Recipes

We want to inspire you to try something different and have given you some basic examples to get you started.

Competition

Send us your favourite recipe

ALL-PURPOSE FLOUR

Flour with a protein level of 10-12%. Ideal for general baking purposes. Higher protein flours make firmer, stronger doughs while lower protein flours produce softer, weaker doughs. Cake and pastry flour is typically 7-9% protein, all-purpose or plain flour = 10-12%; bread or strong flour = 12.5-13.5%.

Print