Strong Flour

Produced from a blend of soft and hard wheat, strong flour contains up to 17% protein - almost double that of plain flour. This protein forms gluten when mixed with water, giving baked products a high volume and a strong, open crumb structure. It is the best choice for all yeast baking, producing excellent loaves, buns and pizza dough. It is also ideal for flaky, puff and choux pastry and for making Yorkshire puddings.