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Flour, White

This is made from the central part of the grain. White flour sold in Britain must be sold with added calcium carbonate, iron, vitamin B1, and nicotinic acid to replace that lost during processing. This arguably makes it nutritionally superior to flour labelled simply 'brown' (which might be simply white flour, without the additives, dyed brown. See 'Flour'; 'Flour, Wholemeal'; 'Flour, Storing'; 'Flour, Strong'; 'Flour, Tipo 00'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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