Matthews Cotswold Wychwood Strong White Bread Flour

Matthews Cotswold Wychwood Strong White Bread Flour is a premium strength bread flour for top artisan bakers around the UK and passionate home bakers. With a protein strength of 13.2% to 13.5% this flour has excellent water absorption and gluten quality. Perfect for open texture breads and sourdough. Protein: 13.2% Ingredients: Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamine (B1), Folic Acid]For allergens, including cereals containing gluten Milling and Provenance: Only the top 20% of bread wheats will earn a place in Wychwood bakers bread flour. This is because not all varieties have the same protein quality and well as protein strength. We blend our UK high protein wheat with arguably the best wheat in the world Canadian red spring wheat. Chosen for its unrivalled consistency and quality. Perfect for & Recipes: Long fermentation baking open textured breads and sourdough breads. Look for more water absorption 80%+ in your dough? Then Wychwood flour is the right choice. Top Tip:1: The best way to increase water absorption is to select a high-quality bread flour, if you are reading this then you have just done that!2: Long Fermentation process further supports water absorption. Did you know: Wychwood is named after the ancient royal forest “Wychwood” above the very village that Matthews have been farming & milling from for almost 200 years “Shipton-Under-Wychwood”. The Matthews Cotswold mill has the beautiful village as a backdrop from the Cotswold hills. 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. 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.