Wheat flour for bread

Bread flour is a type of refined flour specially milled for making bread and bakery products that require a fluffy texture and a good structure. It is characterized by having a higher protein (gluten) content, which provides elasticity and strength to the dough, allowing the bread to rise and have a firm and airy crumb.

Its origin lies in the milling of common wheat (Triticum aestivum), a cereal cultivated for thousands of years in temperate regions worldwide. In baking, special bread wheat flour is essential to achieve optimal results in fermentation and the final texture of the product.

Among its main properties, its high gluten content stands out, responsible for its ability to retain gases during fermentation, which contributes to the dough increasing in volume and having a soft and uniform texture. Additionally, it provides complex carbohydrates, some fiber, and small amounts of protein, B vitamins, and minerals such as iron and magnesium.

In different Latin American countries, this flour may also be known as high-gluten flour, baker's flour, or simply bread flour. It is essential for preparing everything from artisanal breads to baguettes, rolls, pizzas, and other products that require a well-developed crumb and consistent texture.