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Hi Gluten Flour - Sir Lancelot

Hi Gluten Flour - Sir Lancelot

by King Arthur

Regular price $35.53 Sale

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Sir Lancelot is a true high-gluten flour milled from the highest protein wheat. Use when strength is the priority; gives you high volume and extra chew. Perfect for authentic NY-style pizza and bagels as well as adding strength to formulas high in whole grains.

We call our high-gluten flour Sir Lancelot, and here's why: Legend tells us that Sir Lancelot was King Arthur's greatest champion, so it is fitting to name our high-performing, robust bread flour after him. This unbleached flour is milled from the finest hard red spring wheat to give an extra chew to your bread and a higher rise to your whole grain loaves. As the highest-gluten flour around, it's key to helping you bake lusty, chewy artisan breads, and whole-grain breads with a hearty, lofty texture. Try it in pizza and bagel recipes - it'll add toothsome quality and bakery-worthy interior.


Sir Lancelot Hi Gluten Flour Packaging: Bag

Sir Lancelot Hi Gluten Flour Weight: 50 lb

Sir Lancelot Hi Gluten Flour Bulk Info: 50 - 50 lb Bags per Pallet

Sir Lancelot Hi Gluten Flour Protein: 14.2%

Sir Lancelot Hi Gluten Flour UPC Code: 071012130504

Sir Lancelot Hi Gluten Flour Item Number: D-0544

Sir Lancelot Hi Gluten Flour Ingredients: Unbleached wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid

King Arthur Flour, founded in 1790, is the oldest flour company in the United States. Located in Norwich, VT, the company operates its own retail bakery, Baking Education Center, Baker`s catalog and Baker`s store from its Vermont headquarters. Today the company is 100% employee-owned with over 375 employee-owners who are passionate about baking. In addition to providing the highest quality flour of unparalleled consistency, our mission also includes helping people become better bakers through education and inspiring fellowship among people through the creative joy of baking. King Arthur flours adhere to the tightest tolerances in the milling industry. Protein content never varies more than 0.2%, and ash 0.02%. Equally narrow tolerances apply to mixing performance characteristics. This guarantees consistency in performance and a perfect final product every time.

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