tesco value v's regular for baking- any difference?

(9 Posts)
sauvb Mon 19-Nov-12 14:43:59

am stocking up to make mince pies and stollen. I can halve the cost if I go for value brand rather than the regular, but don't understand what's the difference between the two -apart from the obvious half the price! - is there any difference in the quality? TIA.

nipersvest Mon 19-Nov-12 14:46:37

i use tesco value range and fine it fine. aldi, on the other hand, is great for most things on a budget, but i couldn't get on with their baking stuff, my cakes came out looking greasy.

Indith Mon 19-Nov-12 14:47:24

Do you mean the flour or something else? I only ever use vlaue flour, sod all difference IMO but things like butter, mince meat etc do vary.

Shinyshoes1 Mon 19-Nov-12 14:48:49

none whatsoever. I'm assming you mean flour.

I always use the value flour, plain and SR, no problems with cakes here, rise beautifuuly, and the yorkshires,

sauvb Mon 19-Nov-12 14:49:09

looking at the dried fruit, i tend to get the flour already - as you say I can't work out what difference there would be. just wondered if there would be a compromise with currants/raisins etc.
thanks for replying

Indith Mon 19-Nov-12 16:03:50

we use value dried frui, it is fine but I make my own candied peel because I hate the dried up excuse for candied peel you get in bags. That said it is fine for things like hot cross buns just not where peel is part of the main event like florentines for example.

nipersvest Tue 20-Nov-12 09:25:49

i use value everything, flour, eggs, unsalted butter etc.

sparkle12mar08 Tue 20-Nov-12 10:06:19

The difference is in the grade of the wheat used for milling. It will affect the consistency of performance (this is the biggest issue), liquid absorbtion ability, protein content, and flavour of the flour. I have a friend who spent ten years as a flour technician for one of the biggest milling companies in the UK and she says she would only ever use a premium brand flour (McDougalls or Homepride are her favourites) for most baking. Given that I can get McDougalls for £1 per 1.5kg bag in Iceland, I follow her example.

sparkle12mar08 Tue 20-Nov-12 10:10:00

The difference with dried fruit will be in the grade of fruit used for drying, and how dry they are made, both of which will affect taste, texture, and liquid absorbtion. That said I use value dried fruit for mincemeat, which I make to my MIL's recipe and use plenty of (cheap) brandy, grated apples, dark brown sugar, and orange juice to make it really lucious.

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