Canadian and USA wheat flours are known for their high quality, consistency, and strong performance in baking. High-gluten flour, milled from hard wheat, is ideal for producing strong, elastic doughs, making it especially suitable for industrial baklava sheet production where strength and stretchability are essential.

Bread flour offers good volume and structure, while all-purpose flour provides reliable results across a wide range of baked goods. For baklava, fine high-gluten or well-balanced all-purpose flour ensures thin, smooth, and durable sheets that bake to a crisp, golden texture without tearing—ideal for both artisanal and commercial applications.