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Matthews Cotswold French Strong Patisserie T65 Flour 1.5kg, 4.5kg & 7.5kg

£2.99
Size
Availability: Translation missing: en.general.icons.icon_check_circle icon In Stock | Same Day Dispatch up to 2pm (Mon-Fri) | Express Delivery Available

A specialty strong T65 patisserie flour perfect for all French pastry making, including croissants, puff pastry.

Want to create a showstopper even Parisian patisserie houses would be proud of? This is the flour to use. Our premium French Patisserie fine flour is made from the innermost part of the wheat berry. The flour has superior water absorption and rises well, making it suitable for all bakery methods.

Also available in 16kg Sacks here.

Milling and Grain Provenance: Our French flour range “Moulin Saint Martin” is made from 100% premium French wheat. The grain is milled by one of the oldest flour milling families in France the “Bellot” family. Louis Bellot is the 15th generation and Bertie Matthews is the 8th generation of their respected families to be supplying artisanal flour to bakers across Europe. The flour is repackaged into more manageable 16KG and 1.5KG bags in the Cotswolds for the UK bakers.

Perfect for & Recipes: Perfect for a profiterole tower showstopper! Croissants, profiteroles, puff pastry, pains au chocolat, brioche.

Perfect for: Croissants, profiteroles, puff pastry, pains au chocolat, brioche.

Delivers: An authentic French product

Milling & Provenance: Cotswold milling, French grains.

Protein: 11.5%

Contains: Imported French Wheat

Allergy Advice
: For allergens, including cereals containing gluten, see ingredients in bold.

Flour is a raw ingredient and must be cooked or baked before eating.

About Matthews Cotswold

MILLING BRITAIN’S FINEST FLOUR FOR OVER 100 YEARS

With a milling legacy spanning eight generations, Matthews Cotswold Flour is one of the UK’s oldest family-run flour mills. Trading grain and milling flour in the heart of the Cotswolds since the 1800s. We believe passionately that our local farming partnerships, traditional milling methods and premium grain selection make for better baking.

We are proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and time-honoured milling techniques.

Generations of farming families

The Matthews Cotswold Flour story began when the original FWP (Frederick) Matthews built a mill on the river Evenlode in 1912. You’ll find us working here to this day, overlooking the picturesque Cotswold village of Shipton-Under-Wychwood. It’s not a bad office view!

The Matthews family have spent over 100 years developing, improving and innovating to consistently produce the very best flour and baking products. Today, the company is led by father and son team Paul and Bertie Matthews – FWP Matthews’ great, great grandsons. This sustained passion and expertise passed down through generations, continues to inform every step of our process – from our local ethos to our traditional methods.

Nutrition

 

Care

To keep this flour at its very best never let the flour become damp. Store in a cool, dry place, allow good air circulation.

Legal Disclaimer

Product Packed On A Premises that handles Nuts, Seed, Soya & Sesame

ABOUT RATTON PANTRY

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Ratton Pantry is a family business originally founded by two very keen home bakers and cooks, Victoria and Sean. Recognising the need for good quality baking ingredients during the COVID-19 lockdowns, and having problems procuring these goods for ourselves, we set about stocking a selection of premium kitchen, pantry and baking essentials such as flour and yeast, along with premium imported Italian ingredients.