A white, bakers grade, strong flour, suitable for bread and rolls. A good, all-round flour for a range of products.
A strong white flour ensures the bread will rise, as the protein, gluten, absorbs the water in the dough and becomes stretchy, trapping the carbon dioxide created by the fermenting yeast. As FWP Matthews strong white flour has a higher protein percentage than regular flour, it is known as a strong flour, giving more reliable results when making bread and bread rolls.
As the gluten sets, whilst baking, the stretched fibres give body to the bread and it’s spongy texture. When using flour of a lower protein percentage, the bread can be heavier and dense as a result. Therefore using high 13% protein strong flour is recommended.
Wheat flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)]
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