Description
Type 2 flour, or semi-wholemeal, sits halfway between type 0 and wholemeal: it keeps some of the bran and germ, with a hazelnut colour and a fuller flavour.
It is perfect for rustic shortcrust and tarts, adding crumbliness and a slightly toasty taste while staying easy to work with.
It is perfect for rustic shortcrust and tarts, adding crumbliness and a slightly toasty taste while staying easy to work with.
