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Shipton Mill Italian Style 00 Strong White Flour
25Kg
In stock
SKU
6220
£29.25
/ each
Product Information
This professional-grade white flour, sourced from Canadian wheat and milled under Royal Warrant, is a category essential for kitchens requiring high-protein strength. The flour is fully fortified in accordance with UK regulations, including the 2026 Folic Acid update.
Key Features
-
11.3g protein per 100g provides the gluten structure needed for high-hydration doughs and extended fermentation cycles.
-
Milled by Shipton Mill under Royal Warrant, delivering superior quality for professional use.
-
Available in 25kg sacks
-
Compliant fortification includes Calcium Carbonate, Niacin, Iron, and Thiamine.
Use Cases
-
New York Style Pizza: The 11.3g protein level provides the structural strength needed for large, foldable bases and high-hydration doughs.
-
Speciality Bread Production: Provides the necessary structural support for house-made sourdough, ciabatta, and focaccia.
-
Menu Development: A versatile ingredient for pizzerias, pub kitchens, and delis wanting to establish a signature bread range.
-
Improved Yield: The high-absorption capacity of Canadian wheat allows for more dough per sack, directly improving the profit-per-portion.
| Per 100g | |
|---|---|
| Energy KJ | 1504.0 |
| Energy kcal | 353.0 |
| Fat (g) | 1.2 |
| of which saturates (g) | 0.3 |
| Carbohydrates (g) | 79.0 |
| of which sugars (g) | 0.5 |
| Fibre (g) | 3.3 |
| Protein (g) | 11.0 |
| Salt (g) | 0.0 |
Fortified white WHEAT Flour [WHEAT Flour, WHEAT Germ Flour, Calcium Carbonate,
Product Information
This professional-grade white flour, sourced from Canadian wheat and milled under Royal Warrant, is a category essential for kitchens requiring high-protein strength. The flour is fully fortified in accordance with UK regulations, including the 2026 Folic Acid update.
Key Features
-
11.3g protein per 100g provides the gluten structure needed for high-hydration doughs and extended fermentation cycles.
-
Milled by Shipton Mill under Royal Warrant, delivering superior quality for professional use.
-
Available in 25kg sacks
-
Compliant fortification includes Calcium Carbonate, Niacin, Iron, and Thiamine.
Use Cases
-
New York Style Pizza: The 11.3g protein level provides the structural strength needed for large, foldable bases and high-hydration doughs.
-
Speciality Bread Production: Provides the necessary structural support for house-made sourdough, ciabatta, and focaccia.
-
Menu Development: A versatile ingredient for pizzerias, pub kitchens, and delis wanting to establish a signature bread range.
-
Improved Yield: The high-absorption capacity of Canadian wheat allows for more dough per sack, directly improving the profit-per-portion.
| Per 100g | |
|---|---|
| Energy KJ | 1504.0 |
| Energy kcal | 353.0 |
| Fat (g) | 1.2 |
| of which saturates (g) | 0.3 |
| Carbohydrates (g) | 79.0 |
| of which sugars (g) | 0.5 |
| Fibre (g) | 3.3 |
| Protein (g) | 11.0 |
| Salt (g) | 0.0 |
Fortified white WHEAT Flour [WHEAT Flour, WHEAT Germ Flour, Calcium Carbonate,