Difference between "value" flour and other kinds?

[HomerPigeon]

I get that in lots of foodstuffs, the "value" product is often full of cheaper fats or bulking agents that aren't used in the main line. But with flour, how bad can it be? I usually buy supermarket own brand, which is half the price of McDpugalls, Doves Farm etc, but the value label is half the price again. So, what's the difference?

I always buy value plain flour, but bero or similar type self raising.
Think I heard it was better "quality",more reliable, many years ago,and now stick to it our of habit. I 'm an admans dream!

I have no baking troubles with value SR flour. I also buy value canned tomatoes/puree etc as they're just a base for something else.

I got value passata the other day and was pleasantly surprised, was much cheaper.

I agree re: flour. Also salt and porridge oats.

Anyone else? This could be quite a useful thread if we all add things that are just as good...

I always use value flour, plain and self raising, except in a recipe I have that specifically requires Mcdougals Sponge flour. My baking always turns out just as we'll as if I use expensive flour.

I also use value tomatoes, puree, passata, porridge oats, Golden Syrup (I think only Asda do a smart price golden syrup) cream cheese (like Philadelphia) peanut butter (the Asda one) and fresh carrots/potatoes.