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Awarded 1 star in the Great Taste Awards.
Judges comment “Made a perfect, well-risen loaf with good crumb, texture and taste.”
Milled in France from French wheat. It gives a light open textured loaf with a crisp crust. This flour is T65 for making bread and baguettes. The 65 refers to the amount of ash that is left after burning the flour. So T65 has 0.65% ash in it a T55 would be 0.55% ash and slightly whiter.
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Ingredients: Wheat Flour, Malt Wheat Flour, Flour Treatment Agent: L-Ascorbic Acid
Allergens in bold
Nutritional Information Per 100g Energy 1423 kJ 333 kcal Fat 1.3g of which saturates 0.2g Carbohydrate 71g of which sugars 1.5g Fibre 2.7g Protein 10g Salt 0g
| Weight | 1.520 kg |
|---|---|
| Dietary | Vegan / Vegetarian |
Corn starch, maize starch, or cornflour…. it’s all the same thing!
Used for thickening sauces, soups and gravy’s. Also used for making corn syrup and other syrups.
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A blend of wheat flour and baking powder. Sifted together for an even distribution it will give a consistent lift to baked goods every time. Perfect for making low ratio recipe cakes & sponges and scones or add to pastry where you need a little extra lift and texture.
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Pure gluten is made from wheat flour where the gluten has been activated during dehydrating, removing all other ingredients aside from the gluten. It is high in protein and used for binding dough and in bread recipes.
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Awarded 3 Stars in The Great Taste Awards
Great Taste Award Winner.
Judges comment “This flour made the most delicious loaf of bread: perfectly risen and shaped, and with a good crumb and crust. It sliced well and the appearance of the sliced loaf was most attractive and enticing. The mixture and proportions of the chosen seeds are well balanced and make for delicious eating.”
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