Flour | Eurostar Foods

Eurostar Very Strong Flour

Flour to produce bread the way it used to be! Take a nostalgic trip to times gone by; bake bread how it’s supposed to be done with this high protein (13%) strong bread flour - ideal for producing traditional and continental breads and loves. The dough has a wonderful extensibility and allows leavening up to 18 hours, so is equally effective for a quick dough or long fermentation. Naturally high in protein without the need for ‘added’ gluten to provide the strength, this is made from a blend of Canadian and European wheat and offers real quality for the home baker. Suitable for use in bread makers as well as traditional baking methods.

Very Strong Flour

Flour to produce bread the way it used to be! Take a nostalgic trip to times gone by; bake bread how it’s supposed to be done with this high protein (13%) strong bread flour - ideal for producing traditional and continental breads and loves. The dough has a wonderful extensibility and allows leavening up to 18 hours, so is equally effective for a quick dough or long fermentation. Naturally high in protein without the need for ‘added’ gluten to provide the strength, this is made from a blend of Canadian and European wheat and offers real quality for the home baker. Suitable for use in bread makers as well as traditional baking methods.

‘00’ Frumenta Pizza

A premium, Italian ‘00’ medium strength pizza flour. This is ideal for quick leavening times of 4 to 8 hours. 12.5% protein, this flour produces pizzas which are fragrant, tasty and light. Perfect for chefs who make their dough using the direct mixing method, and who need great pizzas fast. This flour is currently used by fast food outlets and restaurants across the UK

Very Strong Flour

Flour to produce bread the way it used to be! Take a nostalgic trip to times gone by; bake bread how it’s supposed to be done with this high protein (13%) strong bread flour - ideal for producing traditional and continental breads and loves. The dough has a wonderful extensibility and allows leavening up to 18 hours, so is equally effective for a quick dough or long fermentation. Naturally high in protein without the need for ‘added’ gluten to provide the strength, this is made from a blend of Canadian and European wheat and offers real quality for the home baker. Suitable for use in bread makers as well as traditional baking methods.

‘00’ Frumenta Pizza Manitoba

This special flour is made with Manitoba, Canadian and North American springtime wheat, offering great strength and resilience. Contains a minimum of 13.5% protein, and requires 10 to 16 hours leavening. This flour produces a light and crispy pizza, full of flavour and easy to digest. This is most suitable for high quality restaurants who want to produce the most flavoursome and traditional Italian pizzas.

Very Strong Flour

Flour to produce bread the way it used to be! Take a nostalgic trip to times gone by; bake bread how it’s supposed to be done with this high protein (13%) strong bread flour - ideal for producing traditional and continental breads and loves. The dough has a wonderful extensibility and allows leavening up to 18 hours, so is equally effective for a quick dough or long fermentation. Naturally high in protein without the need for ‘added’ gluten to provide the strength, this is made from a blend of Canadian and European wheat and offers real quality for the home baker. Suitable for use in bread makers as well as traditional baking methods.