Matthews Churchill strong white bread flour is an extra-strong, high-protein flour milled from a blend of hard bread-making wheats. With 12.8% protein, it supports a good rise and structure in sourdough and other breads. Use it by hand or in a bread machine, and proof for longer or blend with a stoneground wholegrain for a richer flavour.
Highlights
About this product
Churchill White - for Sourdough & Other Breads
Matthews Churchill strong white bread flour is an extra-strong high protein quality bread flour. Finely milled from a blend of hard bread making wheats and named after the Cotswold village of Churchill. Chosen for home bakers by our professional artisan baking community. This flour contains 12.8% protein which supports the rise and structure of your bread. Perfect for mixing by hand or bread machine. Proof for longer and blend with a stoneground wholegrain for a richer more pronounced flavour.
Ingredients
Wheat Flour [Wheat Flour, Calcium Carbonate Iron, Niacin (B3), Thiamine (B1)]
Pack size
1.5 KG
Other Allergen Info
For allergens, including Cereals containing Gluten, see ingredients in bold.
Storage
Store in a cool dry place. For best before end: See top of pack
Other information
FSC - FSC® Mix, Packaging from responsible sources, FSC® C121679, www.fsc.org
