Matthews Cotswold Strong White Bread Flour 1.5kg & 4.5kg
Matthews Cotswold Strong White Bread Flour is a bakers grade strong white 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.
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.
To keep this flour at its very best never let the flour become damp. Store in a cool, dry place, allow good air circulation.
Product Packed On A Premises that handles Nuts, Seed, Soya & Sesame