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At Allinson we pride ourselves on producing the highest quality flour. Find out how we make our flour.

BREAD FLOURS

Bread-making flour is characterised by its tough extensible gluten and high protein content. When the flour is mixed with water and kneaded, the resulting dough becomes very elastic in nature. As the dough ferments, carbon dioxide is produced and trapped in the dough by the gluten strands, causing it to rise. During baking, the gluten sets around the bubbles giving the bread a light and open texture. These flours are great for making tasty bread, pizza dough and pasta.

Strong White Bread Flour Premium White Very Strong Bread Flour Premium Wholemeal Very Strong Bread Flour

SPECIALTY BREAD FLOURS

Perfect for baking healthy rustic breads, these flours add flavour and rich texture to your loaves and rolls. You can also use these flours to give your pizzas a twist.

Country Grain Bread Flour Seed & Grain Bread Flour Wholemeal Seed & Grain Bread Flour

YEAST

Yeast is an essential ingredient in bread making as it causes the bread to rise. It is a living organism and requires food, moisture and warmth to survive. When dehydrated, it will remain dormant until it becomes activated during the process of fermentation. Yeast causes the carbohydrates (initially sugars) present to ferment and produce carbon dioxide (CO2). The CO2 becomes trapped in the dough by the network of gluten strands, causing the dough to rise.

Easy Bake Yeast Dried Active Yeast

PLAIN AND SELF RAISING FLOURS

Plain and self raising flours contain a lower amount of protein than bread flours. This means that dough is far less elastic and "short" in nature.

Wholemeal Plain Flour Wholemeal Self Raising Flour Nature Friendly Plain White Flour Nature Friendly Self Raising Flour

Silver Spoon is a business of British Sugar plc. Registered in England 315158. Registered Office Weston Centre, 10 Grosvenor Street, London, W1K 4QY

Our Products

BREAD FLOURS

SPECIALTY BREAD FLOURS

YEAST

PLAIN AND SELF RAISING FLOURS

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