What are the benefits of using flour from Europe in baking compared to flour from other regions?

Flour from Europe is often preferred in baking due to its higher protein content, which results in better gluten development and a stronger structure in baked goods. This can lead to improved texture, rise, and overall quality of the final product. Additionally, European flour is known for its consistent quality and reliable performance, making it a popular choice among professional bakers and home cooks alike.