Flour.....what's The Difference In Quality Between....

[janzman]

....Tesco everyday value 1.5kg at 45p and Homepride at more than 4 times that price. Will my Yorkshire puds or my cakes be better if I pay the higher price or does it matter.

[treetops68]

Probably not, as with branded goods it's the name you are paying for. The basic ingredients are the same.

[2sp_]

I always buy cheap flour and my cakes always taste the same.

[Buenchico]

Several people mention Tesco Everyday Value flour here:
http://forums.moneysavingexpert.com/showthread.php?t=4166647
with everyone approving of it and one contributor specifically stating "Just as good as more expensive brands".

Similar praise here:
http://www.netmums.com/coffeehouse/netmums-mums-panel-251/mums-panel-topics-archive-206/787684-tesco-everyday-value-testers-review-thread-all.html

[Graham-W]

Tesco's value works just as well for my yorkies and cakes as more expensive brands.
If you were baking your own bread you'ld need a "strong" flour with high gluten. I've not seen a budget version of that.

[sherrardk]

Asda does own brand bread flour and I works just fine as does the stuff from Aldi.

[redman41]

If you live in Scotland you will need to Sing whilst making them.
O Flour of Scotland
When will we see
Your like again.... :-)

[jomifl]

As Graham says, cheap flour is fine for cakes and pastry, as long as the flavour isn't important. However for bread, pizza bases etc, you need high protein flour (>12%). That reminds me, must put the loaves in the oven...

[Old_Geezer]

I'd personally not know, but I do know my woman insists that only one flour brand produces the bread she wants.

[carrust]

Somebody shoot redman please:-)

[jomifl]

Waitrose Canadian strong flour (wholemeal and white) produces light bread with an excellent flavour. A lot of so called bread flour contains additives such as raising agents and 'improvers'

[jomifl]

Incidentally the crude analysis of the flour is printed on the side of the packet. What they don't tell you is the year of harvest and much the contents have degraded and how many stegobium beetles are dwelling therein. Enjoy.

[DTCwordfan]

The beetles add protein, be thankful.

[jomifl]

actually they eat the protein in the flour and convert it to indigestible chitin as well as excreting some of it as simple nitogen compounds.