Strong white bread flour is milled from hard wheat varieties with a high protein content (11.3g per 100g), giving it the gluten strength needed for yeasted bread making. At 353 kcal per 100g it is the energy-dense foundation ingredient for most white breads, rolls and pizza doughs.
Use for all yeasted bread recipes. The high protein content develops strong gluten for a good rise and chewy crumb. Store in a cool, dry place.
Where Flour, wheat, bread/strong, white Stands Out
Macronutrients per 100g
Glycemic Index & Load
Medium GI food — moderate effect on blood sugar. Pair with protein, fat, or fibre to lower the overall meal GI.
Glycemic Load (GL = GI × carbs ÷ 100) accounts for portion size. A low GL means this food has minimal real-world blood sugar impact.
Vitamins & Minerals
| Nutrient | Per 100g | % Daily Value* | Level |
|---|---|---|---|
| Potassium | 166 mg | 8% | |
| Calcium | 134 mg | 17% | |
| Phosphorus | 128 mg | 18% | |
| Chloride | 98.0 mg | 12% | |
| Magnesium | 26.0 mg | 7% | |
| Folate | 16.0 µg | 8% | |
| Selenium | 9.00 µg | 16% | |
| Iron | 1.92 mg | 14% | |
| Niacin (B3) | 1.80 mg | 11% | |
| Zinc | 0.800 mg | 8% | |
| Manganese | 0.670 mg | 34% | |
| Vitamin E (alpha-TE) | 0.430 mg | 4% | |
| Thiamin (B1) | 0.300 mg | 27% | |
| Pantothenic Acid (B5) | 0.300 mg | 5% | |
| Copper | 0.150 mg | 15% | |
| Vitamin B6 | 0.150 mg | 11% | |
| Riboflavin (B2) | 0.030 mg | 2% | |
| Vitamin A (RE) | 0.000 µg | 0% | |
| Vitamin K | 0.000 µg | 0% | |
| Vitamin D | 0.000 µg | 0% | |
| Vitamin B12 | 0.000 µg | 0% | |
| Iodine | 0.000 µg | 0% | |
| Monounsaturated fat | 0.170 g | — | |
| Omega-3 (Alpha-linolenic acid) | 0.000 g | — | |
| Omega-6 (Linoleic acid) | 0.000 g | — |
* % Daily Value is the proportion of an adult
EU Nutrient Reference Value (NRV) supplied by 100g of this food.
NRVs are the labelling standard — the same basis as the “%RI” figures printed on
food packaging — so these percentages are directly comparable with a shop label.
They are a single adult figure and do not vary by age or sex, which is why they
sometimes differ from UK dietary reference values: the NRV for vitamin C is 80mg
where the UK RNI is 40mg. When Nutriofia assesses your own intake in the
reports and trackers, it uses the age- and sex-specific UK values instead.
Fibre is shown without a percentage. Our fibre values use the UK
Englyst NSP method, while the published 30g daily goal is an AOAC figure — the two
are measured differently and a single percentage would mislead.
How we source and normalise our data →