100% Canadian Great White Bread Flour
Pickup currently unavailable
16kg Sack
The Matthews Cotswold Flour Mill
Station Road
FWP Matthews Ltd
Shipton under Wychwood, Chipping Norton OX7 6BH
United Kingdom
A very strong white bread flour with 14% protein produces a strong dough with great extensibility. Matthews 100% Canadian Great White deserves its title as “Great White” super strong bread flour.
This is one of the strongest white bread flours in the UK both in terms of protein quality and protein strength. Perfect for open texture bread, great on its own to bake by hand or in a bread maker. Experiment and blend with other lower protein ancient wholegrain flours or in your sourdough recipes.
A very strong white bread flour with 14% protein produces a strong dough with great extensibility. Matthews 100% Canadian Great White deserves its title as “Great White” super strong bread flour.
This is one of the strongest white bread flours in the UK both in terms of protein quality and protein strength. Perfect for open texture bread, great on its own to bake by hand or in a bread maker. Experiment and blend with other lower protein ancient wholegrain flours or in your sourdough recipes.
A very strong white bread flour with 14% protein produces a strong dough with great extensibility. Matthews 100% Canadian Great White deserves its title as “Great White” super strong bread flour.
This is one of the strongest white bread flours in the UK both in terms of protein quality and protein strength. Perfect for open texture bread, great on its own to bake by hand or in a bread maker. Experiment and blend with other lower protein ancient wholegrain flours or in your sourdough recipes.
A very strong white bread flour with 14% protein produces a strong dough with great extensibility. Matthews 100% Canadian Great White deserves its title as “Great White” super strong bread flour.
This is one of the strongest white bread flours in the UK both in terms of protein quality and protein strength. Perfect for open texture bread, great on its own to bake by hand or in a bread maker. Experiment and blend with other lower protein ancient wholegrain flours or in your sourdough recipes.