A powerhouse flour for high-rising, well-structured bread.

Milled from the Canadian Spring Red variety Faller, often regarded as the “Rolls Royce” of bread wheats. Historically, Faller was blended into UK bread flours until the 1970s, valued for its exceptional baking performance. This flour produces a robust, elastic dough, with excellent gluten development. The extra strength results in well-risen loaves (sometimes even too well risen) making it perfect for bakers looking to mix in wholemeal flour, seeds, or other flavours without compromising rise and structure. 

While ideal for bread baking, creating beautifully high-rising loaves with great texture, it’s also an excellent choice for pizza dough! With a 72% extraction rate, it balances strength and nutrition. Each 100g contains 6.4g of fibre and 13.3g of protein, providing both structure and nourishment.

Best before: 6 months from milling.

Storage: Keep in a cool, dry place.

Ingredients: 100% Wheat

Allergens: Contains Wheat Gluten