Products
Bread & Pastry Flour
Quality-minded bakers turn to Progressive Baker® Bread and Pastry flours for their unmatched performance in a broad range of applications. These flours are made from hard and soft winter wheats. Winter wheats are planted in the fall, become dormant over winter, and then begin growing again in spring. Depending on the variety, they are harvested in early or late summer, or early fall.
Qualitate Patent Flour
Made for bread, Progressive Baker® Qualitate® Patent Flour is a premium-quality, hard wheat flour milled from short, patent spring wheat. Patent flour is the best quality straight grade flour. It is more refined than other flours because it's made from wheat containing fewer bran flakes-the part farthest away from the outer bran coat. Short patent flour is even more refined, due to careful milling processes that remove almost all of the bran. The high protein content of Qualitate flour is great for breads, but its superior absorption, fermentation and mixing tolerance characteristics give this versatile flour broad application potential.
Applications: Pan and hearth breads, soft rolls, French breads, sub buns, croissants, sweet goods and English muffins.
Package: 50/100# bags.
Formulas featuring this product
Artisan Bread Flour
A high-quality unbleached and unbromated flour similar to low-protein European-style flour. Features high elasticity and fermentation endurance, high water absorption, and less gluten for creating baked goods with crispier crusts and irregular hole structures.
Applications: High-quality breads and baked goods, baguettes, rustic country bread and donut bases.
Package: 50# bags.
Formulas featuring this product- Torta Russa
- Walnut Lattice
- Jeweled King Cake
- Fresh Rosemary Foccaccia
- Chocolate Sunshine Breakfast Cake
- Sourdough Whole Wheat Bread
Bread Flour
A versatile, hard wheat, low-protein flour well suited to a wide range of bread baking applications. Carefully milled for consistent baking performance, it is an excellent choice for artisan breads - producing dough with good extensibility and handling characteristics. The high quality of flour allows artisan bakers to achieve a flavorful loaf with a nice, creamy color.
Applications: For general use in many yeast leavened breads such as pan bread, pocket bread, flat bread and tortillas.
Package: 25/50/100# bags.
Formulas featuring this product
H&R All-Purpose Bread Flour
An all-purpose flour that provides good volume, excellent crumb color and silky texture in many applications.
Applications: Pan breads, thick crust pizza, quick breads, yeast-raised sweet goods, pancakes, pies, pastries, waffles, biscuits, gravies, sauces, breading batters, tortillas, dusting flour.
Package: 25/50# bags.
Formulas featuring this product
Pastry Flour
An all-purpose, soft-wheat flour that delivers excellent performance in a variety of pastry applications. Pastry flour produces a stronger dough than cake flour, making it better suited for puff pastries and other sweet goods that require extra strength. It is comparable in protein but lower in starch than cake flour.
Applications: Laminated doughs, piecrusts, cookies, cream puffs, éclairs, brownies, cake, donuts, muffins.
Package: 50/100# bags.
Formulas featuring this product
High Ratio Cake Flour
This premier-quality, bleached short patent high-ratio cake flour carries maximum quantities of sugar and liquids. It provides excellent volume, crumb color.
Application: High-ratio cakes, layer cakes, foam cakes, sheet cakes, cupcakes, loaf cakes, non-spread cookies.
Package: 50/100# bags.