Flour Sir Galahad Artisan Flour

by King Arthur


This is the flour of choice for artisan breads and yeasted pastries. Equivalent to a Frebch type 55 (milled from premium hard winter wheat), it can best be described as an all-purpose or low-protein bread flour, making it very versatile in a bakery. It yields a dough that handles easily and has great fermentation tolerance. Ideal for artisan breads, laminated doug, and quick breads.


Packaging: Bag


UPC Code: 071012130504


Country of Origin:

Norwich, Vermont

Item Number: D-0546-50LB


King Arthur Flour, founded in 1790, is the oldest flour company in the United States. Located in Norwich, VT, the companyoperates its own retail bakery, Baking Education Center, Baker`s catalogue and Baker`s store from its Vermont headquarters. Today the company is 100% employee owned with over 375 employee-owners who are passionate about baking. In addition to providing the high-est quality flour of unparalleled consistency, our mission also oincludes helping people become betterbakers through education and inspiring fellowship among people through the creative joy of baking. King Arthur flours adhere to the tightest tolerances in the milling industry. Protein content never varies more than 0.2%, and ash 0.02%. Equally narrow tolerances apply to mixxung performance characteristics. This guaratees consistency in performance and a perfect final product every time.

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$29.95


This is the flour of choice for artisan breads and yeasted pastries. Equivalent to a Frebch type 55 (milled from premium hard winter wheat), it can best be described as an all-purpose or low-protein bread flour, making it very versatile in a bakery. It yields a dough that handles easily and has great fermentation tolerance. Ideal for artisan breads, laminated doug, and quick breads.


Packaging: Bag


UPC Code: 071012130504


Country of Origin:

Norwich, Vermont

Item Number: D-0546-50LB


King Arthur Flour, founded in 1790, is the oldest flour company in the United States. Located in Norwich, VT, the companyoperates its own retail bakery, Baking Education Center, Baker`s catalogue and Baker`s store from its Vermont headquarters. Today the company is 100% employee owned with over 375 employee-owners who are passionate about baking. In addition to providing the high-est quality flour of unparalleled consistency, our mission also oincludes helping people become betterbakers through education and inspiring fellowship among people through the creative joy of baking. King Arthur flours adhere to the tightest tolerances in the milling industry. Protein content never varies more than 0.2%, and ash 0.02%. Equally narrow tolerances apply to mixxung performance characteristics. This guaratees consistency in performance and a perfect final product every time.

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This is the flour of choice for artisan breads and yeasted pastries. Equivalent to a Frebch type 55 (milled from premium hard winter wheat), it can best be described as an all-purpose or low-protein bread flour, making it very versatile in a bakery. It yields a dough that handles easily and has great fermentation tolerance. Ideal for artisan breads, laminated doug, and quick breads.


Packaging: Bag


UPC Code: 071012130504


Country of Origin:

Norwich, Vermont

Item Number: D-0546-50LB


King Arthur Flour, founded in 1790, is the oldest flour company in the United States. Located in Norwich, VT, the companyoperates its own retail bakery, Baking Education Center, Baker`s catalogue and Baker`s store from its Vermont headquarters. Today the company is 100% employee owned with over 375 employee-owners who are passionate about baking. In addition to providing the high-est quality flour of unparalleled consistency, our mission also oincludes helping people become betterbakers through education and inspiring fellowship among people through the creative joy of baking. King Arthur flours adhere to the tightest tolerances in the milling industry. Protein content never varies more than 0.2%, and ash 0.02%. Equally narrow tolerances apply to mixxung performance characteristics. This guaratees consistency in performance and a perfect final product every time.


This is the flour of choice for artisan breads and yeasted pastries. Equivalent to a Frebch type 55 (milled from premium hard winter wheat), it can best be described as an all-purpose or low-protein bread flour, making it very versatile in a bakery. It yields a dough that handles easily and has great fermentation tolerance. Ideal for artisan breads, laminated doug, and quick breads.


Packaging: Bag


UPC Code: 071012130504


Country of Origin:

Norwich, Vermont

Item Number: D-0546-50LB


King Arthur Flour, founded in 1790, is the oldest flour company in the United States. Located in Norwich, VT, the companyoperates its own retail bakery, Baking Education Center, Baker`s catalogue and Baker`s store from its Vermont headquarters. Today the company is 100% employee owned with over 375 employee-owners who are passionate about baking. In addition to providing the high-est quality flour of unparalleled consistency, our mission also oincludes helping people become betterbakers through education and inspiring fellowship among people through the creative joy of baking. King Arthur flours adhere to the tightest tolerances in the milling industry. Protein content never varies more than 0.2%, and ash 0.02%. Equally narrow tolerances apply to mixxung performance characteristics. This guaratees consistency in performance and a perfect final product every time.

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Contact us for details

Contact us for details

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