Wheat Flour

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

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

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.

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

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

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.

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

Our 100 % Wholewheat is milled from our own heritage grains and is ideal for hand made loaves. Through the natural high Gluten content this flour produces a remarkably ?light? wholemeal loaf.

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

This wholemeal flour, with its unique balance of flavours and textures, is prepared by our miller in stout elm wood bins. It is a perfect blend of a rare single variety of English wheat called Maris Widgeon, combined with top quality organic wheat from the continent.

A Strong Wholemeal Bread Flour milled on the farm at Mungoswells from bread making varieties which are grown here.

An Organic Strong Wholemeal Bread Flour milled on the farm at Mungoswells from bread making varieties which are grown here.

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.

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.

It took us years to perfect this stoneground ?white? flour, which crosses the divide between a traditional stoneground wholemeal, and a modern white bread flour. We source all the wheat from Trull Farm, a local organic grower.

A Strong Bread Flour milled on the farm at Mungoswells from a Class 1 bread milling variety called Paragon which is grown here

An Organic Strong Bread Flour milled on the farm at Mungoswells from a Class 1 Organic bread milling variety called Mulika which is grown here

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