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Miller Milling
Bay Area Patent Flour

This hard wheat bread flour has superior fermentation, mixing tolerance, and absorption characteristics.

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High volume potential makes this flour ideal for white pan breads, European crusty breads, and specialty pan breads. It’s also a great choice for buns, rolls, coffee cakes, and more.

Used for:

  • European crusty breads
  • Specialty pan breads
  • White pan breads
  • Hamburger and hot dog buns
  • Dinner and soft rolls
  • Tortillas
  • Coffee cakes
  • Thick-crust pizza
  • English muffins
  • Pretzels
  • Croissants
  • Asian noodles