What is the difference between white flour, brown flour and wholemeal flour?
Extraction is the percentage of whole cleaned wheat grain that is present in the milled flour. White flour (of approximately 70-75% extraction) is high in starch, and is produced by removing the bran and germ during the milling process. Allinson Strong White Bread Flour has a high gluten content which makes it particularly suitable for bread making. Brown flour is of approximately 90% extraction, which means that practically the whole grain is used in its production, apart from the 10% that is the bran. The resulting flour is finer than wholemeal, producing loaves with a lighter texture, and a full, nutty taste. Allinson Wholemeal flours contain 100% of the wheat grain, retaining all the natural nutrients. They contain significant amounts of fibre, iron and B vitamins. Iron and the B vitamins thiamin and niacin, together with calcium, are added to white and brown flours, to replace nutrients removed during the milling process.
For more information, please visit the British Nutrition Foundation
Why should I use wholemeal flour? Is it considered to be a healthier option?
Wholemeal flour contains the whole wheat grain, so it contains more B vitamins and has a higher fibre content than white flour. It is therefore considered the healthier option. However, all types of flour and bread are considered to make a valuable contribution to the daily diet because they are composed largely of starch, a complex carbohydrate which is an excellent source of energy.
Should I sift my flour before I use it?
All Allinson flours are sifted at the mill but once it has been packed, the flour sometimes settles in the bag during storage. Some recipes suggest sifting and even though it's not absolutely necessary, it won't do the flour any harm. Obviously by sifting wholemeal flour you take out all the bran and thus the goodness. So if you do sift it, we recommend you mix the bran back into the flour afterwards.
Why is the protein content of bread making flour so important?
The protein content of a flour is the primary factor in determining what use it is best suited to. Flour with a high protein content will have a high gluten content making it particularly suitable for bread making. When the flour is mixed with water and kneaded, the resultant 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, open texture.
What type of flour is recommended for use in a bread making machine?
All Allinson Bread Flours will work well in bread machines. The high gluten content will ensure good results because the resultant dough is better able to withstand the kneading process.
How can I make wholemeal dough rise higher?
Try replacing some of the wholemeal flour with white flour. Alternatively try adding � teaspoon of Ascorbic Acid (Vitamin C) powder to the mixture. This is available from most chemists
What's happened to Allinson Bakers' Grade flours?
We've just changed the name to Allinson Premium flours as we did a bit of research and some bakers didn't really understand what the old name meant. Don't worry it's still the same great flour!