Baking flours and dry mixes

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Strong White Bread Flour →

For yeasted bread recipes that specify strong white wheat flour.

Store sealed in a cool, dry cupboard; reseal after opening. Flour is raw and must be cooked before eating.

For pastry, sauces and recipes calling for plain flour; no raising agent added.

Store cool and dry, sealed away from strong odors. Cook before eating.

For recipes written for wholemeal wheat flour.

Store airtight in a cool, dry place; refrigerate after opening for extended storage. Cook before eating.

For rye bread recipes; combine with wheat flour only as the recipe directs.

Store airtight, cool and dry; refrigerate after opening for extended storage. Cook before eating.

For buckwheat pancakes and recipes designed for buckwheat flour.

Store sealed, cool and dry; refrigerate after opening for extended storage. Cook before eating.

For cornbread, porridge and dusting dough as directed by your recipe.

Store airtight, cool and dry. Cook before eating.

Dry mix; add water, egg and oil using the pack recipe. Added egg is not included.

Store sealed, cool and dry. Cook prepared batter immediately; do not eat raw batter.

Dry dough mix; add water and olive oil and allow the rise specified on the pack.

Store cool and dry. Bake prepared dough fully following the pack recipe.