Matthews Cotswold 100% Canadian Great White Flour 1.5kg, 4.5kg & 7.5kg
Matthews Cotswold Canadian Great White flour is a premium strength white flour milled from quality imported Canadian wheat. The flour produces a strong flexible dough down to the natural strength in the Canadian wheat proteins.
A very strong white bread flour with 14% protein produces a strong dough with great extensibility. Matthews 100% Canadian Great White deserves its title as “Great White” super strong bread flour.
This is one of the strongest white bread flours in the UK both in terms of protein quality and protein strength. Perfect for open texture bread, great on its own to bake by hand or in a bread maker. Experiment and blend with other lower protein ancient wholegrain flours or in your sourdough recipes.
Perfect for: Boosting your bread making recipes, and sourdough.
Delivers: Very strong bread flour due to natural high protein level in wheat.
Traditional roller milling
Provenance & Milling: Premium imported Canadian wheat, roller milled in the Cotswolds.
Perfect for: Bread, rolls, sourdough
Contains: Canadian wheat
Recipe Recommendation: Ideal for a high protein loaf suitable for long fermentation breads. Mix with Eight Grain for a strong multi grain loaf or use with a Rye flour recipe.
Wheat Origin: Canada
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.
Available in 16kg bags
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