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Matthews  Evenlode kgMatthews  Evenlode kg

Matthews Evenlode Bakers White Flour

Can also be used for cakes/pastries.

Quantity:
£ 16.50

In stock

SKU: EV16 Categories: , , Tag:

Description

Our versatile bakers white flour for all traditional bread baking and strong pastries. Widely used across the professional baking community for many years.

Contains: Wheat

Perfect for: All bakers Bread, rolls, general recipes.

Delivers: A finely milled consistent white flour.

Milling & Provenance: Premium grade 1 wheat grown exclusively in the UK, milled at the Cotswold Mill.

Protein: 11.3%

Wheat Origin: Great Britain

Did you know: Evenlode is named after the river which runs through the village of Shipton Under Wychwood – a stone throw from the top of the Mill. It is also the name of the valley which the Matthews family first started selling grain in the 1800s.

Additional information

Weight 16 kg
Flour Type

Application

Bag Size

Recipe Recommendations

Perfect for a range of bread flour recipes.

Milling and Provenance

Evenlode is one of our most popular British wheat flours due to its consistency and reliability. The flour is made from a blend of British group 1 wheat grown by our local Cotswold Grain Partnership farmers. The grain is collected by the Matthews grain drivers and then conditioned in 100-year-old wooden pine bins before milling.

Top Tip

Looking for a stronger bread flour? Our bread flours go up in strength starting with Evenlode, Windrush, Burford, Churchill, Wychwood and finally 100% Canadian Great White.

Contains

Wheat

Protein

11.3%

Did you know

Evenlode is named after the river which runs through the village of Shipton Under Wychwood - a stone’s throw from the top of the mill. It is also the name of the valley where the Matthews family first started selling grain in the 1800s.

Contains

Wheat

Protein

11.3%

Did you know

Evenlode is named after the river which runs through the village of Shipton Under Wychwood - a stone’s throw from the top of the mill. It is also the name of the valley where the Matthews family first started selling grain in the 1800s.

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