An Overview Of Our

looking at organic stoneground milled flour

ORGANIC STRONG 100% WHOLEMEAL FLOUR The ideal breadmaking flour milled from a blend of high protein wheat with nothing added and nothing taken away. Still containing all of the natural fibre and wheat germ, which constitutes a flavoursome and healthy diet.


ORGANIC BROWN FLOUR (81% EXTRACTION) Rich in flavour and natural fibre but lighter than the 100% Wholemeal Flour. Ideal for bread, rolls, cakes, pastries and sauces. Our brown 81% flour is also a great way to help get your kids eating a healthier diet with the appeal of a white loaf and similar nutritional value of our Wholemeal


ORGANIC STRONG WHITE FLOUR We pass our Brown 81% Flour through a beating sieve to remove to remove the semolina bran from the flour producing a stoneground White Flour with a creamy colour and exceptional flavour. This White flour is darker than what you would be used to seeing in the supermarkets or from a roller milled flour but the added flavour and nutritional values more than make up for this!

ORGANIC MALTSTAR FLOUR This is our Granary type flour. Made from wheat flour blended with malted wheat flakes, rye flour and malt flour. Bread and rolls baked from this flour acquire a distinctive malty flavour with a moist and grainy texture.


ORGANIC SPELT FLOUR This ancient grain has a characteristic flavour and different baking qualities to that of its wheat relative used in general milling. On account of this disparity of its origin, some people with a mild wheat intolerance find they can consume products made with Spelt flour without any adverse reaction.

Using the same ancient grain as our wholemeal spelt this flour is mechanically sieved to remove some of the larger bran particles resulting in a lighter flour. This produces a lighter loaf and more open crumb if used for bread making but is also perfect for batter recipes such as pancakes or Yorkshire Puddings.


ORGANIC RYE FLOUR Used for making pumpernickel, sour doughs and other rye breads. Especially popular on the Continent, but increasingly more so here. Stoneground and produced as a wholemeal, it is ideal to use on its own or blended with other bread making flours. Our rye grain is specifically selected for bread making.


ORGANIC LIGHT RYE FLOUR Milled from the same grain as our dark rye flour. Mechanically sieved to remove some of the bran, it can be used on its own or blend with other bread making flours.


ORGANIC PLAIN WHITE FLOUR Milled using low protein wheat typically sourced within a 30 mile radius of the mill. This flour will produce excellent cakes, pastries, biscuits etc with a superior flavour to that of a mass produced roller ground flour.


ORGANIC WHITE SELF RAISING FLOUR Raising agents are mixed with the plain white flour to produce a uniform and stable blend ready for your baking recipes.


ORGANIC BROWN SELF-RAISING FLOUR (81% EXTRACTION) This is the perfect flour for cakes and biscuits as well as short crust pastry and crumbles. The flour is ground from wheat specifically selected for its softness and suitability for cake making and is blended with raising agents to provide the lift and lightness to baked goods.