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Sources for high gluten flour, OC preferred

Professor Salt | Jan 12, 2006 10:05 PM

I want to buy high gluten flour for baking bagels, preferably the unbleached, unbromated type with about 13.5-14% protein. "Bread flour" isn't the same. It's typically not sold retail.

I bought a 5 pound container of high gluten at Surfas, and went through it in a week. It's time to upscale. I want commercial size bags of 25 or 50 pounds.

Ideally, I'm looking for a bakery supplier that will either 1) sell retail or 2) I can set up a small volume cash & carry account.

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