Flour

The ultimate flour for long fermentation baking, this Very Strong White has been stone ground and dressed from organically grown Malicka wheat sourced from Shropshire. High in protein 12.7% 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 Extra Strong Wholemeal has been stone ground from organically grown Malucka wheat sourced from Shropshire. High in protein 12.7% 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 Eliza rye kernels from Lancashire are dressed to remove bran 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.Packed in 1 kg bagsALLERGEN 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, rolled into flakes are 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 11.7% 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