STORE TO CAR PICK UP ONLY!
HIGH GLUTEN flour, also called high-protein or bread flour, is a special type of flour used for products where you want a chewy texture and yeasty taste.
Gluten is a protein in wheat that provides dough with elasticity and strength.
High-gluten flour offers certain advantages when baking yeast-based breads.

Features
High-gluten flour is specially formulated so most of the starch has been removed, leaving more protein. Traditional all-purpose flour contains about 10 to 11 g of protein per cup, while high-gluten flour has about 14 g per cup. More gluten means a higher rise and lighter texture in yeast breads. High-gluten flour usually includes some malted barley flour and vitamin C or potassium bromate. The addition of these ingredients improves the yeast's activity and the elasticity of the dough.
SHELF LIFE and STORAGE TEMPERATURE Flour storage area should be clean and dry. Temperature should be less than 80°F with a relative humidity of 70% or less. Under these conditions, the storage life of wheat flours is 12 months from the manufacture date. Flour is especially susceptible to insect infestation. It should be monitored regularly for evidence of insects. Flour should be stored away from walls to allow for adequate inspection (18” is recommended) and first in first out inventory control should be utilized. It should also be stored in dry areas away from materials with strong odors. MANUFACTURING CODE INFORMATION The code date is printed on one gusset (side) of the bag. The production code date format for bakery flour products is as follows: Format: 25NOV8 PC (other information) 25 = Day NOV = Month of November 8 = Year, 2018 PC = Plant Code Other information could include line number, shift, time Month abbreviations: January JAN July JUL February FEB August AUG March MAR September SEP April APR October OCT May MAY November NOV June JUN December DEC

Perfect for making pizza!
Bleached enriched bromated, HIGH GLUTEN flour.
Ingredients: Wheat flour, malted barley flour, niacin, iron, potassium bromated,
thiamine mononitrate, ribflavin, folic acid. #50111
More info at www.gmflour.com
HIGH GLUTEN flour, also called high-protein or bread flour, is a special type of flour used for products where you want a chewy texture and yeasty taste.
Gluten is a protein in wheat that provides dough with elasticity and strength.
High-gluten flour offers certain advantages when baking yeast-based breads.

CHEMICAL COMPOSITION (14.0% Moisture basis) Moisture 14.0% Maximum
Protein 14.2% +/- 0.2%
Ash 0.56% +/- 0.03%
TREATMENT
1.Enriched Bakers HIGH GLUTEN enriched flour
UNBLEACHED/UNBROMATED
Ingredients: Wheat flour, malted barley flour, niacin, iron, thiamine monitrate, riboflavin, folic acid.
More info at, copy and paste link below.

#50143http://www.professionalbakingsolutions.com/product/all-trumps-enriched-high-gluten-unbleached-unbromated-flour/50143000?mct=Flour&ct=high-gluten&typ=Type

STORE TO CAR PICK UP ONLY!
Bakers HIGH GLUTEN enriched flour.
#50143 UNBLEACHED/ UNBROMATED
CHEMICAL COMPOSITION (14.0% Moisture basis) Moisture 14.0% Maximum
Protein 14.2% +/- 0.2%
Ash 0.56% +/- 0.03%
Ingredients: Wheat flour, malted barley flour, niacin, iron, thiamine monitrate, riboflavin, folic acid.
High-gluten flour, also called high-protein or bread flour, is a special type of flour used for products where you want a chewy texture and yeasty taste.
Gluten is a protein in wheat that provides dough with elasticity and strength.
High-gluten flour offers certain advantages when baking yeast-based breads.
Features High-gluten flour is specially formulated so most of the starch has been removed, leaving more protein. Traditional all-purpose flour contains about 10 to 11 g of protein per cup, while high-gluten flour has about 14 g per cup. More gluten means a higher rise and lighter texture in yeast breads. High-gluten flour usually includes some malted barley flour and vitamin C or potassium bromate. The addition of these ingredients improves the yeast's activity and the elasticity of the dough.
SHELF LIFE and STORAGE TEMPERATURE Flour storage area should be clean and dry. Temperature should be less than 80°F with a relative humidity of 70% or less. Under these conditions, the storage life of wheat flours is 12 months from the manufacture date. Flour is especially susceptible to insect infestation. It should be monitored regularly for evidence of insects. Flour should be stored away from walls to allow for adequate inspection (18” is recommended) and first in first out inventory control should be utilized. It should also be stored in dry areas away from materials with strong odors. MANUFACTURING CODE INFORMATION The code date is printed on one gusset (side) of the bag. The production code date format for bakery flour products is as follows: Format: 25NOV8 PC (other information) 25 = Day NOV = Month of November 8 = Year, 2018 PC = Plant Code Other information could include line number, shift, time Month abbreviations: January JAN July JUL February FEB August AUG March MAR September SEP April APR October OCT May MAY November NOV June JUN December DEC

Penn Mac is dedicated to providing our customers with the best of the best in imported Italian goods.
From head restaurant chefs to stay-at-home pizza makers, the consensus is clear: people love Antico Molino Caputo.
2.2Lb Bag

The perfect choice for those seeking to create authentic, traditional, and artisan-style recipes, especially when it comes to pizza and bread making.
5Lb
It preforms best at 500-750 degree's.
We repackaged from the 50Lb bag.

STORE TO CAR PICK UP ONLY!

