Soft wheat vs hard wheat

Depending on the protein content of the wheat grain, it is categorised into what farmers and millers refer to as hard wheat or soft wheat.

Hard wheat has a high protein content and if it also has good quality gluten, it can develop a strong and elastic dough, making it the best type of wheat to produce bread flour.

Soft wheat has a lower gluten content and is used to make plain flour and self-raising flour, making it ideal for making cakes, biscuits and pastries.

With soft wheat varieties, we make:
Plain Flour
Plain flour is milled from soft wheat varieties and has low gluten and protein content which makes it suitable for biscuits and pastries where a crumbly texture is needed.
Also known as: all-purpose flour, cake flour, pastry flour and soft wheat flour.
Best for: biscuits, scones, crumbles, pancakes, shortcrust pastry and sauces.
Why not try: Organic Plain White Flour and Organic Stoneground Fine Plain English Wholemeal Flour.

Self-Raising Flour
Self-raising flour is milled from a blend of hard and soft wheats. Self-raising flour already contains raising agents which gives a nice rise to baked goods, so you do not need to add this into your mixture. You can also make your own self raising flour by adding 2 level teaspoons of baking powder to every 100g of plain flour. We suggest sieving both of these ingredients and stirring until they are well mixed.
Best for: cakes such as sponges, and scones, some biscuits and suet pastry.
Why not try: Organic Self Raising White Flour and Organic Stoneground Self Raising Wholemeal Flour.

And with hard wheat varieties we make:
Strong Flour
Strong flour, also commonly known as strong bread flour, is made from hard wheat varieties. It contains more gluten than other types of flour which gives it its elasticity and enables the dough to rise with a good structure. Rather than fortifying the flour by adding refined gluten, at Doves Farm we blend our home-grown varieties of wheat with imported hard wheat to give the best results when baking bread.
Also known as: bread flour.
Best for: yeast cookery and enriched doughs. Strong White flour is also used for choux pastry and filo pastry.
Why not try: Organic Strong White Bread Flour.