for bakery, PRODUCTION, OR RETAIL

T - 45 Flour is a fine-textured, low-mineral (around 0.45%) French - Style cake flour milled from soft wheat. It is known for its light color, fine granulation, and suitability for creating tender cakes, delicate pastries, and some brioches due to its low gluten and ash content. It is not recommended for bread, but excels in recipes requiring a soft, fine crumb. 

T - 55 flour is a French - Style, all-purpose flour with a moderate protein and gluten content, ideal for versatile baking such as croissants, baguettes, and pastries, resulting in a light, open texture with a crisp crust. It has about 0.50%-0.55% mineral content, which distinguishes it as a finely milled, versatile, and additive-free all-purpose flour. T55 flour can be compared to American all-purpose flour, Italian Type 0, and European Euro 550 flour.

T - 550 flour is a medium-gluten German all-purpose wheat flour with an ash content of about 0.55% and a protein content of 9-11%, suitable for various baked goods like bread, cakes, and pastries. It produces dough with good elasticity, yielding loaves with light texture and crisp crusts, making it a versatile flour for both professional and home bakers.

T - 650 flour also popularly known as T- 65 French-style bread flour, a strong, slightly coarse flour with moderate ash content (around 0.65%) and high protein (12-13.2%). It's ideal for baking artisan breads and baguettes, yielding a light, open-textured loaf with a crispy crust due to its strong gluten network. 

Pizza Flour is a type of flour specially designed or chosen for making pizza dough, with key characteristics including fine milling, high protein content (for elasticity and chewiness), and good fermentation tolerance.

Whole Wheat Flour is made by grinding the entire wheat kernel, including the bran, germ, and endosperm, which gives it a higher nutritional content than refined flour.

Self-Rising Toast Bread Flour is a pre-mixed combination of flour, baking powder, and salt used for quick breads and cakes, not typically for yeasted toast bread.

Atta Flour is made typically from wheat, that is central to South Asian cuisines, used to make flatbreads like rotis, chapatis, and parathas.

Pita Flour is typically used for Mediterranean to Middle Eastern Cuisine bread making.