Flour, wheat, bread/strong, white

White bread flour, also called strong white wheat flour, is finely milled wheat flour used for bread making. The figures here describe the dry flour, rather than prepared dough or baked bread. Per 100g, it provides 79g carbohydrate, 11g protein, 3.3g fibre and 1504 kJ of energy.

Carbohydrate provides energy, while protein supports the growth and repair of body tissues. Wheat flour contains gluten, so it is not suitable for people with coeliac disease. The salt, sugar and fat content of bread made with this flour will depend on the other ingredients added. Full nutrient figures for the flour are provided in the tables below.