Use Marriage's Golden Wholegrain Plain Flour for baking biscuits, cakes, and pancakes with a sweeter, milder taste. This wholemeal flour is rich in fibre and perfect for wholesome baking. It is produced in the UK by Marriage's, a family miller with centuries of tradition.
Golden Wholegrain has a sweeter, milder flavour and lighter colour than traditional wholemeal flour.
Features: Sweeter, Milder Wholemeal Flour, For Biscuits & Cakes with More Fibre, Rich in fibre.
Country of origin: United Kingdom.
| Typical Values Per 100g | |
|---|---|
| Energy | 1444kJ / 341kcal |
| Fat | 2.2g |
| of which saturates | 0.4g |
| Carbohydrate | 75g |
| of which sugars | 3.1g |
| Fibre | 9.3g |
| Protein | 10g |
| Salt | <0.01g |
Storage: Store in a cool, dry place. Once opened, store in an airtight container. Best Before see top of pack.
Preparation and Usage: Flour is a raw ingredient and must be thoroughly cooked or baked before eating.
Package type: Bag. Recycling information: Packing - Recyclable.
Ingredients: Wheat Flour.
Allergen Information: Contains Wheat.
Brand: W & H Marriage. Brand details: Milling Superior Quality Flour Since 1824. The Marriage Family W & H Marriage & Sons Ltd has been milling flour in Essex since 1824. Marriage's was founded by twins William and Henry nearly 200 years ago. Today the fifth and sixth generations of the Marriage family continue the milling tradition. We source the best wheat, much of it from farmers within 30 miles of Chelmer Mills, including our own arable farms. When necessary, we add quality international wheats into our grists. Our flour is produced using a combination of the traditional techniques we have trusted for generations and the best modern milling technology. Marriage's Range includes Organic, Speciality and Stoneground flours.
Manufacturer: W & H Marriage & Sons Ltd, Chelmer Mills, Chelmsford, Essex, CM1 1PN.
Recipes: Roasted Red Pepper, Courgette & Harissa Quiche. Preparation Time 30 mins + chilling. Baking Time 45-50 mins. Serves 6-8. Ingredients: 200g Golden Wholegrain Plain Flour, 3 Red peppers, halved and deseeded, 1 Courgette, halved lengthways and thickly sliced, 2 tbsp olive oil, 100g Cold unsalted butter, cubed, 50-80ml cold water, 200ml double cream, 2 medium eggs, 2 tbsp harissa, 3 tbsp finely chopped parsley or coriander. You will also need 23cm tart tin, rolling pin, baking beans. Recipe tip: Substitute golden wholegrain for your usual white flour for a wholesome alternative. This flour is perfect for fruit cakes, scones, muffins and pancakes. Depending on the recipe you may need additional liquid. Method: 1. Heat the oven to 200°C / fan 180°C / Gas 6. Put the red peppers, courgettes and olive oil onto a roasting tray, season and mix well. Roast for 25-30 mins until the peppers are soft. Leave to cool. 2. Meanwhile mix the flour and butter in a bowl and rub together with your fingertips until it looks like breadcrumbs. Stir in the water, and bring together to a ball. Knead briefly until smooth then wrap and chill for 30 mins. 3. Roll the pastry out on a lightly floured work surface until 5mm thick. Use to line a tart tin pressing into the sides. Cover with a piece of baking paper, and fill with baking beans or dried rice. Bake for 15 mins, then remove the paper and beans and cook for another 10-15 mins until it looks dry and golden. Trim the pastry edge with a serrated knife to remove the excess. Turn the oven down to 160°C / Fan 140°C / Gas 3. 4. Remove the skin from the peppers and slice the flesh into strips, then add to the baked pastry case with the courgettes. Whisk the cream, eggs, harissa and herbs in a jug with some seasoning. Pour over the vegetables. Bake for 45-50 minutes until golden with a slight wobble in the middle, but no liquid is left. Leave to cool in the tin for 10 mins. Serve warm or cold.
