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I'm great for baking breads as I have a higher level of gluten in me. Sometimes also called 'bread flour', 'strong flour' or 'baker's flour' and is made from semi-hard wheat. It has a medium to high protein content and is used for breads as it helps to create elasticity in bread. High grade flour has a high protein
It was not what I needed which was my mistake. I need a strong bakers flour that has about 13% protein in it. The high grade flour was fine for all my other baking.
