Topic: White flour additives
Can anybody explain why white bread flour has to have additives irrespective of whether it is thought to be a 'good' quality flour or not? I understand that wholemeal does not have to have these additions. Is there any flour that escapes this rule? Is it the same for Spelt flour?
Thrilled with the idea of Heritage flour, just discovered today that ( I hope I have understood correctly)we are not allowed under Defra to grow (any/much) strong wheat as it upsets the import arrangements with other countries.
I have a talk I give on bread with comparisoms between proper bread and the Chorleywood method and ingredients and I would like to expand my talk to cover the grain but need accurate information. Can anyone assist?