FRESH HIGH PROTEIN WHITE BAKERS FLOUR
Strong and soft, the lightest and brightest of our flours. Recommended for making great bread or pasta. Try using it as a base and adding spelt, wholemeal or rye to find the flavour profile that suits you.
Grown By - Burrum Farms VIC
Variety: Scout - A high yielding variety suited to Victoria and South Australia
With the finest 75% of the wheat flour particles remaining make this flour our strongest and lightest. It's relatively high protein makes it great for a wide range of applications.
75% of the whole grain (the yummy bits and the white stuff) is in the bag and 25% (just the bran, and really not all of it) has been removed. We feed this by-product to some very happy chooks at a friends chicken farm!
straight away when you open the bag you’re eyes will tell you this flour isn’t all that white. Rich in caretin this flour is different displays a rich creamy colour not unlike an old fashioned clotted cream.
a complex suite of flavours and aromas in the raw flour that create a diverse and complex, suite of flavour creating compounds developing sweet, creamy, custardy flavours and aromas
Sweet beautiful aroma quite unlike the lifeless barren shop bought alternatives
Takes on more water and creates livelier more vital doughs... sourdough bakers take note, reduce your inoculations!!
Used by most bakers who prize a lighter and fluffier loaf this also makes great (strong) pasta. Suitable for all applications that demand a higher protein this tends to make a tighter denser cake.