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Published spec: protein 13.5%. A lighter-sifted bread flour milled from a blend of Skagit Valley hard red spring wheats. Cairnspring calls it a favorite of Neapolitan-style pizzaiolos and croissant bakers, which is mill marketing, but a printed 13 to 14 percent protein band supports a strong bread flour read. Sold as 5 lb and 50 lb bags. Cairnspring publishes no W, P/L, ash or absorption figures for any of its flours, which is normal for a US craft mill, and the mill ships inside the United States only.
Published spec: protein 13.5%. A lighter-sifted bread flour milled from a blend of Skagit Valley hard red spring wheats. Cairnspring calls it a favorite of Neapolitan-style pizzaiolos and croissant bakers, which is mill marketing, but a printed 13 to 14 percent protein band supports a strong bread flour read. Sold as 5 lb and 50 lb bags. Cairnspring publishes no W, P/L, ash or absorption figures for any of its flours, which is normal for a US craft mill, and the mill ships inside the United States only.
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