Breadsticks

Breadsticks can be baked in two ways – soft and bread-like or crisp and cracker-like. Often, they are brushed with a garlic butter and served as an appetizer accompanied by a dipping sauce.

Best Flours for your Breadsticks:
King Midas Special® Premium Bakers Flour

This versatile, mid-protein (12.6%) flour can be used in a variety of pizza styles and preparation methods to deliver crisp, flavorful crusts. Pizza dough benefits from the absorption, fermentation and mixing tolerance of this premium-quality flour, delivering crisp and flavorful crusts.

Protein: 12.2 - 12.8% Ash: 0.54 Moisture: 14.3% max
Pack sizes:
50 lb. bag

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Kyrol® Premium High Gluten Flour

A long-time favorite of pizza operators, Kyrol is a premium high-gluten (14% protein) flour with the dependability and consistency needed to deliver pizza after pizza. Kyrol is used by competitors in the World Pizza Games.

Protein: 13.7-14.3% Ash: 0.54 Moisture: 14.3% max
Pack sizes:
50 lb. bag

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Hummer® Premium High Gluten Flour

A premium high-gluten flour that operators in the Northeast US have relied on for generations. This 14% protein flour works well for long fermentation doughs, has high absorption, and can tolerate mixing and handling.

Protein: 13.7-14.3% Ash: 0.54 Moisture: 14.3% max
Pack sizes:
50 lb. bag

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Minnesota Girl® Bakers Flour

Consistent performance in a wide range of pizza applications defines this mid-protein (11.8%) flour, backed by good extensibility and handling characteristic. The lower protein gives the crust flavor and a soft, hearth bread-like bite.

Protein: 11.5-12.1% Ash: 0.5 Moisture: 14.3% max
Pack sizes:
50 lb. bag

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