BAKING MASTER ENTITY
Bread Flour
High-protein wheat flour (12–14% gluten protein) that produces strong gluten networks for artisan breads, pizza dough, and bagels.
Known Aliases:high protein flourstrong flourhard wheat flour
Density & Kitchen Volume Conversions
Exact Culinary Density: 0.537 g/ml
Allows precision volumetric to mass calculations for baking and sauce emulsions.
| Volume Unit | Weight (Grams) | Weight (Ounces) |
|---|---|---|
| 1 Level Cup | 127 g | 4.48 oz |
| 1 Level Tablespoon (tbsp) | 7.9 g | 0.28 oz |
| 1 Level Teaspoon (tsp) | 2.6 g | 0.09 oz |
Recommended Ingredient Substitutes
All-Purpose Flour
Ratio: 1:1Slightly less chewy crumb; add 1 tsp vital wheat gluten per cup if available.
Storage & Food Preservation
Airtight container in cool place away from humidity.
Typical Shelf Life: 6 to 12 months
Nutrition Panel (Per 100g)
Calories361 kcal
Protein13g
Total Carbohydrates73.2g
Dietary Fiber2.4g
Sugars0.4g
Total Fat1.2g
Sodium2mg
Standard USDA FoodData Central reference values.