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Strong White Flour

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Weight

  • 16kg
  • Bread Mixes
  • Mixed Boxes
  • 1.5kg

Flour Type

  • Strong White
  • Rye
  • Wholegrain
  • Ancient Grain
  • Bread Mixes

Best For

  • Pizza & Pasta
  • Cakes & Pastry
  • Sourdough
  • Bread

Wheat Type

  • Italian
  • Canadian
  • French
  • British

Milling Method

  • Roller Milled
  • Stoneground Milled

Farming Method

  • Regenerative
  • Conventional
  • Organic
 Strong White Flour
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Moulin Saint Martin French Strong Patisserie Flour
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Matthews Wychwood Master Bakers Bread Flour
Cotswold Flour Ultimate Bread Box
Cotswold Flour Stoneground Box
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Sicilian Italian Pizza Mix
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Matthews Strong White Flour – High protein, strong dough, excellent structure

Choose from our carefully crafted range of strong flour

When it comes to structure and chew, the Matthews Cotswolds strong flour range comes into its own. Strong white flour is used to create products which require good structure and consistency, like sourdough bread, pretzels and bagels.

Strong flour tastes similar to other flours and has a slightly off-white colour. This flour also feels coarser and denser. Strong flour has a higher protein content, so you'll need good arm strength for all the kneading required, but the effort is well rewarded.

Bread flour falls into the strong flour category. We have a lovely selection box of the ultimate bread flours and a box featuring a selection of stoneground Cotswold flours.

Our specialist range of strong flour offers varying levels of protein content, so you can choose the best flour for the product and structure you desire. You can also use strong flour to mix and strengthen other weaker flours to create your perfect blend.

Choose from UK Cotswold-sourced strong white flour, Canadian strong white flour, and French flours, including a patisserie specialist flour. We also have a Cotswold pizza flour you can use to make perfect pizza bases.

Explore our range of strong white bread flour individually, or select a variety box so you can try them all to discover your favourite.

Matthews Cotswolds Flour News

Introducing Sophie Carey, the new Bakery Development Manager at Matthews Cotswold Flour

Introducing Sophie Carey, the new Bakery Development Manager at Matthews Cotswold Flour

  We are so excited to introduce Sophie, our new expert technical baker at the Cotswold Flour Mill on this...

READ MORE
Pizza week - Q&A with Cameron Kelly from Zonda

Pizza week - Q&A with Cameron Kelly from Zonda

  My first memory of pizza is being on holiday in Portugal when I was about 7 or 8. The...

READ MORE
Q&A with Nicola Cooper from Blake’s Kitchen

Q&A with Nicola Cooper from Blake’s Kitchen

  What is your earliest memory of pizza? Pizza has always been a huge part of my life. My grandparents...

READ MORE
Introducing Sophie Carey, the new Bakery Development Manager at Matthews Cotswold Flour

Introducing Sophie Carey, the new Bakery Development Manager at Matthews Cotswold Flour

  We are so excited to introduce Sophie, our new expert technical baker at the Cotswold Flour Mill on this...

READ MORE
Pizza week - Q&A with Cameron Kelly from Zonda

Pizza week - Q&A with Cameron Kelly from Zonda

  My first memory of pizza is being on holiday in Portugal when I was about 7 or 8. The...

READ MORE
Q&A with Nicola Cooper from Blake’s Kitchen

Q&A with Nicola Cooper from Blake’s Kitchen

  What is your earliest memory of pizza? Pizza has always been a huge part of my life. My grandparents...

READ MORE