Matthews Cotswold Launches UK’s First All Purpose Regenerative White Flour

Matthews Cotswold Flour is launching the UK’s first All Purpose Regenerative White Flour. The new flour is created using grains from a select group of local farms that have embraced regenerative farming techniques that aim to restore and improve soil health and biodiversity. The flour is suitable for use in recipes that call for plain, strong bread or self-raising flour, if used with baking powder, which allows for more diversity of bakes from one packet of flour, making it great for baking on a budget. It will be available in 1.5kg and 16kg bags.

“All Purpose Flour is commonly used in the US but does not appear on the shelves in UK supermarkets,” said Sophie Carey, Bakery Development Manager. “We have become used to buying plain, strong bread and self-raising flour for different recipes but our new All Purpose Flour is a suitable replacement for all. It is a halfway house between plain white and strong bread flour. Plain flour is between 8.5% to 10% protein and All Purpose Flour is a minimum of 10.5%. It is strong enough to make basic breads, especially breads that prove in a tin, but also soft enough to make more delicate bakes such as cakes, pastries and biscuits. It is a great option in the ongoing cost of living crisis as it allows for a more diverse range of recipes from just one bag of flour.” 

“The grain used in our new All Purpose Flour comes from farms which have been implementing a host of regenerative practices for a number of years,” explains Bertie Matthews, Managing Director. “Regenerative Agriculture is a term that refers to a farming model of growing food that protects and improves soil health, biodiversity, water retention and quality. Farmers use a host of practices including, but not limited to, reducing soil disturbance, implementing wide crop diversity, integrating livestock, maintaining living routes and protecting the soil surface.”