The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

US source for Manitoba type high strength flour, w=380-400

desertbaker's picture
desertbaker

US source for Manitoba type high strength flour, w=380-400

Does anyone know of a US source for the Manitoba type high strength flour with a rating of 380-400?

The rating of this flour will put it in the Specialty Flour category with a protein of 14% or higher

Thanks 

Madeline Zargarian

 

suave's picture
suave

You'll have to mail order it, but tons of places sell high-gluten flour, including Amazon.

hreik's picture
hreik

http://www.montanaflour.com/store/flour/

I get my flours from them.  I think they are wonderful.  Shipping is costly. Imho worth it

hester

Toad.de.b's picture
Toad.de.b

Sir Lancelot flour from King Arthur is 14% protein.  It's possibly the highest protein flour in wide commerce in the US and probably our best approximation of Italian farina Manitoba.

Tom

suave's picture
suave

I doubt that All Trumps or Kyrol are any weaker.

Recoil Rob's picture
Recoil Rob

I live in the northern suburbs of NYC and up in Brewster, NY, about 50 mi from The Bronx, is a restaurant supply company called Ace Endico.

Ace has near 100 different types of flour. I have bought Dakota Maid Organic AP from them, recently KA Sir Galahad, all in 50lb bags for less than $25.

They carry Molino Grassi Manitoba flour, I purchased I think 2 5K bags for about $25. Try restaurant supply house near you.