Miller Milling
Bay Area Patent Flour

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


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