Organic Maltone Flour
Organic Maltone Flour
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Maltone Flour is a flour that has been malted by soaking the grains to germanate them and then kiln drying them to seal in the flavour. Maltone Flour provides a rich taste to your bread when mixed in with your normal recipe along with giving your crust an enhanced look.
You will only need to replace around 2% of your standard flour with maltone flour to get the benefit and flavour so a 400g loaf will require 392g of the flour of your choice + 8g of maltone flour.
This product has been produced by EDME
Allergens
Allergens
Contains Gluten, No Dairy, No Nuts, No Peanuts, No Soya
Nutritional Values
Nutritional Values
Shelf Life
Shelf Life
7 Months from production. Expect 5-6 months on average upon receipt.
Benefits of Stoneground Flour
The slow, cool grinding process used to make stoneground flour helps to preserve the natural oils and flavours of the grain. This results in a flour that has a richer, nuttier taste compared to commercial roller milled flour.
Stoneground flour typically contains more fibre compared to commercially milled flour. Fibre is important for digestive health, as it helps to promote regular bowel movements and can aid in weight management.
Why Choose Organic
Organic flour is less likely to contain harmful residues from pesticides and herbicides. Organic flour is not only beneficial for your health but also for the environment. Organic farming practices promote soil fertility and biodiversity, which helps to maintain healthy ecosystems. By avoiding the use of synthetic chemicals, organic farming reduces water pollution, soil erosion, and the release of greenhouse gases.
By choosing organic flour, you are not only prioritizing your health but also supporting sustainable agriculture and protecting the environment.
Growing Relationships
We pride ourselves on building relationships with both our suppliers and our customers, making sure that we are buying sustainable quality produce and working with farmers for the years to come.
We are always listening to our bakers feedback and working with them to use more locally grown grain and rely less on the imported grains. There is still work to be done but the future looks bright!