My local market sells Organic Heartland Mill flours. Which is better for pizza? NY and/or "Neapolitan Style"?
I have included some info from the miller's web site.
http://www.heartlandmill.com/Bakert Patent or
High GlutenThe cost is premium for the Organic label $0.99/lb, but they will sell me 25 lb for less.
I just need some new flour to experiment with. I currently use all King Arthur Bread.
BAKER'S PATENT FLOUR
unbleached - unenriched
Baker's Patent flour designate fine flour from which all outside parts of the wheat berry are removed. Only 55-57% of the berry remains, so the flour contains only the finest portion of the endosperm. The result is a finer flour. This ingredient will please the most discerning of bread makers. Uses for Baker's Patent Flour include pan type breads, hearth breads, Danish, croissants, puff pastry, and pizza dough.
Typical Analysis*
Flour Protein 11.0 %
Flour Moisture Approx. 14%
Flour Ash Approx. 0.45 - 0.48 %
*Average Specifications; may vary with each lot number.
HIGH GLUTEN FLOUR
unbleached & unenriched
High gluten flour is a white flour milled from high protein hard red wheat. This flour can be used for pan breads, hearth type breads, bagels, kaiser rolls, etc.
Typical Analysis*
Flour Protein 12.5 - 13.0 %
Flour Moisture Approx. 14%
Flour Ash Approx. 0.50 %
*Average Specifications; may vary with each lot number
