Frequently Asked Questions
Flour
Flour information
- How can I tell if my flour has a high or low protein?
- How long can I keep flour?
- How many different sorts of flour are there?
- How much flour is produced in the UK each year?
- I’ve got insects in my flour, how do I get rid of them?
- Is all flour good for you?
- Is flour still bleached?
- Is the protein content in flour important?
- What flour do I need to buy to make pasta?
- What is a flour treatment agent?
- What is added to flour by flour millers?
- What is an extraction rate?
- What is ascorbic acid?
- What is Granary flour?
- What is in self-raising flour?
- What is OO flour?
- What is strong flour?
- What is the best flour to use for breadmaking machines?
- What is the best flour to use to make biscuits?
- What is the best flour to use to make bread?
- What is the best way to keep/store flour?
- What is the difference between wholewheat and wholemeal flour?
- What is weak flour?
- Where can I get all purpose flour?
- Where can I get more information on flour?
