Very Strong White Bread Flour
Allinson
Very strong white bread flour with exceptionally high protein content (13.9%), delivering superior gluten strength for pizza and bread making. This flour is specifically designed for recipes requiring extra structure and longer fermentation times. Widely available in UK supermarkets at budget-friendly prices, making it a popular choice for home pizza bakers seeking professional results without premium costs.
Optimal hydration: 62% – 70%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 8-16 hoursat 22°C
OfficialHigh protein allows for extended fermentation and strong gluten development
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Best For
Pizza Classica
Technical Specifications
Absorption | 64% |
Ash Content | 0.6% |
Mix Time | 10-15 min |
Allinson Very Strong White Bread Flour is W320 strength, 13.9% protein, a P/L ratio of 0.70, a recommended hydration range of 62–70%, and 64% absorption. Very strong white bread flour with exceptionally high protein content (13.9%), delivering superior gluten strength for pizza and bread making. This flour is specifically designed for recipes requiring extra structure and longer fermentation times. Widely available in UK supermarkets at budget-friendly prices, making it a popular choice for home pizza bakers seeking professional results without premium costs. It ferments best over 8–16 hours at room temp (22°C). High protein allows for extended fermentation and strong gluten development
very-strong, high-protein, budget, supermarket, widely-available, long-fermentation, pizza, bread