Flour

The ultimate flour for long fermentation baking, this Very Strong White has been stone ground and dressed from organically grown Paragon wheat sourced from Shropshire. High in protein 12.94% and Hagberg of 331, this well balanced flour has superb gluten strength and ensures breads with a higher rise and excellent texture. Perfect for blending with other flours such as rye and wholemeal to give rounder loaves. ALLERGEN wheat Gluten.

This perfectly balanced Very Strong Wholemeal has been stone ground from organically grown Paragon wheat sourced from Shropshire. High in protein 12.94% and Hagberg of 331 our wholemeal flour has superb gluten levels and is high in fibre - perfect for making wholesome bran-rich delicious bread, rolls, and pasta. ALLERGEN Wheat Gluten.

Stoneground wholegrain Cossani rye kernels from North and North East Yorkshire are dressed to remove bran and germ producing a greige rye flour. Suitable for light rye breads with a lighter crumb and less dense consistency than dark rye - balancing a slight tangy flavour with a less heavy texture. Can also be used for pastry, fruit cakes, scones, pasta and biscuits. ALLERGEN Rye Gluten

Our 100% natural Medium Oatmeal is stoneground from carefully selected quality oats sourced in Lancashire. Packed  with excellent health benefits - dietary fibre, vitamins and minerals and slow-release energy to help you feel fuller for longer. Can be used in baking oat bars, flapjacks and oat cookies. ALLERGEN: Oat, Gluten

Lightly processed wholegrain oat groats from Scotland, dehusked and steamed, rolled into flakes and lightly toasted to stabilise the health oils is blended with our Lancashire grown medium milled oatmeal, making cooking the perfect winter warming breakfast faster while maintaining all the oaty goodness. Full of vitamins, minerals, soluble fibre (beta-glucan) and antioxidants with many health benefits including blood sugar control, lowering cholestrol and increasing the feeling of fullness as well as promoting the growth of healthy gut bacteria. An excellent way to start the day! Can also be used for flapjacks, crumbles, cakes and muffins or blended with your favourite bread flour to make deliciously nutritious loaves and rolls. ALLERGEN Oat, Gluten

Strong White is a premium 15.3% high protein flour stone ground from grade 1 Skyfall winter wheat from Northumberland. Creamy in colour (the closest we get to white flour) it has been dressed from milled wholegrain to remove the bran and has a high gluten content with a sweet, nutty flavour perfect for all types of breads, rolls, cakes, pastry and sauces at home or in the bakery. ALLERGEN WHEAT Gluten