Wessex Mill Pasta & Pizza Flour 1.5kg
Wessex Mill Pasta and Pizza Flour for making delicious pasta and pizzas. Can be used in any recipe for making pasta with or without egg. Can be used in any recipe for making pasta with or without egg. Can be used in any yeasted recipe for making pizza bases.
A careful blend of local wheat and durum semolina wheat ideal for both pasta and pizza.
Made from a blend of local English wheat and durum semolina wheat, this fine creamy white flour makes excellent pasta and yeasted pizza bases.
Use it in any pasta or pizza dough recipes.
Ingredients: Wheat, durum wheat, calcium carbonate, niacin, iron, thiamine.
Allergen advice: for allergens, including cereals containing gluten, see ingredients in bold.
Milled in the UK with EU and non-EU wheat.
Storage: roll down the top after use and store in a cool dry place.
Packaging material: paper. RECYCLE.
Always cook flour before consumption.
Nutrition
| Typical Values | per 100g |
|---|---|
| Energy | 1468 kJ 349 kCal |
| Fat | 1.2g |
| of which saturates | 0.1g |
| Carbohydrate | 70g |
| of which sugars | 1.1g |
| Fibre | 3.5g |
| Protein | 15g |
| Salt | 0g |
About Wessex Mill
Wessex Mill are a small family flour mill based in Wantage, Oxfordshire. The Munsey family have been milling Oxfordshire for over a 100 years. The mill is currently run by fourth-generation flour miller Paul, with his daughter Emily studying to become a miller as well.
Wessex Mill's flour is milled using local wheat that they collect themselves from farms surrounding the mill. They ensure that only the best wheat with high quality gluten is selected, by testing samples before we bring any into the mill. Being a small mill means they can store the wheats from each farm separately without batching. This allows them to carefully select the wheats that they mix together for the grist to produce quality consistent flour.
Wessex Mill is a traditional roller milling process, as opposed to the modern energy intensive method of debranning the wheat before grinding it into flour. They mill their flour slowly; this means the flour doesn't heat up as much as other flour mills, preventing the protein from damage.
The consistency of Wessex Mill's flour is down to buying good wheat. The area around their mill produces some of the best wheats in the UK. Wessex Mill buy from local farms and picks up the wheat with their own lorries.
You can find the names of the farms that Wessex Mill use on the packet.
