A higher protein content often means stronger gluten, which makes the bread fluffier and lighter. That is why spring wheat is considered the best bread grain, and it is an excellent choice if you want to bake bread with a fine texture and good volume.

Strong Bread Wheat Flour contains a high proportion of spring wheat.

The flours in our range that contain the most spring wheat are Strong Bread Wheat Flour, Extra Strong Bread Wheat Flour and Strong Bread Wheat Flour Stone-Ground. These flours give the dough fantastic elasticity and volume, making them popular with both home bakers and professional bakeries.

It’s no coincidence that Strong Bread Wheat Flour is our bestseller – it makes it easy and fun to bake light, well-risen bread.

If you want to take it a step further and achieve even more volume, we recommend Extra Strong Bread Wheat Flour, which – as the name suggests – contains extra spring wheat and produces bread with even better rise and texture.

But remember: both spring wheat and winter wheat can produce excellent results in baking. It’s all about understanding the differences and choosing the flour that best suits what you want to create in the oven.

Good luck on your baking journey!