Strong Bakers flours are high quality, uniform, very versatile flours, with excellent tolerance to variations in fermentation and mixing and will stand a wide range of shop conditions. These strong patent flours are produced from the top milling grades of hard red spring Canadian wheat and enriched to meet the regulatory requirements of Canada.
KEYNOTE STRONG BAKERS FLOUR
A versatile flour with excellent tolerance to variations in fermentation and mixing.
KEYNOTE UT STRONG BAKERS FLOUR
A flour with no added oxidation agents and is used to make baked goods that do not require maturing agents.
SUPER KEYNOTE STRONG BAKERS FLOUR
This flour is treated to enhance gas retention for larger volume breads.
KEYNOTE SELECT STRONG BAKERS FLOUR
This flour is treated to enhance the sheeting and pinning capabilities of the dough.
RAPIDO NO-TIME DOUGH
This flour is treated with oxidizing and maturing agents for optimal performance in short or no time dough fermentation systems.