Sir Galahad
50lb. | #12050
This is the flour of choice for artisan breads and yeasted pastries. Equivalent to a French Type 55 (milled from premium hard winter wheat), it can best be described as an all-purpose or low-protein bread flour, making it very versatile in a bakery. It yields a dough that handles easily and has great fermentation tolerance. Ideal for artisan breads, laminated dough, and Neapolitan pizza as well as cookies, scones, and quick breads.
- 11.7% Protein
- .50% Ash
- Malted, Enriched
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Contact us
Our Bakery Flour Sales team members come from milling and baking backgrounds—which means we're knowledgeable about what you really need, and can offer the products and services to make your business a success.
We're available Monday-Friday from 8am to 5pm Eastern Time.
Quality & Consistency
Tight protein level specifications (+/-0.2%) mean more consistent baking results.
Never Bleached, Never Bromated®
Our flours contain no bleach, no bromate, no artificial preservatives of any kind, ever...
100% American Grown
We support American farmers who produce the best, highest-quality wheat. All our wheat flour is grown and milled in the United States.
