Which type of flour contains 12% to 14% protein?

Bread flour is specifically designed for yeast-leavened products and typically contains a higher protein content, ranging from 12% to 14%. This elevated protein level is crucial because it enhances gluten formation during dough kneading. The gluten provides the elasticity and strength necessary for bread to rise properly and maintain its structure. This makes bread flour ideal for baking bread, rolls, and pizza dough, as the stronger gluten network helps capture the gases produced by yeast, leading to a desirable texture in the final product.

In contrast, all-purpose flour has a moderate protein content, making it suitable for a variety of baked goods but not specialized for bread alone. Cake flour, on the other hand, has a much lower protein content, usually around 7% to 9%, which results in less gluten development, yielding a tender crumb perfect for cakes. Pastry flour, like cake flour, has a lower protein content, around 8% to 10%, making it ideal for delicate pastries and cookies that require tenderness rather than the strength needed for bread. Thus, the unique protein content of bread flour specifically aligns it with the requirements for yeast-based bread recipes.