enhanced characteristics of Canadian flours for hearth bread, pizza, naan, etc.

We are a bakery ingredients and packaging distributor in Los Angeles, and move significant amounts of both Canadian flours and USA flours. Yes, flours from Canada are different from flours in USA.  The growing conditions in Canada are more favorable for spring wheat.  The colder temperatures during growing season often contribute to better quality starch and protein development.  During baking, the protein and starch quality are better with Canadian wheat.  The starches fuel yeast activity during baking and the better quality proteins provide for better gluten formation during baking, creating over all higher volume bread with more uniform gassing activity leading to overall enhanced characteristics of bread.  The additional and better quality of starches also help with higher water absorption with Canadian flours. The differences are negligible when it comes to taste.  Some of our big moving Canadian flours are high gluten Millennium, Galaxy and Blue Label.  Many key bread and bakery production companies use these flours for hearth breads, pizzas, sour dough breads, dumplings, pita, lavash, naan, baguette, focaccia, and much more. You may reach out with direct question via www.Instagram.com/AmericanaIngredients