Matthews Cotswold Evenlode Bakers White Flour
Matthews Cotswold Evenload Bakers White Flour is a versatile bakers white bread flour produced from 100% high protein British wheat. With an 11.3% protein this everyday bread flour has been used by professional bakers across the country for over 50 years.
Milling and Provenance: Evenlode is one of our most popular British wheat flours due to its consistency and reliability. The flour is made from a blend of British group 1 wheat grown by our local Cotswold Grain Partnership farmers. The grain is collected by the Matthews grain drivers and then conditioned in 100-year-old wooden pine bins before milling.
Perfect for & Recipes: Tinned White Load, Bread for toast, white bread, rolls, burger buns.
Top Tip: Looking for a stronger bread flour? Our bread flours go up in strength starting with Evenlode, Windrush, Burford, Churchill, Wychwood and finally 100% Canadian Great White.
Contains: Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)].
Protein: 11.3%
Did you know: Evenlode is named after the river which runs through the village of Shipton Under Wychwood – a stone throw from the top of the Mill. Before the present-day Matthews Cotswold mill was built 100 yards away there was an old watermill. When the great western railway was built in the late 1800s the mill planned a move further up the hill. It is also the name of the valley, which the Matthews family first started selling grain in the 1800s.
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.
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.
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
Please note: bags smaller than 25kg are decanted at our premises into food grade bags.
Sacks are made from fully recyclable unbleached paper.
