Balanced strength for consistently well-risen loaves.

Milled from a carefully selected mix of varieties, Paragon and Fredericia. Paragon is a British Class 1 spring-sown bread wheat, known for its excellent grain quality. Fredericia is a European winter wheat that delivers a fantastic yield, though it requires good sunshine levels in July and August for optimal results. 

This flour is ideal for bread baking, whether used on its own or blended with our Wholemeal Strong Bread Flour for added depth. If incorporating wholemeal, it’s best to start with lower inclusion rates before progressing to a 50% wholemeal mix. With a 72% extraction rate, it retains enough natural goodness while delivering the structure needed for well-risen, hearty loaves. Each 100g contains 6.4g of fibre and 12.3g of protein, providing both nutrition and reliable baking performance.

Best before: 6 months from milling.

Storage: Keep in a cool, dry place.

Ingredients: 100% Wheat

Allergens: Contains Wheat Gluten