Description
General flour is a high-protein flour used for baking, particularly breads, because its gluten develops into a strong, stretchy dough that holds its shape and traps gas for a better rise and chewier texture. It is milled from hard wheat varieties, such as hard red spring or hard red winter wheat, and is known for its high elasticity, high water absorption, and ability to produce products with excellent volume and a fine, soft crumb.
