Yecora Rojo Flour
A modern wheat developed in the 1970's in California, Yecora Rojo is a baker's favorite. An excellent combination of strength, extensibility, and flavor. We use it in all of our breads, pizza and doughs.
A modern wheat developed in the 1970's in California, Yecora Rojo is a baker's favorite. An excellent combination of strength, extensibility, and flavor. We use it in all of our breads, pizza and doughs.
A modern wheat developed in the 1970's in California, Yecora Rojo is a baker's favorite. An excellent combination of strength, extensibility, and flavor. We use it in all of our breads, pizza and doughs.
Blending Tips: Great base flour for bread and structured applications. Strong nutty flavors create wonderful canvas for most savory/sweet uses.
Great For: Artisan Bread, laminated dough, bagels, brioche, egg enriched doughs
