The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Type 110 flour

chelseasf's picture

Type 110 flour

I noticed that not many people here seem to use Type 110 flour, so I wanted to recommend it. I bought some Central Milling Organic type 110 and it is really fantastic. It produced some of my best loaves yet. I had been using Type 85 for my high-extraction flour but the Type 110 seems better to me (closer to whole wheat, but not heavy.)

I just noticed that they also carry Type 110 durum - has anyone tried this? I have no experience with durum flour. Any advice welcome.

idaveindy's picture

Lots of interesting TFL  posts on durum this year.

If you have Indian or Middle-eastern grocery stores near you, you can pick up 20 pound bags of Canadian durum for good prices. Less than even the shipping  cost alone of a 50 pound bag from Utah/Central Milling.

Brands I am somewhat familiar with:

Sher brand. Desi style = low ash/bran. Equivalent to fancy or extra fancy US durum.

Sher brand. Fiber Wala style = high(er) bran, but not 100% whole grain.

Golden Temple Brand = blend of mostly durum and some regular wheat, re-constituted with some bran added back in, but not 100% whole grain.

Patel brand = labeled whole grain, but there's a chance it is not 100% whole grain.

Of those, I have actually baked with Fiber Wala and Golden Temple. You can tell they are higher-ish in bran. 

All of the above are true flours, not gritty semolina. Though you can also buy fine and medium grit semolina at Indian grocery stores.


Here are some pics and prices from my local store:

The Roadside Pie King's picture
The Roadside Pi...

idaveindy's picture

By entering your zip code in the form, you can find a distributor near you. Many restaurant supply companies are now selling to the public.

Timothy Wilson's picture
Timothy Wilson

I use durum flour for making pizza dough, pasta. In general, I mainly use this type of flour for those recipes where it is provided by technology.