Keysight 3446MEMU 2M Memory for 34465A & 34470A Truevolt DMMs License

Molino Bongermino Multigrain Flour with Cereals & Seeds is made by stone-milling wheat, oats, barley, spelt with rye and adding sesame, linseed and sunflower seeds to make a high-fibre, highly nutritious and tasty, multigrain flour. Suitable for your general baking including bread where flavour, fibre and nutrition are what you are looking for. Molino Bongermino has a chocolate chip muffin recipe using it.

Ingredients: wheat flour, sunflower seeds, wholemeal rye flour, wholemeal oat flour, wholemeal barley flour, wholemeal spelt flour, linseeds, sesame seeds

Allergens: may contain traces of soy, mustard and sesame.

Nutritional information / 100g

Cereal source: grown and milled in Italy
Packing: fully recyclable

Buy 5 of the 1kg bags for a 10% discount!

Molino Bongermino Lievitati type 00 is a flour from blended soft wheats with a high protein content making it suitable for long fermentation periods (over 12 hours) and so ideal for pre-ferments, sourdoughs, biga and panettone.

Ingredients: wheat flour

Allergens: may contain traces of soy, mustard and sesame.

Nutritional information / 100g

Wheat source: grown and milled in Italy
Packing: fully recyclable

Buy 5 of the 1kg bags for a 10% discount!

Tradition Française CRC T65 Bagatelle is white bread flour, used for baguettes. It is roller-milled from soft wheat by one of France’s foremost mills, Foricher. It has achieved both CRC and the French Red Label for quality and traceability. (See the article for more about these two marks). For use in traditional bread making.

T65 is the standard bread flour in France, the one used for baking baguettes. A careful blending process at the mill produces a flour that is tailor made to suit the traditional French bread making process, with a long fermentation time. The gluten content is just right to give an extensible dough, but one with not too much elasticity. T65 flour has a sweet, balanced flavour and is ideal for just about all of your bread making needs, but is especially good for slow fermented loaves.

Protein: >11%

Ash: 0.62-0.75%

Hagberg: >230sec

W: >240

P/L: 0.6 – 0.9

Ingredients: wheat flour, calcium carbonate, dried ferrous sulphate, thiamine hydrochloride, nicotinamide. Why is this French flour now now fortified?

500g oval lined wicker banneton or proving basket for the home baker, complete with an attractive, removable and hand-washable, linen liner. They need only to be dusted in flour (rye is best) to prevent the dough from sticking. Between use, they should be stacked in a clean and dry place.

Size guide

Bannetons, brotforms or proofing baskets are used to support the dough while it rises (proofs) to give it improved structure and crust pattern, just before it goes into the oven to bake.

Dough capacity: 500g (approximately)
Material: Lined wicker removable linen
Internal Dimensions (LxWxH (mm) approx): 220x130x70

Buy 5 of the 1.5kg bags for a 10% discount!

Wildfarmed T150 is 100% wholemeal wheat flour for bread baking. Free from pesticides, herbicides and fungicides is full of flavour and is ideal for all breads.

Available in 1.5kg and 16kg bags.

Ingredients: wheat flour.

Nutritional information / 100g

Wildfarmed flour is made from a diverse variety of wheat grown alongside a variety of plants, grasses, and legumes. This method of growing provides a nutty, depth of flavour full of nutrition, not available from a single strain, while constantly improving the soil in which they are grown. 

Buy 5 of the 1.5kg bags for a 10% discount!

WH Marriage's Finest Strong White Bread flour is blended from carefully selected wheats to make a versatile flour suitable for bread, rolls, pizzas and puff pastry. it is good for bread makers too. The 16kg bag is formulated for long-ferment doughs.

For a summary of the nutritional information, see the full description.

The Mulino Marino "Sette Effe 2.0" (translates as 7 "F"s - or cereals) is their second complex multi-grain stoneground flour blend comprising rye, rice, buckwheat and maize flours as well as pumpkin, flax, sesame and sunflower seeds.

Our in-house baker Darryn really likes this flour and described it as "Incredibly tasty, I really like this one"

Uses: crackers and savoury snacks.

Specification:

Ingredients: wheat, durum wheat, barley, rye, rice, buckwheat, maize, seeds of linseed, pumpkin, sunflower, millet.

Fresh sourdough starter made from organic rye flour and delivered in a convenient pot to keep a small quantity in your fridge between use. Minimum 200g.