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100% ORGANIC
Yecora Rojo flour is a hard red spring wheat flour known for its high protein content, making it excellent for baking breads that require strong gluten, such as sourdough and artisan loaves. Its versatility extends to a wide range of other baked goods, including pizza, croissants, muffins, and even brownies, as it provides a nutty flavor and chewy texture.
Uses for Yecora Rojo flour
Artisan breads: Its high protein content creates a strong, elastic dough ideal for sourdough and other rustic loaves with a chewy crumb and crisp crust.
Pizza dough: It can be used to make flavorful and stretchy pizza dough.
Laminated doughs: Its strength makes it suitable for croissants and other pastries.
Cookies and cakes: It adds a nutty flavor and a chewier texture to items like cookies, brownies, and muffins.
Custom blends: It can be combined with other flours to enhance flavor and texture in various recipes.
Pretzels and rolls: It is a good option for both pretzels and yeasted rolls.
Grains - Bakery
Yecora rojo PROTEIN: 15% EXTRACTION: 80-85% * IDEAL USES: Artisan Bread, Laminated Dough, Bagels, Brioche/Egg-Enriched Doughs...
Dry Storage
Characteristics of Yecora Rojo flour
High protein:
With a protein content of
14−15%14 minus 15 %
14−15%
, it's ideal for high-hydration and long-fermented doughs.
Flavor profile:
It has a warm, rounded, and slightly malty flavor, with a less bitter taste than some other whole grain hard red wheats.
Versatility:
It performs well in a wide variety of baked goods, from crusty breads to delicate pastries.
Tips for using Yecora Rojo flour
Store it properly: Because it contains wheat germ oil, Yecora Rojo is a whole grain flour that does not last as long as commercial white flour. Store it in an airtight container in a cool place like the refrigerator or freezer to extend its shelf life.
Use it fresh: For best results, use it within a few months of purchase.
100% ORGANIC
Yecora Rojo flour is a hard red spring wheat flour known for its high protein content, making it excellent for baking breads that require strong gluten, such as sourdough and artisan loaves. Its versatility extends to a wide range of other baked goods, including pizza, croissants, muffins, and even brownies, as it provides a nutty flavor and chewy texture.
Uses for Yecora Rojo flour
Artisan breads: Its high protein content creates a strong, elastic dough ideal for sourdough and other rustic loaves with a chewy crumb and crisp crust.
Pizza dough: It can be used to make flavorful and stretchy pizza dough.
Laminated doughs: Its strength makes it suitable for croissants and other pastries.
Cookies and cakes: It adds a nutty flavor and a chewier texture to items like cookies, brownies, and muffins.
Custom blends: It can be combined with other flours to enhance flavor and texture in various recipes.
Pretzels and rolls: It is a good option for both pretzels and yeasted rolls.
Grains - Bakery
Yecora rojo PROTEIN: 15% EXTRACTION: 80-85% * IDEAL USES: Artisan Bread, Laminated Dough, Bagels, Brioche/Egg-Enriched Doughs...
Dry Storage
Characteristics of Yecora Rojo flour
High protein:
With a protein content of
14−15%14 minus 15 %
14−15%
, it's ideal for high-hydration and long-fermented doughs.
Flavor profile:
It has a warm, rounded, and slightly malty flavor, with a less bitter taste than some other whole grain hard red wheats.
Versatility:
It performs well in a wide variety of baked goods, from crusty breads to delicate pastries.
Tips for using Yecora Rojo flour
Store it properly: Because it contains wheat germ oil, Yecora Rojo is a whole grain flour that does not last as long as commercial white flour. Store it in an airtight container in a cool place like the refrigerator or freezer to extend its shelf life.
Use it fresh: For best results, use it within a few months of purchase.