Euro is a 'strong' high protein 'white' bread flour milled for long-fermented dough, sourdough or yeasted. It is very popular flour for both professional and home bakers.
Is also a great choice to provide additional structure when using heavier ingredients (e.g. seeds, grains, fruits) in bread dough.
It can also be used if more volume is desired when making breads with a blend of wholemeal wheat or alternative flours (e.g. rye).
It's also used by professional bakers as a croissant flour or other Viennoserie flour.