We've repacked this into our brown paper bags so you don't have to buy too large a quantity.
This very white breadmaking flour is free from ascorbic acid making it suitable for long and short fermentation times. Containing a high proportion of Canadian wheat with a protein content of 12.5 – 13.5%, it’s suitable for tinned bread, oven bottom breads, ciabatta, French sticks and rolls. It is particularly designed for long fermentation processes with yeast or natural sours. Can also be used as a strong flour in soda bread. Suitable for making Danish pastry, puff pastry and choux pastry.