At the mill we only grind British wheat to produce Wholemeal, Coarse Wholemeal and Bread Flour. The traditional stone grinding method ensures that the flour retains all the goodness from the wheat.
-The Wholemeal flour contains at least 85% of the wholegrain which means the oils and minerals of the wheatgerm is preserved. The flour is excellent for cooking, baking and bread making providing nutrition and character.
-Coarse Wholemeal is a rougher grade of flour which contains more bran and wheatgerm than white flour. It is therefore very good for digestion and extremely nutritious. It is great for breadmaking and scones.
-The Bread Flour contains 70% of our own wholemeal flour and 30%strong white and spring brown mixed in which produces a lovely wholemeal bread.