This new very strong white bread flour from Allinson is made with Canadian wheat for an improved rise. Very Strong White Bread Flour has a higher protein content and gluten strength than strong bread flour. It's ideal for baking really excellent bread! You can use this flour whenever your recipes call for strong white bread flour and it will produce a higher rise and a better texture.
It can be used for hand baking as well as in a bread machine.
Thomas Allinson set up his first flour mill in 1892 with the intention of providing bakers with high quality, yet wholesome ingredients. He was something of a pioneer who passionately encouraged people to eat well and enjoy the simple, healthy things in life and this philosophy is still at the heart of what Allinson hold dear today.