Extra Strong White Flour

The ultimate flour for long fermentation baking, this Very Strong White has been stone ground and dressed from organically grown Paragon wheat sourced from Shropshire. High in protein 12.94% and Hagberg of 331, this well balanced flour has superb gluten strength and ensures breads with a higher rise and excellent texture. Perfect for blending with other flours such as rye and wholemeal to give rounder loaves.

ALLERGEN wheat Gluten.