Marriage's Uppermost Long-Fermentation Strong White Bread Flour
Marriage's Uppermost Long-Fermentation Untreated Strong White Bread Flour.
This very white breadmaking flour is free from ascorbic acid making it suitable for long and short fermentation times. Containing a high proportion of Canadian wheat with a protein content of 12.5%, it’s suitable for tinned bread, oven bottom breads, ciabatta, French sticks and rolls.
Marriage's Uppermost Flour is particularly designed for long fermentation processes with yeast or natural sours. Can also be used as a strong flour in soda bread. Suitable for making Danish pastry, puff pastry and choux pastry.
Protein: 12.5%
Ingredients
Flour (Wheat Flour, Calcium, Iron, Niacin, Thiamin)
May contain soya. For allergens see ingredients highlighted in bold.
About Marriage's
W&H Marriage & Sons Ltd has been milling flour in Essex since 1824. Marriage's was founded by twins William and Henry nearly 200 years ago. Today the fifth and sixth generations of the Marriage family continue the milling tradition.
Marriages source only the best wheat, much of it from farmers within 30 miles of Chelmer Mills, including their own arable farms. When necessary, they add quality international wheats into their grists. Marriages flour is produced using a combination of the traditional techniques they have trusted for generations and the best modern milling technology.
Nutrition
| Per 100g | ||
|---|---|---|
| Energy | 347kcal | |
| 1472kj | ||
| Fat | 1.4g | |
| of which saturates | 0.3g | |
| Carbohydrate | 69.9g | |
| of which sugars | 2.9g | |
| Fibre | 2.8g | |
| Protein | 15.1g | |
| Salt | Trace |
Buy Marriage's Uppermost Long-Fermentation Strong White Bread Flour at Ratton Pantry.
