Supreme Sponge Flour
McDougalls
McDougalls Supreme Sponge Flour is a premium self-raising flour specifically milled for light, tender sponge cakes and delicate pastries. Made from specially selected soft wheats and extra-sifted for superior fineness, this flour has a low protein content (9.3%) that minimizes gluten development, resulting in cakes with a fine, silky crumb. The added raising agents (Monocalcium Phosphate and Sodium Bicarbonate) provide consistent lift without the need for additional leavening. A British pantry staple from one of the UK's most trusted heritage flour brands, established in 1864.
Optimal hydration: 50% – 58%
Softer flour — best for short fermentation times. Watch hydration carefully to avoid slack dough.
Optimal fermentation: 1-3 hoursat 22°C
OfficialVery short fermentation suitable for low-protein sponge flour. Best for same-day cakes and pastries requiring minimal gluten development.
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Technical Specifications
Absorption | 54% |
Ash Content | 0.52% |
Mix Time | 3-6 min |
McDougalls Supreme Sponge Flour is W180 strength, 9.3% protein, a P/L ratio of 0.50, a recommended hydration range of 50–58%, and 54% absorption. McDougalls Supreme Sponge Flour is a premium self-raising flour specifically milled for light, tender sponge cakes and delicate pastries. Made from specially selected soft wheats and extra-sifted for superior fineness, this flour has a low protein content (9.3%) that minimizes gluten development, resulting in cakes with a fine, silky crumb. The added raising agents (Monocalcium Phosphate and Sodium Bicarbonate) provide consistent lift without the need for additional leavening. A British pantry staple from one of the UK's most trusted heritage flour brands, established in 1864. It ferments best over 1–3 hours at room temp (22°C). Very short fermentation suitable for low-protein sponge flour. Best for same-day cakes and pastries requiring minimal gluten development.
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