A very elastic gluten and soft starch favour the formation of mixtures with very good moisturizing, light, with perfect leavening, which satisfies the needs of the beat pizza making masters.
Ideal for the classical neopolitan pizza.
Combining the art of the ancient Neapolitan mills together with modern techniques.
Perfect leavening for the best pizza masters.
No additives, Not bleached, Not bromated.
55Lb Sack-More info at www.molinocaputo.it

Penn Mac is dedicated to providing our customers with the best of the best in imported Italian goods.
From head restaurant chefs to stay-at-home pizza makers, the consensus is clear: people love Antico Molino Caputo.
So, what makes it so good?
Why is it so popular?
Well, for one, it's Italian!
Only in Italy will you find flour milled with mindfulness of gluten content, purity, clarity, and general fineness.
The result of such a fine-tuned, meticulous production process is a product that pleases.
Caputo Italian Pizza Flour is that product - with very little ash content and very high purity.
If you're looking for a product that never leaves quality up to question, you're in the right place!
It really all comes down to which flour is going to help you make the best-tasting pizza.
With Caputo brand, you can be sure that you're making the right decision.
The flour comes conveniently repackaged in a 5Lb bag

100% Italian dry yeast.
Caputo's yeast is fed exclusively with natural ingredients.
It is suitable for all types of leavening and is also perfect for gluten-free recipes.
Easy to store, thanks to the resealable container.
100g

A must have ingredient for making pizza dough!
Sold in an 8oz repackaged plastic container.
Ingredients: Malted barley flour, dextrose, wheat flour.
Malt is sometimes called the European secret ingredient for baking pizza in a conventional home oven, which can't reach the temperatures of a pizzaria brick oven.
A small amount of Malt added to your dough will help it brown and will give it a subtle nutty-caramel sweetness in lower temperatures!
Let your breads rise higher and brown easier!
Diastatic malt powder is the "secret ingredient" savvy bread & Pizza bakers use to promote a strong rise, great texture, and lovely brown crust.
Especially useful when flour does not have barley malt added, as is true for most whole wheat flour and many organic flours.
Active enzymes in diastatic malt help yeast grow fully and efficiently throughout the fermentation period, yielding a good, strong rise and great oven-spring.
Add only a small amount: 1/2 to 1 teaspoon per 3 cups of flour.!

Durum flour, A fine version of semolina. with its high protein content, makes dough with unusually strong gluten.
It's generally used in pizza dough and pasta.
Though you can make bread with durum flour, recipes usually mix durum and regular wheat flour.
5Lb-Ships in a bag and in-store pickups are in a bucket.
Ingredients: Durum wheat flour, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid.

Paneangeli: Mastro Fornaio - Master Baking Yeast.

Use for pizza, cakes, specialty breads and cakes.
Each package comes with three individual servings.

5in X 14in Oblong Flatbread Pizza Crust 2Pk
Toppings are not included
Leaves the traditional pizza crusts in the dust, You will love it!
Ingredients: Wheat, rice flour, soy flour, dried sourdough, natural flavors, water, salt, olive oil and yeast.
Preheat the oven to 400/500 F. (Best in toaster oven on air fry, or top rack in your oven).
Brush a little Extra Virgin olive oil on your crust and sprinkle with salt & pepper.
Put it in the oven for about 4 minutes, pull it back out then garnish the pinsa w/sauce & toppings.
Back in oven for approx for 7 to 9 minutes or until golden brown.

7in X 12in Oblong Flatbread Pizza Crust 2Pk
Leaves the traditional pizza crusts in the dust, You will love it!
Ingredients: Wheat, rice flour, soy flour, dried sourdough, natural flavors, water, salt, olive oil and yeast.
Preheat the oven to 400/500 F. (Best in toaster oven on air fry, or top rack in your oven).
Brush a little Extra Virgin olive oil on your crust and sprinkle with salt & pepper.
Put it in the oven for about 4 minutes, pull it back out then garnish the pinsa w/sauce & toppings.
Back in oven for approx for 7 to 9 minutes or until golden brown.
More info at pinsaromana.us

Homestyle Pizza Shells 12 inch. : 2 Pk

Ingredients: Flour (wheat flour, malted barley flour, niacin, iron, potassium bromate, thiamine mononitrate, riboflavin, folic acid), water, olive pomace oil, yeast (yeast, sorbitan monostearate), soybean oil (soybean oil, lecithin, dimethylpolysiloxane, TBHQ and citric acid), salt (salt, yellow prussiate of soda), sugar, calcium propionate, bromelain.

Homestyle Pizza Shells 9 inch. : 3 Pk

Ingredients: Flour (wheat flour, malted barley flour, niacin, iron, potassium bromate, thiamine mononitrate, riboflavin, folic acid), water, olive pomace oil, yeast (yeast, sorbitan monostearate), soybean oil (soybean oil, lecithin, dimethylpolysiloxane, TBHQ and citric acid), salt (salt, yellow prussiate of soda), sugar, calcium propionate, bromelain.

General Mills Semolina
Sold in 5Lb repackaged bag.
Ingredients: Semolina flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid.

King Arthur Baking Co-Sir Galahad Artisan Flour
We repackaged from the 50Lb sack
For making bread, pizza, or pastries.
This premium flour is made from the finest organic grains and features a unique combination of high-quality proteins that make it perfect for all your baking needs.