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Strong Flour. A flour (q.v.) milled from hard winter and spring wheat (q.v.) varieties with a relatively high protein content (q.v.). It is characterized by a high absorption (q.v.) capacity and yields a dough (q.v.) that requires a relatively long mixing (q.v.) time for proper development (q.v.). It is the flour of choice for the production of pan and hearth breads (q.v.).