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All-purpose Flour

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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%.

Added by: shipton-mill

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.