Shipton Mill Flour No. 3 16kg – Premium Quality for Professional Bakers
At Bakers Street, we provide top-quality bakery ingredients to help you achieve the best results in your baking. Shipton Mill Flour No. 3 16kg is a premium flour blend designed for artisan bakers. This high-quality flour delivers excellent texture and performance for various baked goods, such as breads, pastries, and pizza dough. With this flour, you’ll get consistent, high-end results every time.
What is Shipton Mill Flour No. 3 16kg?
- A strong white bread flour, milled using traditional methods.
- Delivers a perfect crumb, texture, and rise for all types of bread.
- Ideal for small artisan bakeries and high-volume operations.
- Available in a 16kg bag for convenient bulk purchasing.
Why Choose this product?
- Made from top-quality wheat grown in the UK.
- High protein content and strong gluten strength for an airy, light texture.
- Suitable for a variety of breads including sourdough, baguettes, and rustic loaves.
- Consistent performance with every batch for reliable results.
- Versatile enough for both small-scale and large commercial bakers.
How to Use?
- Perfect for both manual and mechanical baking processes.
- Ideal for recipes such as classic white bread, pizza dough, and more.
- High protein content provides control over dough consistency and texture.
- Suitable for a variety of baking styles, from traditional to modern methods.
Buy Shipton Mill Flour No. 3 16kg at Bakers Street
- Bakers Street is a trusted supplier of bakery ingredients.
- Fast and reliable delivery service to get your ingredients fresh and ready.
- Premium products to elevate your baking.
- Experience the difference in your baked goods when you shop with us.
Choose Bakers Street for all your bakery ingredient needs, and let us help you bake with the finest quality flour available.
See Our Shipton Mill Range!
Call Us:Â +44 1494794994
Inquires:Â [email protected]
Address:Â Unit 1 Little Britain House Alma Road CHESHAM HP5 3HB
Emily Thompson –
Fantastic flour! My sourdoughs have never looked better. Consistent texture and rise every time.
James Cartwright –
Perfect for my bakery. The quality is top-notch, and the results speak for themselves
Sophie Barnes –
You can tell it’s milled with care. Bakes evenly and holds shape beautifully. Worth every penny.
Oliver Graham –
Excellent protein content. Makes a noticeable difference in crust and crumb. Highly recommended!
Laura Simmons –
Good flour, but I found it a bit too strong for cakes and lighter bakes. Better suited for bread.
Thomas Reed –
This is the flour every serious baker should try. Gorgeous texture in both rustic loaves and softer rolls.
Charlotte Hughes –
The quality is just what I needed for artisan-style bread. It handles bulk fermentation very well.”
Sarah Patel –
I use this daily in my café bakery absolutely reliable and always performs well.
Jack Morgan –
Delivers every time. Great for large batches and still gives consistent results.
Amelia Bennett –
My go to for baking at home. Premium feel and professional-grade quality
Ryan Mitchell –
The flour is decent but wish the packaging was resealable to keep it fresher for longer.
Holly Webb –
Never had an issue with this flour. Exceptional for ciabatta and pizza dough alike.
Liam Robinson –
Flour sets well, great stretch and elasticity in dough. Impressed with my baguettes!
George Matthews –
It really elevates the standard of your baking. My customers noticed the difference
Megan Doyle –
I like that it’s UK-grown. Produces lovely loaves with a golden crust.
Zara Phillips –
From kneading to baking, this flour is a joy to work with. It rises perfectly.
Benjamin Clarke –
Great bulk packaging. The 16kg bag lasts long and stays fresh if stored properly.
Ellie Chapman –
Solid results, but I’ve had better performance from other high-protein flours. Still okay for everyday use.
Freddie Palmer –
It’s a reliable product, though a bit pricey compared to similar options on the market.
Chloe Andrews –
Exactly what I needed for crusty artisan-style loaves. Reliable texture and flavour.
Harry Wallace –
Top-tier flour. Great performance in both hand-kneading and dough mixers
Leo Barker –
I’ve tried many flours, but Shipton Mill No. 3 stands out for strength and reliability.
Rebecca Shaw –
Lovely flavour and finish. My bread gets excellent reviews from friends and family.
Isla Coleman –
A dependable staple for any baker. Holds moisture well without becoming heavy.
Daniel Ford –
Used this for my weekend bake lovely crumb, excellent chewiness. Will buy again.
Joshua Ellis –
Superb for overnight fermentation. The dough holds structure like a dream.
Poppy Stevenson –
You really get professional results at home with this flour. Love it!
Nathan Foster –
Great flour with a good balance of strength and softness. Ideal for sandwich loaves.
Abigail Turner –
Works fine, but I needed to adjust my hydration levels a lot. A learning curve if you’re new to strong flour.
Martha Bishop –
Outstanding quality. Used it for both bread and croissants with excellent results.