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Canada
Usually ready in 24 hrs Free1419 Nootka Street
Vancouver, V5M 3M5
Store Hours
Sun: Closed
Mon-Fri: 9:00 - 17:00
Sat: 10:00 - 13:00
What to expect at pickup -
Tokyo Warehouse
Usually ready in 24 hrs FreeAtsubetsu-ku Sapporo-shi
Atsubetsucho Konopporo, YT 367-1216
Store Hours
Sun: Closed
Mon-Fri: 9:00 - 17:00
Sat: 10:00 - 13:00
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169 products
169 products
You can bake savory bread that is moist and soft and has a good mouthfeel.For bread, table bread, etc.
47861647835313
Recommended for those who want to make bread by hand or who just want to make dough with HB and just mold it!
47723732205745
Unbleached premium Taiwan baguette flour. Suitable for making baguette, sourdough and artisan bun. Milled from top grades of Canadian hard red spring wheat (CWRS). Makes crunchy, rich-flavoured baguettes with a soft and chewy interior riddled with holes.
47942669369521
Best used for local open top bread and buns
Protein: 12.8% - 13.8%
Ash: 0.56% max
Wet gluten: 35.0% min
47938919825585
The feature is that the amount of protein is small and the dough is light and easy to finish. For chiffon cake etc.
47939740893361
Our Almond Flour is made from almonds that have been blanched to remove the skins, then ground to a fine texture that is great for baking. It is a go-to ingredient for gluten free and low carb baked goods, and a must-have for paleo, Keto diet and other grain free baking recipes. Almond flour or almond ground is the main ingredient in French macarons, and commonly used for airy cakes, cookies and quick bread. Almond flour can subsititue all-purpose flour but may require more eggs or binding agent. The ratio range from ¼cup:1 to 1:1 depending on the baked goods
47861628731569
Flour with strong, elastic gluten, ideal for dough that requires a long fermentation. The elastic gluten and soft starch favour the formation of doughs with excellent hydration, light, with perfect leavening, satisfying the needs of the best pizza masters. Ideal for the classic Neapolitan pizza.
47860390756529
General purpose flour. Crispier and softer texture for pastries, pies and cookies. Good volume and texture for butter cake
Protein: 10.5% - 11.5%
Ash: 0.54% max
Wet gluten: 29.0% - 34.0%
47888965763249
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