Best flour for Swiss Roll

Frederick White Wheat would be ideal for Swiss rolls. Here's why: 

Protein Content: At 7.3% protein, this soft white winter wheat creates less gluten development, which is crucial for Swiss rolls. The tender, delicate crumb structure needed for rolling without cracking requires lower protein. 

Wheat Type: Soft white winter wheat is specifically bred for tender baked goods like cakes, pastries, and delicate sponges. 

Ash Content: Both flours have identical 1.0% ash content, indicating similar mineral content and extraction levels, so no advantage either way.