|
|
European wheat is softer than that grown in the U.S. and Canada, yielding flours that contain less protein and ash than American flours and resulting in more exten- sible doughs and a softer, more open crumb. The New York Bakers is pleased to offer a selection of imported and domestic artisan flours. |
Breadmaking Essentials for Home Bakers |
CATALOGUE |
For Authentic Crust, Crumb and Taste ... |
Imported Tipo 00 Pizzeria Flour |
Imported Tipo 00 Rinforzato Flour |
Giusto's Artisan Unbleached Flour |
NYB Euro-Style Artisan Flour |
NYB Farine de Campagne |
We offer genuine Italian pizza flours from two of Italy's oldest family-run mills, Caputo, founded 1924 in Naples; and Pivetti, in Modena since 1879. |
To strengthen the gluten in soft European wheat, this "reinforced" flour contains hard red winter and spring wheat from North America. |
Made from the highest baking quality hard red winter wheat, this is an extremely extensible, premium patent flour designed for artisan baking. |
A blend of premium hard and soft wheat flours, augmented with small amounts of finely milled bran. Blended for artisan bread enthusiasts. |
Our own blend of moderate-strength artisan flour, with just a touch of rye, for the hearty, complex flavors of rustic French loaves. |
Approximate analysis (14% moisture): Protein 10.5%, Ash 0.42% |
Approximate analysis (14.5% moisture): Protein 12.0%, Ash 0.50% |
Approximate analysis (14% moisture): Protein 11.3%, Ash 0.52% |
Approximate analysis (14% moisture): Protein 11%, Ash 0.48% |
Approximate analysis (14% moisture): Protein 12.0%, Ash 0.80% |
