Canadian flour is a harder flour - we have a shorter growing season and a harsher winter but overall, spring wheat or hard red wheat grows 'better' in Canada than the U.S. in that we produce a flour with a higher percentage of gluten or protein.

This makes for 'spine' in a flour - offering chewiness in bread, etc.

Bakers just say it is a harder or softer flour.

ALL flours are blended however, to become 'all purpose' (a compromise of hard and soft flours) in the states and Canada so that the flour is stable (in the bag) from year to year.

• Just add water
• No trans fats
• Low cholesterol
• Yields 84 pancakes or waffles
• Imported from Canada