Matthews Cotswold Burford Patent White Bread Flour 16kg
A premium master bakers strong patent white bread flour. 12>12.5% protein delivers a finely milled consistent naturally strong bread flour. Matthews Cotswold Burford Patent White Bread Flour is very white due to its low extraction %, short patent flour produced from the very centre on the endosperm and is the whitest type of flour. This allows for good gluten developing properties.
Perfect for: Perfect for hand or bread machine. An excellent strong white bread flour for buns, yeasted pastries or muffins.
Milling & Provenance: Patent flour is a pure, high-quality flour made from the centre part of the endosperm. Finely milled from a blend of high protein hard wheats from the Cotswold town of Burford and blended with premium Canadian red spring wheat. Described as a short patent flour as it is milled from hard wheats. This flour has a much lower extraction than standard bread flour. This combination produces superior water absorption and easy kneading and baking qualities.
For allergens, including cereals containing gluten, see ingredients in bold
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