Strong flour is best for making bread. The strength of the flour depends on its protein content. It is the protein that forms the gluten, which is important in baking. High gluten levels give a loaf good volume and texture.
T55 OR Bread Flour moul bie
White Flour - Strong Marriages
Wholemeal Flour - Strong Marriages
Baguette Flour moul bie
Soft flour is low in gluten so the result is a finer texture. Usually soft flour is divided into cake flour which is lowest in gluten, and pastry flour which has slightly more gluten than cake flour.
T45 Violette Strong moul bie
White Flour - Self Raising Marriages
White Flour - Plain Marriages
Flour designed to meet specific food production requirements.
Buckwheat
Cotswold Crunch Flour (Dark)
Durum Wheat semolina
OO Soft Wheat
Gram
OO Soft Wheat extra fine Spandoni
Rye
Rice
Most species of yeast reproduce asexually by budding. Yeast size can very depending on the species. It is used in baking as a leavening agent. It converts the fermentable sugars in the dough into carbon dioxide, causing the dough to expand or rise, forming bubbles. These set when the dough is baked, making the product soft and spongy.
T55 OR Bread Flour 
Cotswold Crunch Flour (Dark)
