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£3.29
Malted bread flour with rye flakes and poppy seeds.
A lovely mixed grain flour with malted wheat flakes, rye flakes and a bit of poppy seed, wheat bran and barley malt flour. Makes a delicious malted loaf with a good aroma, texture and crunch. It is made with carefully selected grain from local farms. It works well in bread machines or as a hand bake.
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Ingredients: Wheat flour, malted wheat flakes 5%, rye flakes 5%, poppy seed 3%, wheat bran, barley malt flour, calcium carbonate, niacin, iron, thiamine.
Allergens in bold
Nutritional Information Per 100g
Typical Values per 100g
Energy 1471 kJ / 348 kCal
Fat 4.2g
of which saturates 0.4g
Carbohydrate 65g
of which sugars 1.7g
Fibre 5.1g
Protein 14g
Salt 0g
| Weight | 1.520 kg |
|---|---|
| Dietary | Vegan / Vegetarian |
Delicious malted bread flour, perfect for producing loaves and rolls.
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Delicious bakers quality plain wholemeal bread flour.
Also known as whole-wheat bread flour and wholewheat bread flour
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Our semolina is a fine semolina flour (Durum Wheat) traditionally used for making puddings, pasta and Indian sweets. It is also widely used for rolling pizza dough and to add a crispy crust to roast potatoes. It is high in protein and low in fat.
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Potato starch – also known as potato flour – is extracted from potatoes. The cells of the root tubers of the potato plant contain starch granules (leucoplasts). To extract the starch, the potatoes are crushed and the starch grains are released from the cells. The starch is then washed out and dried to powder. Potato starch has been produced in the same basic way for centuries – even the ancient Incas knew how to make potato starch. It has no potato flavour so works well in most recipes. As part of the starch component of a gluten-free flour blend, potato starch lends a light, fluffy texture to baked goods. Use potato flour to bake muffins and cookies or add it to sauces, gravies and soups to create a thicker consistency.
This product is Vegan.
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