A unique blend of soft wheat flour and corn starch, designed for superb cake baking. Particularly good for tall cakes and the softest sponges, it will give you professional patisserie level results at home.
A high quality wheat pasta flour, made up of an exclusive mix of grains. Only the heart of the grain is milled, resulting in a fine flour, perfect for pasta, particularly ‘stuffed’ pastas like ravioli. Creates a stretchy flour, suitable for rolling into super fine sheets. Will keep as a dough for several days and is a great thickener for béchamels and sauces.
A soft wheat ’00’ style flour, milled with pizza and focaccia in mind. With a 4-8 hour proving time, it’s important to get the water quantity right in your dough. If you’re making Focaccia, ensure you liberally spritz water over your dough before it goes in the oven as it will require humidity for the best result.
A gluten and wheat free flour, it’s used a lot in Indian cuisine. We like to make Onion Bhajis or Italian Farinata with it (a light batter with olive and water, that’s rested for 6+ hours, and then baked in the oven to produce a devilishly moreish thick pancake like snack.
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