Produced by fifth generation Stoates family millers based in Dorset, the award winning self-raising cake-baking flour is stoneground to give a soft, brown flour, ideal for baking cakes. Softer or plain flour is used for cakes since stronger flour, when mixed will develop more gluten and so will be tougher when baked. This self-raising flour is made from wholemeal flour with some of the bran removed to make it lighter while retaining the flavour and texture of wholemeal. Excellent in carrot, banana and other tray bakes.
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