Bread Flour
High-protein strong flour for superior bread and yeast baking
- High protein for strong gluten
- Excellent dough elasticity
- Superior bread volume and texture
- Consistent baking performance
About Bread Flour
Bread Flour is a high-protein, strong flour formulated to develop the gluten structure essential for well-risen, chewy bread. As a specialist bread flour supplier, Rung Taweewattana Co., Ltd. exports premium bread flour to bakeries, food manufacturers, and distributors worldwide.
With a higher protein content than all purpose flour, bread flour produces strong, elastic dough that traps gas efficiently, giving bread excellent volume, structure, and texture. It is the flour of choice for artisan loaves, baguettes, pizza bases, and yeast-raised products.
Our bread flour is milled to consistent protein and performance specifications, packed in food-grade formats, and shipped with complete documentation and full traceability.
Specifications
| Type | High-protein bread flour |
|---|---|
| Protein | 12–14% |
| Moisture | 14% max |
| Ash content | 0.5–0.65% |
| Water absorption | High |
Available Grades & Types
Bread Flour
Strong high-protein baking flour
Quality Standards
- Milled to high-protein specification
- Food-grade production controls
- SGS / Intertek inspection available
- Consistent gluten strength
Processing & Handling
- 1Hard wheat cleaned and conditioned
- 2Milled and sifted to high-protein grade
- 3Blended for consistent strength
- 4Quality-tested and packed
Packaging Options
Retail bags
1kg, 2kg paper or PP bags
Wholesale bags
25kg, 50kg food-grade bags
Jumbo bags
500kg / 1,000kg bulk bags
- 20ft container: approx. 25 MT bagged
Storage & Shelf Life
- Store in a cool, dry, well-ventilated warehouse
- Keep away from moisture and humidity
- Palletized and protected from pests
- Away from strong odours and chemicals
Applications
- Artisan bread and loaves
- Pizza and baguettes
- Yeast-raised products
- Commercial bakeries
Frequently Asked Questions
What makes bread flour different from all purpose flour?+
Bread flour has a higher protein content, producing stronger gluten and better structure for bread and yeast-raised products.
What protein level is your bread flour?+
Our bread flour typically has a protein content of 12–14% for strong dough development.
Is bread flour suitable for pizza?+
Yes. Its high gluten strength makes bread flour excellent for chewy, well-structured pizza bases.
Inquire about Bread Flour
Tell us your required volume, packing and destination. Our export team responds within 24 hours.
Related Products
View all Flour
Wheat Flour
Consistently milled wheat flour for baking and food manufacturing
All Purpose Flour
Versatile medium-protein flour for everyday baking and cooking
