Wholesale Bread Flour & Bakery Flour in Canada — 20 kg
Strong bread flour, all-purpose, pastry and cake flour, whole wheat, rye, semolina and Italian 00 in 20–25 kg sacks, plus instant and fresh bakery yeast — from ADM, P&H, Caputo and more.
Shipped from Toronto to every Canadian postal code.
Shop bread flourWhich flour should I use?Which flour should I use?
Protein content decides how much gluten a flour can develop. Higher protein gives chew and volume for bread; lower protein gives tenderness for cakes and pastry.
| Flour | Protein (approx.) | Best for |
|---|---|---|
| Strong bread flour | 12.5–14% | Pan bread, baguettes, bagels, croissants, sourdough |
| All-purpose (unbleached / bleached) | 10.5–12% | Cookies, muffins, quick breads, general baking |
| Pastry flour | 8–9.5% | Pie crust, tarts, biscuits, scones |
| Hi-ratio cake flour | 7–8.5% | High-sugar cakes, chiffon, cupcakes |
| Whole wheat | ≈ 13% | Whole wheat bread and rolls (blend 20–50% with bread flour) |
| Rye (light / dark) | 8–11% | Rye bread, pumpernickel, sourdough blends |
| Italian 00 (pizza / Manitoba) | 11–14% | Neapolitan pizza, focaccia, panettone, fresh pasta |
| Durum semolina | 12–13% | Pasta, semolina bread, dusting pizza peels |
Fresh, active dry or instant yeast?
Use this ratio when switching yeast types: 10 g fresh (compressed) = 4–5 g active dry = 3.3 g instant. Instant yeast can be mixed straight into the flour; active dry is usually hydrated first.
Strong bread flour — 20 kg
High-protein bread flour for pan bread, artisan loaves, bagels and croissants: ADM Three Star, P&H Strong Bakers, ADM Baker’s Rose, Manitoba 00 and croissant flour.
All-purpose, pastry & cake flour
All-purpose (bleached and unbleached), pastry and hi-ratio cake flour in 20 kg sacks and smaller packs.
Whole wheat, rye & spelt
Whole wheat, light and dark rye, organic spelt and durum atta for whole-grain and rye breads.
Italian 00, pizza flour & semolina
Caputo, San Giorgio, 5 Stagioni and Naldoni 00 pizza flour, plus durum semolina for pasta and bread.
Bakery yeast — instant & fresh
Pakmaya and Fleischmann instant yeast (454 g and cases), bakers’ yeast and quick-rise yeast bricks.
Why bakeries buy flour from Beta Shop
- Bread, pastry, cake and pizza flour in one delivery.
- 20–25 kg sacks priced for production bakeries.
- Yeast, sugar and ingredients on the same order.
- Shipped from Toronto across Canada; free GTA delivery over $500.
Storage tips
- Store sacks off the floor in a cool, dry room.
- Use white flour within 6–12 months; whole wheat within 3 months.
- Rotate first-in, first-out.
- Keep instant yeast sealed; refrigerate after opening.
Learn more before you order
Bread flour FAQ
Where can I buy 20 kg bread flour in Canada?
Beta Shop sells 20 kg bread flour online — ADM Three Star Strong Bread Flour, P&H Strong Bakers and more — and ships from Toronto to every Canadian postal code.
What is the difference between bread flour and all-purpose flour?
Bread flour has more protein (about 12.5–14%) than all-purpose (about 10.5–12%), so it develops stronger gluten for chewy, high-rising bread.
Which flour is best for croissants?
A strong flour of around 11.5–13% protein, or a dedicated croissant flour, gives the strength needed for lamination while staying tender.
Which flour is best for Neapolitan pizza?
Italian 00 pizza flour such as Caputo Pizzeria or 5 Stagioni Napoletana, which stretches thin and bakes quickly at high temperature.
How do I convert fresh yeast to instant yeast?
Use about one-third of the weight: 10 g fresh yeast equals roughly 3.3 g instant yeast or 4–5 g active dry yeast.
Ordering every week?
Open a wholesale account for volume pricing and repeat-order support.