Which flour?

Different flours for different occasions

There is a flour to suit every taste and occasion, whether you need a creamy, white flour for breadmaking, a coarser, wholemeal stoneground for a rich fruitcake, or a fine, light sponge flour.  Why not explore and experiment with the wide range now available in your supermarket, local shop or your local farmers market.  If you are adventurous in your cooking and baking with flour, you'll discover the pleasure of this most versatile ingredient. 

The Choice is Yours

The choice is all yours.  Different makes of flour have unique characteristics depending on the wheat used and the way they are milled.  Stock up with a broad selection of flours and you will always have just the right type for all cooking and baking needs.

Basic Flour Types

Wholemeal - 100% extraction, made from the whole wheatgrain with nothing added or taken away.

Brown  - usually contains about 85% of the original grain.  Some bran and wheatgerm are removed.

White - usually 75% of the wheatgrain.

Flour for Different Uses

Strong Flour - usuall white, can be brown or wholemeal with a high protein content.  This flour is recommended for use when making bread by hand and also making bread in a breadmaker.  It is also ideal for bread rolls, pizza bases and puff pastry.

Plain Flour - this can be white, brown or wholemeal.  It is made from a variety of hard and soft wheats to make an all- purpose flour.  This flour is ideal for pastry, batters, sauces, gravies, fruit cakes and shortbread.

Flour Mixes/Pre-packed mixes - ready prepared mixes of flour with other ingredients which help you make bread, cake or biscuits more quickly.  You can find these at all major supermarket or alternatively download the Flour for Homebaking list below.