Made from a blend of premium wheat, Allinson Premium White Very Strong Bread Flour has a higher protein content and gluten strength than our strong flour. Perfect for baking really excellent bread! You can use this flour whenever your recipes call for strong white bread flour and it will produce a higher rise and a better texture.
|
Typical values |
Per 100 g |
| Energy
|
1429KJ/337kcal |
| Protein |
13.9g |
| Carbohydrate |
67.1g |
| of which sugars |
1.4g |
| Fat |
1.4g |
| of which saturates |
0.2g |
| Fibre |
3.1g |
| Sodium
|
0.003g |
- Contains Wheat, Gluten
- Suitable for vegetarians
- Contains no nuts
- Available in 1.5kg bags
Bread Flours
Breadmaking 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