What is the key difference between SwissBake® Type 65, SwissBake® Dark Harvest Type 80 and SwissBake® Type 150 Flours?
Can SwissBake® Dark Harvest Type 80 Flour be used besides baking bread, such as pastries or cakes?
How does the baking performance of this flour compare to regular flours?
What is the specific protein content of this flour?