Matthews Cotswold Maizebite Pastry Flour 1.5kg & 4.5kg
Matthews Cotswold Maizebite Pastry Flour is a blend of plain flour and maize flour to give a crisp golden coloured pastry, particularly suitable for sweet products.
A premium blend of plain flour and maize flour which produces a golden coloured, crisp pastry perfect for both sweet and savoury bakes. Maizebite pastry flour strikes the perfect blend between flakiness and tenderness perfect for mince pies, pie crusts, trats and cookies.
Also available in 16kg Sacks here.
Contains: wheat, maize
Milling and Grain Provenance: Maizebite flour is made from a blend of Soft wheats from around the Cotswold Mill. The Matthews millers specially blend different wheats and then combine maize flour to the base flour mix to create this unique golden pastry flour. Maizebite pastry flour is between cake flour and plain flour in terms of protein at around 9%+.
Perfect for: Mince Pies, Tarts, pie crusts, shortbread, golden coloured pastries. Perfect for party food – mini tarts, quiches, sausage rolls!
Top Tips: 1: Keep ingredients cold, 2: Don’t overwork pastry, 3: Don’t stretch dough
Contains: Wheat, Maize
Protein: 9%
Did you know: Maize flour is finely milled from maize kernels and is a beautiful golden yellow colour. It has a distinctive subtle flavour as its own flour.
Allergy Advice: For allergens, including cereals containing gluten, see ingredients in bold.
Flour is a raw ingredient and must be cooked or baked before eating.
About Matthews Cotswold
MILLING BRITAIN’S FINEST FLOUR FOR OVER 100 YEARS
With a milling legacy spanning eight generations, Matthews Cotswold Flour is one of the UK’s oldest family-run flour mills. Trading grain and milling flour in the heart of the Cotswolds since the 1800s. We believe passionately that our local farming partnerships, traditional milling methods and premium grain selection make for better baking.
We are proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and time-honoured milling techniques.
Generations of farming families
The Matthews Cotswold Flour story began when the original FWP (Frederick) Matthews built a mill on the river Evenlode in 1912. You’ll find us working here to this day, overlooking the picturesque Cotswold village of Shipton-Under-Wychwood. It’s not a bad office view!
The Matthews family have spent over 100 years developing, improving and innovating to consistently produce the very best flour and baking products. Today, the company is led by father and son team Paul and Bertie Matthews – FWP Matthews’ great, great grandsons. This sustained passion and expertise passed down through generations, continues to inform every step of our process – from our local ethos to our traditional methods.
Nutrition
Care
To keep this flour at its very best never let the flour become damp. Store in a cool, dry place, allow good air circulation.
Legal Disclaimer
Product Packed On A Premises that handles Nuts, Seed, Soya & Sesame
