(Loaf of bread /French roll)

It is used in making all kinds of French roll / loaves. Since it is a kind with high gluten content and quality, its dough rolling out is good and the amount of water retention is high, so this increases the product yield. It enables not to dry during rolling out and also allows easy shaping of the dough. It is a kind of flour for loaf bread that provides puffiness, toasting and homogenous pore structure in the bread.