Hovis flour is made from wheat grown in the UK, as well as in other countries around the world.
Depending on the country of origin and variety the wheat will have different baking qualities – usually because of the protein content. The protein called gluten gives bread its structure and texture, so using different wheat varieties enables Hovis to bake breads with different textures and also to include ingredients such as wheat germ, granary grains and oats which need stronger proteins to ‘hold them up’!
