White Breadmaking Flour
As the UK's leading flour miller, Rank Hovis has more than
100 years' experience in the baking industry. With unrivalled expertise
and an in-depth understanding of bakers both large or small, we've been
able to develop a unique range of flours that appeals to all.
Our range of white breadmaking flours is suitable for all processes and product types.
A Strong Bakers Patent flour. Very good colour and excellent
protein quality make the flour suitable for bread, morning goods and all
oven-bottom products, especially where crumb colour is of importance.
A straight run Bakers flour designed to meet the requirements
of the craft baker. Bakers Pride is suitable for the production of
bread, fermented goods of all kinds, puff pastry, pork pies and
traditional fruit cakes.
As You Like It
A Patent Bakers flour with very good colour and protein
quality. As You Like It is ideal for the production of bread and morning
goods, where colour is of importance. It's also suitable for puff and
filo pastry production.
A straight run Bakers flour, Silver Queen is particularly
suited to the production of bread using the Chorleywood bread-making
process. It can also be used for other processes such as fermentation,
and can be used to produce traditional puff cakes and pastry.
Soft White Flour
The Rank Hovis range of soft white flours is suitable for all short pastry and general catering applications.
Below you will find more details on each of our soft white flours, and the products they can help to create.
An untreated soft white flour, produced from selected
low-protein wheats. Due to its low protein and good colour, White
Label's major use is in the production of savoury and sweet short paste.
It can also be used for a number of other general catering
A general purpose low-protein, self-raising flour containing
acid calcium phosphate and sodium bicarbonate, ideal for many catering
Speciality short paste flour suitable for both savoury and
sweet products. Containing a significant proportion of maize flour,
Golden Sunrise can reduce the level of fat required in the paste recipe.
The maize also helps to give a golden colour to the finished product,
as well as a very short eating characteristic.
Brown and Wholemeal Flour
Rank Hovis, the UK's leading flour miller, has a wide range
of wholemeal, brown and malted brown breadmaking flours suitable for all
processes and product types.
Gold Crest SP
A roller-milled, 100% wholemeal flour, produced from a blend of specially selected high-protein breadmaking wheats.
It is additive free (by law) and can be used to produce a wide
range of products such as bread, morning goods and even confectionery.
The bran particle size is controlled to ensure product consistency and
to enable the production of top-quality food.
A 100% stone-ground wholemeal flour, Millwright is additive free by law.
The traditional process of stone grinding results in larger bran
particles than would normally be found in roller-milled flour, giving
the baked product a traditional, coarser texture.
Millwright is suitable for use in a range of products, from bread to morning goods and confectionery.
A brown flour, roller-milled from a blend of selected high-protein breadmaking wheats.
The milling process is carefully controlled to prevent the bran
particles from becoming too small, which could adversely affect product
volume. Canada Best flour produces baked products that feature bran
flakes clearly visible against a pale brown background.
The high-protein quality and quantity enables high-volume bread and
morning goods to be produced, while Canada Best is also suited to
Top Cobber is a malted brown flour, produced by adding cut
malted wheat and non-diastatic malt flour to a high-protein brown base
Suitable for use in all breadmaking processes and product types,
the flour helps to give goods a moist crumb and distinctive malted
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The Universal cake flour range from Rank Hovis consists of
three exceptionally versatile flour grades for bakers who want to
produce a wide variety of great-tasting products.
Expertly designed and produced, each grade ensures consistent
quality performance across your product range. What's more, the flours
provide you and your business with a simple solution to all your cake
Extensive in-house technical trials on cake flours have shown that
Rank Hovis's Top Flight and Jupiter are the most versatile on the
market. Not only are they uniquely adaptable and simple to use, they
consistently perform to give you a wide range of cake products from just
Discover more about our range of universal cake flours below:
Milled to make your baking easier, Top Flight is the
versatile cake flour for the craft sector. It's designed to handle
easily and mix well, giving you excellent crumb colour and very fine
More importantly, Top Flight can be used across common cake recipes, giving you the simplicity and consistency you require.
The versatile cake flour for high-volume manufacture, Jupiter is a robust cake flour that excels in high-ratio recipes.
When baking high volumes, using Jupiter in your recipe helps
guarantee fine texture and excellent crumb colour across your product
The perfect flour for all types of fruit cake, Hi Frute's unique strength is its versatility.
The flour performs equally well in both heavy and lightly fruited
craft cakes, and whether you are producing on a high or low volume
manufacturing schedule, Hi Frute meets all your requirements.
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Steam Treated Flours
Rank Hovis has a well-established range of technologically
advanced, functional steam-treated flours. These flours have been
designed specifically for use as ingredients in the food manufacturing
Steam-treated flours are produced from selected wheat varieties.
The steam treatment process imparts specific functional characteristics
which are not available from untreated flours, giving the following
range of functional benefits:
Smooth, lump-free mixing with water.
- High water uptake.
- Consistent flow characteristics with no gluten separation, eliminating pump and filter blockage.
- No loss of viscosity during high-speed mixing or pumping.
- Consistent viscosity and ingredient pick up.
- No enzyme activity, so no loss of viscosity on standing.
- No water separation on standing (no syneresis at ambient temperature).
- Label declaration - 'Wheat Flour'.
- Significantly lower flour microbial load compared to untreated flours.
Rank Hovis has steam-treated flours suitable for thickening
and binding. These flours are designed to be used as general purpose
thickeners in soups, sauces and pie fillings, and as binders or fillers
in processed fish and meat products.
All of these flours provide a viscous gel on cooking, which is stable when cooled to ambient temperature.
Planet is manufactured for use in applications where easy
mixing to a smooth, mobile slurry is required. Its inherent low
cold-paste viscosity is appropriate for use in certain canning
processes. Planet is widely used in sauces and in various applications
as a binding agent.
Regent is a popular, general-purpose thickener and binder
widely used in the food processing industry. Regent has the ability to
absorb a large quantity of water at
ambient temperatures, which is retained on cooking.
Viceroy is designed and manufactured by a unique multi-stage
process, and is particularly suitable for thickening premium white
sauces and cream soups - where whiteness and 'smooth mouth feel' are
Viceroy differs from all other steam-treated flours by providing a
guaranteed low cold-paste viscosity. This property, combined with its
other features, makes it ideal for use in canning processes where
consistent mobility of the cold sauce or soup is required.
These flours are designed to make batters for meat, fish and
vegetables, providing a consistent viscosity and a strong adhesive base
for breadcrumbs or other coating ingredients.
A lightly steam-treated flour, ideal for the manufacture of
batters and wafers. Consort is ideal when a crisp product texture is
French Bread Flours
Rank Hovis may be the leading flour miller in the UK, but our baking knowledge also extends to French bread.
Our range of French bread flours is suitable for all French-style products, from crusty rolls to traditional baguettes.
An untreated flour produced from a grist containing French
wheats, milled to a typical French flour specification. It is ideal for
the production of baguettes, petit pain and more, and is particularly
suited to a traditional French baking process involving the long slow
proof of a cool dough.
A low-extraction flour, milled from a specially selected
blend of French wheats. Cloche d'Or is specially formulated for those
craft bakers looking to produce supreme quality French-style products.
Premier Baguette Mix
Ideal for bakers seeking the ultimate in consistency. Premier
Baguette Mix is formulated from a premium base flour, to which salt and
a proprietary dough conditioner have been added.