Allinson Strong White Bread Flour
Strong
Allinson’s strong white bread flour with 12% protein. Suitable for white loaves, focaccia and pizza. The current ingredient label lists mineral and vitamin fortification, plus alpha-amylase and hemicellulase enzymes. Use it with a bread or pizza recipe suited to a supermarket bread flour.
Contains: wheat, other ingredients, enzymes
How the calculator uses this flour
- Fermentation window. With 12% protein, the dough peaks after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 h.
- Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Allinson’s strong white bread flour with 12% protein. Suitable for white loaves, focaccia and pizza. The current ingredient label lists mineral and vitamin fortification, plus alpha-amylase and hemicellulase enzymes. Use it with a bread or pizza recipe suited to a supermarket bread flour.
Bakes with this flour
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Strong White Bread Flour vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
StrongStrongProtein
12%12%Hydration
——Maturation
——Strong White Bread Flour vs 3 Malts & Sunflower Organic Brown Flour (705)
Strong White Bread Flour | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 12% | 12% |
Hydration | — | — |
Maturation | — | — |