Every baking occasion demands flour perfectly suited for its intended purpose – a trade secret known by professionals.
It’s all about protein!
Low protein - Cake & Biscuit Self Raising Flour, and Biscuit & Pastry Plain Four can absorb more moisture and sugar than standard household flour and will produce a softer texture in cakes, perfect biscuits, and flakier pastry.
Medium protein – Pasta & Noodle Tipo “OO” Flour is perfect for homemade pasta and noodles. Only the pure white centre portion of each wheat grain is used, making this flour naturally the finest and brightest possible.
High protein (strong Bakers flour) – Bread & Pizza Flour contains more protein and gluten than standard household flour and creates dough with greater elasticity. During proofing (rising stage) a larger volume and lighter texture can be achieved.
Lighthouse is fastidious in its selection of special wheat varieties, blends and milling techniques to produce the finest special purpose flour available.
This simple philosophy has helped generations of Australian cooks and bakers achieve the best results for over 150 years.
Expertly milled to achieve a natural whiteness (unbleached) and triple sifted for a super fine texture, Lighthouse Special Purpose Flour guarantees you lighter and brighter baking.
www.lighthousebaking.com.au
