Frequently Asked Questions

Welcome to our FAQ section. You should be able to find answers to a lot of your flour related questions in the topics shown below. If you're having trouble finding the answers you're looking for, try using the FAQ search on the right.

FAQ Topics

General (3 FAQs)

General information about the Flour Advisory Bureau

Wheat and Grains (11 FAQs)

Information on Wheat and Grains

Flour (25 FAQs)

Flour information

Bread (4 FAQs)

Bread information

Recipes & Baking (7 FAQs)

Here are some of the most commonly asked questions about baking. If you any questions or think that something is missing from this section, please contact us FAB@nabim.org.uk or alternatively visit the What Went Wrong section.

The Glycaemic Index Q&As (7 FAQs)

Frequently asked questions on the Glycaemic Index