Food

Our Unbleached White is milled from our own heritage grains and is ideal for bread machines and all ovens alike. It rises well and produces when baked a lovely creamy colour with a light crust.

Whole grains specially milled to give a fine and sievable wholemeal flour.

Flour finely milled from soft 100% whole wheat grain, with added raising agents. Ideal for baking light, whole wheat sponges and cakes.

Fine white flour milled from soft wheat varieties. Ideal for biscuits, scones, pancakes, sauces, and everyday home cooking.

Fine white flour milled from the finest quality organic soft wheat with added raising agents. Ideal for deliciously light homemade cakes.

Our Wholemeal Spelt is finely milled to give you a silky texture and maximum flavour. We grow a true Spelt variety called Oberkulmer Rotkorn and not a wheat-Spelt cross as now mostly used by farmers. Spelt has traditionally more stretch than strength so bake it in a tin to keep the shape or mix with wheat flour.

A special blend of wheat, rye and barley malt flours with malted wheat flakes. Ideal for oven baked yeast cookery and in bread machines.

A fine white flour for making traditional pasta by hand or with a pasta machine. Use in recipes that call for 00 grade flour.

Flour milled from organic strong hard 100% whole wheat grain. Ideal for oven baked yeast cookery and bread machines.

Made from English organic wheat, which because of the cool maritime climate and the lower natural soil fertility is seldom rich in protein.

Milled from strong hard wheat and sieved to make a fine wheat bread flour. Ideal for use in bread machines, for oven baked yeast cookery and profiteroles.

Ground wheat using steel rollers rather than stone is popular with our bakers

Spelt, triticum speltum, was widely grown in Roman times. It is an ancestor of modern wheat and its genetic heritage is a cross of wild grasses and early cultivated cereals.

With time the malts naturally mature, and when ready the grains are oven-roasted to create their individual flavour and lovely golden colours. Gently blended with sunflower, linseed and pumpkin seeds, the three malts makes a delicious, well-balanced brown bread flour, the colour of speckled hens. The protein content is 12.2%.

Prized across the world for their excellent nutritional value, we have chosen to blend pumpkin, sunflower, linseed, and poppy seeds with our finest white flour to produce a unique and delicious mix for daily bread making. Ideal for use in seeded breads and rolls. Works well in bread makers.

Spelt grain is a cereal that has been found by archaeologists in many prehistoric sites and later became popular in Roman times.

Ground wheat using steel rollers rather than stone is popular with our bakers

Fine white flour milled from soft wheat varieties. Ideal for biscuits, scones, pancakes, sauces, and everyday home cooking.