Flours, Bread and Baking

Wheatgerm is the edible and most nutritious part of the wheat grain. In fact, wheatgerm contains most of the 23 nutrients found in wheat, it is only really lacks the coarse fibre part of the grain which has been removed during production.

Blended from naturally gluten free ingredients use this flour as an alternative to bread flour made from wheat. Follow our recipes to make bread in your oven or bread machine.

Marzipan is the ideal topping for fruit cakes. One packet of marzipan is sufficient to cover the top of a 20cm (8inch) round cake or an 18cm (7 inch) square cake.

Unique to Doves Farm, White Rye, secale cereale, is a popular grain grown throughout Central and Eastern Europe. This hardy crop can thrive in poor soils and cold conditions.

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

A blend of naturally gluten free ingredients, use this flour as an alternative to self raising flour made from wheat. Follow one of our gluten free recipes or adapt a traditional recipe by adding a little extra liquid.

Spelt grain, triticum speltum, is mentioned in the Old Testament book of Ezekiel. Hildegard of Bingen praised it in the 12th century and it has once again become popular with chefs and nutritionists.

Spelt is an ancient grain closely related to Emmer. The origins of spelt can be traced to Neolithic times between 6000 ? 5000BC.

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

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.

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

A certified organic wheat flour which is a diverse mixture of grain varieties, formed initially of historic varieties Rouge d?Ecosse, Golden Drop & Hunter?s. It is suitable for making real bread (with long fermentation and no additives) and pastries, cakes and biscuits

For stronger crumb structure and reduced crumbling in gluten free baking.