!
Baker’s flour is used for bread baking, also known as T55 (55 represents the amount of minerals in the flour). It is ideal for laminated doughs and has a high protein and gluten quantity. Higher protein content helps create more gluten, which gives bread its characteristic chew.
Milled specifically for baking, it is wonderful for all your home-baked bread.