Victory Premium Bakers Flour from MAURI is made with 100% Australian grown wheat and is especially ideal for baking artisan bread. It is also suitable for use in many other recipes, including making pizzas, pasta and pastries.
It is a high protein bakers flour, the type of which is used by many in the professional baking industry.
Why Use High Protein Bakers Flour?
High protein flour is popular with many bakers in Australia, especially professional bakers. This is because the flour helps to create:
- Strong dough characteristics
- Extensibility
- Consistent results
Benefits of Victory Premium Bakers Flour
There are many great qualities and benefits of MAURI Victory Premium Bakers Flour
Strong Dough Characteristics
Victory Premium Bakers Flour contains a larger amount (around 12.7%) of gluten-forming proteins, specifically gliadin and glutenin.
When these proteins come into contact with water and are agitated during mixing or kneading, they form gluten strands. The gluten network provides strength and structure to the dough, allowing it to trap and retain the carbon dioxide produced by yeast during fermentation. This results in better rising and a more voluminous final product.
Improved Dough Extensibility
Extensibility refers to the dough’s ability to stretch without tearing. High protein flours, with their enhanced gluten content, offer increased extensibility.
This is particularly beneficial in breadmaking, as it allows the dough to stretch and expand during shaping and proofing without snapping back, facilitating the formation of an even crumb structure and an attractive final loaf.
Consistent Baking Results
Victory Premium Bakers Flour is made by MAURI who are known for their consistent performance all year round, even in change of season.
The reliable protein content ensures predictable dough behaviour and reliable outcomes. Bakers can expect consistent texture, volume, and rise in their baked goods, which is especially crucial in commercial baking settings where consistency and uniformity are highly valued.
Using Victory Bakers Flour
This premium bakers flour can be used in a variety of recipes and is used by home bakers and professionals all over Australia. Most commonly, we find our customers use it for making bread, pizza and pasta.
Baking Bread
Victory Premium Bakers Flour are commonly used in breadmaking, where strength and structure are essential. They are particularly suitable for yeast-risen bread varieties such as artisan bread, baguettes, and sandwich loaves.
The higher gluten content in these flours helps achieve a well-developed gluten network, resulting in a chewy texture, good volume, and excellent crumb structure.
Making Pizza & Pasta
Victory Premium Bakers Flour is also favoured in pizza and pasta making.
For pizza dough, a strong and elastic dough is desired to create a chewy and airy crust.
In pasta making, high protein flours contribute to the firmness and resilience of the pasta dough, allowing it to hold its shape during cooking and providing a pleasing “al dente” texture.
Whether you’re baking bread, pizza, or sweet pastries, this flour delivers remarkable performance. It ensures a sturdy yet pliable dough that consistently yields exceptional results.
The bakers flour is packed by the producer in a multi-walled paper bag and is available in 12.5kg size.
Buy Victory Premium Bakers Flour today and experience the difference of high protein flour.
