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Matthews Canadian Great White kgMatthews Canadian Great White kg

Canadian Great White Flour

This truly is the “Great White” of the bread-flour world. 13.5% protein produces a strong dough with great extensibility for sourdough or yeasted bread.  This is one of the strongest white bread flours in the UK both in terms of protein quality and protein strength, making it perfect for open-texture bread. Bake by hand or with a bread maker, or blend with other lower protein wholegrain flours for delicious loaves, or flatbreads.

Quantity:
£ 21.95

In stock

SKU: CSW16 Categories: , , Tag:

Description

Matthews Canadian Great White flour is a premium strength white flour milled from quality imported Canadian wheat. The flour produces a strong flexible dough down to the natural strength in the Canadian wheat proteins. Prefect for boosting your bread making recipes, and sourdough.

Delivers: Very strong bread flour due to natural high protein level in wheat.
Traditional roller milling

Provenance & Milling: Premium imported Canadian wheat, roller milled in the Cotswolds.

Protein: 14%+

Perfect for: bread, rolls, sourdough

Contains: Canadian wheat

Recipe Recommendation: Ideal for a high protein loaf suitable for long fermentation breads. Mix with Eight Grain for a strong multi grain loaf or use with a Rye flour recipe.

Wheat Origin: Canada

Additional information

Weight 16 kg
Flour Type

Application

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Bag Size

Milling and Provenance

100% Canadian Strong Bread flour is produced from some of the best wheat in the world. The red spring wheat comes from Manitoba. These powerful wheats from the Canadian prairie absorb more water and produce a larger and more expansive dough. This is down to cold winters, very hot summers, and great soil fertility. Manitoba flour is a term often used in Italy as a code word for “fine flour”.

Contains

Wheat

Perfect for

Open-texture bread, sourdough, white bread, large white bloomers, artisan bread, high gluten bread, noodles, flatbreads, country white bread.

Did you know

Why is Canadian wheat so good? Canadian Western Red Spring Wheat (sometimes referred to as CWRS) is the gold standard when it comes to bread-making wheat. It is renowned for its high protein content and excellent bread baking ability. The Canadian prairies have good soil, which is essential for the wheat, then a reliable “Winter Kill” during the winter which means fewer pesticides and insecticides. Followed by a long hot summer, growing conditions are perfect for wheat to develop its protein quality.

Perfect for

Open-texture bread, sourdough, white bread, large white bloomers, artisan bread, high gluten bread, noodles, flatbreads, country white bread.

Did you know

Why is Canadian wheat so good? Canadian Western Red Spring Wheat (sometimes referred to as CWRS) is the gold standard when it comes to bread-making wheat. It is renowned for its high protein content and excellent bread baking ability. The Canadian prairies have good soil, which is essential for the wheat, then a reliable “Winter Kill” during the winter which means fewer pesticides and insecticides. Followed by a long hot summer, growing conditions are perfect for wheat to develop its protein quality.

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