The science

A flour that behaves like flour, with the nutrition built in. Here is what that actually means.

Protein, kept useful

Blend is built on a wheat protein isolate, so the protein comes from the grain itself — not bolted on as a separate powder. It hydrates and bakes like the flour you know, which is exactly why your recipes do not change.

Fibre from the wheat itself

Most of the fibre in Blend is intrinsic to the wheat — the kind that does the quiet work of digestion and fullness. Gram for gram, that is roughly five times the fibre of standard white flour.

Bakes 1 : 1

Because the gluten-forming structure is left intact, Blend swaps straight into any recipe: gram for gram, cup for cup, with no method changes.

• 20 g protein per 100 g
• 11 g fibre per 100 g
• Roughly 3× the protein and 5× the fibre of white flour
• A true one-to-one substitute