Our straight-grade bread flour and the baker’s choice for all around performance in day-to-day bread and roll productions. As a baker’s most versatile flour, Morbread produces pan breads, hamburger and hot dog buns, croissants, pastries, baguettes, whole wheat blends, egg noodles, and sour and sweet dough. Many large wholesale bakeries prefer Morbread because it’s easily adaptable to any bread system currently in use.
SAFE HANDLING INSTRUCTIONS: Raw flour is not ready-to-eat and must be thoroughly cooked before eating. Do not eat or play with raw dough; wash hands, utensils, and surfaces after handling.
11.7 - 12.3*
*Protein may vary by originating mill and crop year.
Pan breads, hamburger and hot dog buns, croissants, pastries, baguettes, cinnamon rolls, whole wheat blends, egg noodles, and sour and sweet dough.
*Nutritional information is based on enriched flour specifications and may vary by originating mill and special treatments.