A very popular premium quality white breadmaking flour. Containing ascorbic acid, it can be used for both ‘no time’ and short fermentation processes. With a protein content of 11.5 – 12.5%, it’s suitable for tinned breads, oven bottom or sole baked crusty breads, French sticks, rolls, morning goods, puff pastry and soda breads.
MARRIAGE’S HAS BEEN PRODUCING SUPERIOR QUALITY FLOUR SINCE 1824.
Marriage’s mill a wide range of bread making and culinary flours, organic varieties and speciality flours, including stoneground wholemeal flour traditional milled on horizontal French Burr stones. We select the best possible grains for consistent flour quality, sourcing wheat from local Essex farmers where possible, including family farms near Chelmer Mills. Marriage’s still make some flours in the old-fashioned way, grinding the whole grain between horizontal French Burr stones.