Matthews Cotswold French Strong Patisserie T65 Flour 16kg
Want to create a showstopper even Parisian patisserie houses would be proud of? Matthews Cotswold French Strong Patisserie T65 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.
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.
Contains: Wheat Flour
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.
To keep this flour at its very best never let the flour become damp. Store in a cool, dry place, allow good air circulation.