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Odlums Strong White Flour 2Kg

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€3.19 (€1.60/kg)

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Product Details

Each 100g serving contains

  • Energy

    ,17% " of your " GDA
  • Fat

    ,2% " of your " GDA
  • Saturates

    ,1% " of your " GDA
  • Sugars

    ,2% " of your " GDA
  • Salt

    ,0% " of your " GDA

of an adult's reference intake


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Top Tip...
Strong Flour also suitable for pastry making!

Milling in Ireland since 1845

At Odlums, we have been milling the finest quality wheat to bring you Ireland's favourite flour for over 160 years! Our expertise began in 1845 when the Odlum family opened their first flour mill in Portlaoise and we have been milling Ireland's best-loved flour ever since. Bake with the Best is our philosophy and using Odlums' ingredients guarantees baking brilliance and delicious results every time!

Bake with the best
Source of fibre
Made in Ireland with pride
Suitable for vegetarians and vegans

Source of fibre

Allergy Information

For allergens, including Cereals containing Gluten, see ingredients in bold


Suitable for Vegans
Suitable for Vegetarians
Suitable for Vegans
Suitable for Vegetarians

Pack Quantity

2kg ℮


425g/14oz Odlums Strong White Flour
125g/4oz Shamrock Semolina
4 tbsp Roma Olive Oil
1 level tsp Salt
7g Sachet Fast Acting Yeast
300ml/1/2pt Warm Water

Drizzle of Roma Olive Oil
Sea Salt
2 Teaspoons Rosemary (finely chopped)

To Make
Put all the ingredients for the bread into a mixing bowl and mix by hand or with a mixer with a dough hook attached until you have a fairly sticky, soft dough.
Remove from the bowl and roll on a floured surface. Knead by hand or with a mixer for about 4 to 5 minutes, adding extra flour if needed.
Transfer to a large oiled bowl and cover tightly with cling film. Leave in a warm place for about an hour to an hour and a half or until doubled in size.
Once dough has risen, turn onto a floured surface again and knock back, using your hands to knead for about 4 more minutes.
Roll/press into a rectangle about 40cms x 28cms/16 x 11". Transfer to a large flat baking tray that has been lined with baking parchment.
Drizzle over the olive oil, then, sprinkle over the sea salt and the rosemary.
Preheat the oven to 220ºC/450ºF/Gas 7. Put the baking tray into a large plastic bag and leave the dough to prove (double in size) for about 30 minutes.
Press indents with your thumb all over the dough and transfer to the oven for about 30 minutes or until golden on top.
Cool on a wire tray.

Usage Text

20 servings per pack

Usage Count

20 Servings

Origin Country Name


Packed-In Country Name


Recycling Info

Packing - Recyclable

Packing - Recyclable

Storage Type


Return To

Valeo Foods,
Merrywell Industrial Estate,
Dublin 12.
Visit or
For Customer Care Freephone 1800 855 706

Name and Address:

Valeo Foods,
Merrywell Industrial Estate,
Dublin 12.


Wheat Flour


Store in a cool, dry place.
Store in an airtight container once opened.
For Best Before See Top of Pack


Typical Valuesper 100g
Energy (kJ)1477
Energy (kcal)347
Fat (g)1.4
of which saturates (g)0.2
Carbohydrate (g)75.3
of which sugars (g)1.4
Fibre (g)3.1
Protein (g)12.1
Salt (g)Trace

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