Honeyville's Imperial High Gluten Flour is milled from sound, scientifically cleaned and specifically selected spring and winter wheat to produce a premium quality patent flour. This flour provides phenomenal fermentation tolerance, absorption, and strength. Imperial High Gluten Flour is unbleached flour. For a bleached version of this flour, try Honeyville HGI High Gluten Flour. Honeyville Imperial High Gluten Flour is an ideal product for your baking needs.
Shelf-Life: Imperial High Gluten Flour will store for 1 year in a sealed 50 pound bag under ideal storage conditions (cool, dry place).
Uses: Imperial High Gluten Flour is used in breads, bagels, rolls and croissants, where a high quality, high gluten flour is required.
Visit our blog In the Kitchen with Honeyville to find delicious recipes for Imperial High Gluten Flour and more!
Packaging: Imperial High Gluten Flour in bulk is available in a 50 pound bag. Packaging may vary.
Ingredients: Wheat Flour enriched (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid,) Malted Barley Flour, & ascorbic acid added as a Dough Conditioner.
Allergen information: Contains wheat.
|Protein||13.1% - 13.8%|
|Ash||0.54% +/- 0.02%|
|Falling Number||225 +/- 15|
|Peak||7.5 min +/- 2 min|
|Stability||17.5 min +/- 2 min|
|MTI||15 +/- 10 BU|
|Absorption||65% +/- 2%|
|Arrival||2 min +/- 1 min|
This flour is un-excelled for chewier breads like bagels or ciabatta, or where higher gluten is required as in a rye bread. Your bread will rise and maintain its volume in the oven with this wonderful flour. Also the dough is very easy to handle with this flour. I have heard other flours claims for high gluten but this is the real deal. Highly recommended for your professional quality loaves.Review by Jeremy Weiss (Posted on 10/20/2018)
I use this high gluten flour to make noodles. The quality is great and the noodles turns out wonderful. Has been recommended this brand to my friends.Review by Lauren L (Posted on 11/30/2015)
It is by far the best bread flour I have ever used. Pricey. But excellent results. I live in Pa so it is a way to go for flour the bread stays fresher longer too. I use it as my all around flour. I make bread weekly or so and always have friends asking for a loaf. Have been using it for about 2 yrs. Wonderful flour! Been making bread for50 yrs.Review by Deborah Logan (Posted on 3/13/2015)
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs
|Saturated Fat||Less than||20g||25g|
|Calories per gram:|
|Fat 9||Carbohydrate 4||Protein 4|
Wheat Flour Enriched, Malted Barley Flour, Ascorbic acid added as a Dough Conditioner.
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