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Flatbreads

Ideal for creating sandwiches and shareable appetizers, flatbreads typically feature high-hydration, long-fermentation doughs, which give them their light, airy texture.

Best Flours for your Flatbread Style Pizza:
Primo Mulino® Neapolitan-Style Pizza Flour
Primo Mulino® Neapolitan-Style Pizza Flour

Ideal for high-heat cooking, especially wood and gas-fired ovens that have become the mainstay of many artisan pizzerias. Primo Mulino® flour creates a soft, supple dough suitable for Neapolitan-style pizza and offers great mixing tolerance, excellent water absorption, and works well with long fermentation.

Protein: 11.3-2.3% Ash: 0.40-0.55 Moisture: 14.5% max
Pack sizes: 20kg

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Keynote<sup>&reg;</sup> Strong Bakers Flour
Keynote® Strong Bakers Flour

Fresh, refrigerated, and long fermentation doughs align well with this flour, as the higher-protein attributes produce good volume for pizza crust with a clean flavour profile.

Protein: 12.3-13.3% Ash: 0.48-0.68 Moisture: 14.5% max
Pack sizes: 20kg

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Organic Strong Bakers Flour
Organic Strong Bakers Flour

An organic strong baker's flour ideal for fresh, refrigerated, and long fermentation doughs that will produce a crust with good volume and subtle flavour notes in pizza applications.

Protein: 11.5-13% Ash: 0.5-0.69 Moisture: 15% max
Pack sizes: 20kg

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Keynote<sup>®</sup> <i>Select</i> Strong Bakers Flour
Keynote® Select Strong Bakers Flour

A longtime favourite of pizza operators, this flour is formulated for easy dough handling and machinability., Keynote Select provides excellent strength and extensibility. with the dependability and consistency to deliver a crisp and flavourful crust, pizza after pizza.

Protein: 12.3–13.3% Ash: 0.52–0.68 Moisture: 14.5% max
Pack sizes: 20kg

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Need Help Deciding? Contact an Ardent Mills Pizza Expert