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Strong White Flour.

  • 20-11-2021 6:35pm
    Registered Users Posts: 3,837 ✭✭✭ I'm looking to buying 10 or 12kg type bags from a mill as below,

    ....but am confused by the selection and what they would call "Strong White Flour" as Odlums stuff I buy atm.

    Any insight peoples?

    (I've dropped them a line but I know the knowledge is here also 😀)


  • Registered Users Posts: 175 ✭✭Larry Bee

    I was getting the Caputo flour from Silvio Rabbitte for making bread, sourdough and pizza dough. It looks like they are out of it now, but I'm 99% sure that the Pizza Flour 00 Iaquone should do the trick.


  • Registered Users Posts: 3,837 ✭✭✭Planet X

    Thanks John.....have a big bag of 00 that I use for pasta and the likes.

    It's Strong White Flour made from wheat is what I'm after.

  • Registered Users Posts: 15,975 ✭✭✭✭the beer revolu

    On that site, I'd say the Native Olands White is what you are after.

    10% protein.

  • Registered Users Posts: 3,837 ✭✭✭Planet X

    Nice one ^ 😉

    Yes.....I should be looking at high protein content which will produce a high gluten %.


  • Registered Users Posts: 106 ✭✭bobboberson

    That website is linked to kells mill, I buy marriage strong flour from them and I have found it very good.

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  • Registered Users Posts: 3,837 ✭✭✭Planet X

    Just bought 'Golden Crust Strong Flour" from Kells Mills. thanks for the heads up bob.

    €20 for 16kg. I think it's good value.

  • Registered Users Posts: 32,636 ✭✭✭✭Graces7

    On a side note. Has anyone here tried a flour called bere meal? It is local to Orkney where I lived many years. Of there are any Scottish folk here? Delicious and very distinctive

  • Registered Users Posts: 32,636 ✭✭✭✭Graces7

  • Registered Users Posts: 15,975 ✭✭✭✭the beer revolu

    Sounds very interesting. I wish we had a little more variety in flour types in bread available. Although, it's a whole lot better now than 20 years ago. I can easily get spelt or rye bread made locally, at least.

    I thought that olands flour I mentioned earlier sound like it could be tasty, too.

    If I started baking bread, I'd probably have 20 different flours in the cupboard!