Wheat Flour

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%.

A unique fine white from double milled semolina flour for making Italian breads like Ciabatta and Pizza bases. Suitable for the bread machine and all ovens this flour rises very well and produces when baked a lovely yellow colour with a good crust. We pack our best-seller in 1.5 and 3 kg bags and you can find a fantastic recipe for Ciabatta by Andrew Whitley on the side of the bag. Suitable for VEGANS.

With a deep earthy flavour, this flour is creamy in texture and produces delicious loaves of bread, but can also be used in place of your usual white or wholemeal plain flour, with raising agents added, for cake and biscuit baking.

Einkorn Flour makes great rustic style breads and pizza bases, either on its own or blended half and half with white bread flour. Add baking powder to einkorn to make artisan style cakes.

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

The original Italian fine milled flour flour perfect for pasta and pizza making

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

An Organic Plain Flour milled here at Mungoswells, from soft wheat variety Tuxedo

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.

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

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

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

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.

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.

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.