Wheat Semi-white Flour

Wheat semi-white flour is a medium-extraction flour that sits between plain white flour and wholegrain flour. It is commonly labelled T650 or T1050 and contains more fibre, minerals and nutrients than white flour, while still offering good baking performance. It is suitable for baking bread, mixed-grain baked goods, as well as pasta and pizza dough. The resulting baked goods have a more pronounced flavour and a darker crumb compared to those made with standard plain flour. It is popular among home bakers looking for a balance between nutritional value and the practical baking properties of flour.