The main difference between bread flour and all-purpose flour is a matter of protein. Bread flour, which comes in white and whole wheat varieties, has a higher protein content than all-purpose, usually 11-13%. It’s called “bread flour” because most bread requires higher amounts of protein to produce lots of gluten. Gluten is the stringy strands that give bread dough it’s stretch and elasticity, and baked bread its characteristic chew. Kneading dough develops a network of gluten strands that trap air and produce the airy holes characteristic of many breads.
- Bread rolls (soft or crusty)
- Loaves such as sourdough or high tin breads
- Pizza bases
- Homemade pasta
Ingredients: Fortified Wheat Flour (Vit A, B1, B2, Niacin, B6, Folic Acid, B12, Zinc and Iron), Ascorbic Acid
Storage: Store in an airtight container in a cool, dry place, away from direct sunlight. 6 months shelf life or longer in freezer
Maisha Flour Mills Ltd. started as a small family business in 1993 with only a handful of staff and vehicles, having taken over a mill which had been closed for some time. Over time the company has evolved from a humble family business into a professionally managed organization that is highly respected in its field of operation, but still upholds family values. The mill is located approximately 160 km from Nairobi, in Kiganjo, Nyeri District within the beautiful and celebrated Mt. Kenya region. Maisha Flour Mills Ltd prides in its use of the best machinery and the choicest wheat varieties to produce the best flours.