Extraction is the percentage of whole cleaned wheat grain that is present in the milled flour. White flour (of approximately 70-75% extraction) is high in starch, and is produced by removing the bran and germ during the milling process. Allinson Strong White Bread Flour has a high gluten content which makes it particularly suitable for bread making. Brown flour is of approximately 90% extraction, which means that practically the whole grain is used in its production, apart from the 10% that is the bran. The resulting flour is finer than wholemeal, producing loaves with a lighter texture, and a full, nutty taste. Allinson Wholemeal flours contain 100% of the wheat grain, retaining all the natural nutrients. They contain significant amounts of fibre, iron and B vitamins. Iron and the B vitamins thiamin and niacin, together with calcium, are added to white and brown flours, to replace nutrients removed during the milling process.

All Allinson flours are sifted at the mill but once it has been packed, the flour sometimes settles in the bag during storage. Some recipes suggest sifting and even though it's not absolutely necessary, it won’t do the flour any harm. Obviously by sifting wholemeal flour you take out all the bran and thus the goodness. So if you do sift it, we recommend you mix the bran back into the flour afterwards.

All Allinson Bread Flours will work well in bread machines. The high gluten content will ensure good results because the resultant dough is better able to withstand the kneading process.

We've just changed the name to Allinson Premium flours as we did a bit of research and some bakers didn't really understand what the old name meant. Don't worry it's still the same great flour!