“A good quality bread flour. Nice flavour and texture. The gluten is a little lower this year but that is universal and we are still being successful without dough inprover.”
“First time using Gluten and very pleased with the result. Seemed to give improved rise to whole meal/ white flour loaf baked directly on oven shelf. Will continue to use.”
“Great for adding lightness and volume to bread, used in the right quantity the texture is a bit like sourdough but lacks the sourdough taste. The overall quality of the bread is improved both texture and taste. I've found over many years that extra gluten and ascorbic acid (vitamin C) are essential ingredients for wholemeal breads.”
“Great for adding lightness and volume to bread, used in the right quantity the texture is a bit like sourdough but lacks the sourdough taste. The overall quality of the bread is improved both texture and taste. I've found over many years that extra gluten and ascorbic acid (vitamin C) are essential ingredients for wholemeal breads.”
