Francine Milk Bread Flour is a high protein flour containing 15% of animal rennet casein. Made in sunny California. Francine Milk Bread flour is milled from the finest wheat grown in the United States. It is used for baking breads with a soft, fine texture and delicate sweet flavor. The high protein content contributes to the overall quality of baked goods. Surprise your family and friends with the delicious taste of a fresh bread fresh out of the oven! This special flour is perfect for baking a traditional creamy milk bread right at home. At an attractive price, you can also enjoy the benefit of Francine at your specialty stores and bakeries. At the heart of every good bread is flour that is optimally adapted for the particular bread. Francine bread flours are carefully prepared from a premium selection of grains - all produced using gentle milling techniques. Attention to detail, a passion for full flavor and excellence in quality guarantee our customers the most natural character, aroma and taste. Bakers have long used milk in bread dough, but it's rarely called for, because it has been so difficult to find. Francine makes it easy. This new flour gives you the same soft and tender results as whole wheat, with a lighter color and taste.