Raw Himalayas Strong Bread Flour (2 Kg), Unbleached | High Protein | Artisan Breads | Sourdoughs | Baguettes | Focaccia | Brioche Buns | Bagels | Himalayan flour

The product is pretty good and imparts a good flavour to the baked product. The flour can tolerate higher hydration levels (I went up to 78%) and shapes easily. The only thing that is of concern is the degassing aspect. While dimpling the focaccia with utmost care and minimal handling, I observed the dough deflated a bit compared to other bread flours. Maybe the company can look into it; otherwise, it is an excellent flour with no need for autolyse. The bread turns out super soft, ferments well, and the best part is it does not contain any additives, which other bread flours include. Also, the bread does not get rubbery and remains super soft upon reheating, whereas other bread flours do not provide such softness and flavour. The dough comes neatly packed and is delivered within the promised timeframe. I will certainly buy more of it. Also, the philosophy of the company is worthy of appreciation.

I have been baking sourdough bread regularly since a year plus. I was buying imported bread flour as the Indian ones were not upto the mark. I am totally satisfied with the results of Raw Himalayan bread flour. It's just perfect for making all sorts of bread. Moreover it's Indian. Love it.

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I've baked many, many loaves of yeasted bread for the past 7 years and this is not good flour. It's just ordinary maida. It can't even handle 70% hydration.At Rs 350 per kg, I feel scammed. Try Bakescape T65 flour, it's much better even if the protein content is ~11%.Regarding protein content, good bread flour is not all about protein content. Other factors also contribute to the quality of bread flour.

Superior quality flour , makes excellent sourdough starter ! I started the starter and in 5 days my starter was blooming , happy and alive 😍 . Yet to test the starter for baking bread . Made a loaf using strong bread flour and must say was amazed with the results and taste ! Loved it. Worth every penny !A tip start the starter with strong bread flour and then later you use 50 :50 ( strong bread flour and All purpose flour. The all purpose flour is also very good .

I have used the strong bread flour to make sourdough loaves. The dough was quite easy to work with, and the crumb turned out very soft, light, and just delicious. I liked the texture of the flour as well. I hope the brand will add Himalayan rye and other flours to the range. Thank you for delivering from the Himalayas to Bangalore!

Tried baking bread twice with this flour and both time it failed. The price is very expensive.

The grain is milled in a coarse way like semolina and it’s a heavier flour. Normal breads comes out like artisan breads. Texture of bread without bread improver is a chewy & heavier one that my family prefers.Have made bagels as well as sourdough (without starter & folding only) and they came out great.I have bought every available bread flour in the market and although was satisfied with them, never had my bread turn out this good or this tasty.Very happy with my purchase.