Allinson Premium Wholemeal Very Strong Bread Flour contains 100% of the wheat grain keeping all the natural nutrients. The resulting flour contains significant amounts of fibre, iron and B vitamins.
The bran in wholemeal flour reduces the effectiveness of the gluten during bread making meaning that generally wholemeal bread dough will not rise as much as white bread dough. This means, wholemeal bread has a denser, moist texture and has less spring to it than white bread. We recommend using a proportion of Allinson White Strong Bread Flour or Premium White Very Strong Bread Flour with the wholemeal flour to make it a little lighter. The bran element of the wholemeal flour also absorbs a lot of liquid. So, add a bit more liquid than in your standard white recipe to ensure that there is a sufficient amount remaining in the mix to work with the other ingredients to produce pliable dough to knead.
Per 100 g
|of which sugars
|of which saturates
- Contains Wheat, Gluten
- Suitable for vegetarians
- Contains no nuts
- Available in 1.5kg bags
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