STONE GROUND FLOUR
The majority of the flour which you purchase in shops is mass produced and is generally made using rollers - a high-speed, cost-effective method of flour production. The component parts of the grain are separated into fractions which are blended back together to create flours with all the desired characteristics. Roller milling involves pressure and heat which destroys many of the naturally occurring vitamins and enzymes and requires additives to ensure the quality of the flour. Conversely stoneground flours are produced by milling whole grains and then sieving the flour to remove some or all of bran and germ. The resulting flours have flavour, character and texture and are generally regarded as less 'processed'. Nutritionally sound they contain more fibre, oils and nutrient-rich vitamins and minerals due to a high percentage of bran and wheatgerm and are often credited with significant health benefits.
The grains we use to produce our flours are all grown in the United Kingdom and are sourced from as close to the mill as possible to reduce the food miles involved. With our stones powered by our waterwheel then the green credentials of our flour are high.
All our flours are milled on the heritage machinery, most of which date back to the Nineteenth Century, in a traditional way and are powered by our large waterwheel.
Our white flours are milled by a pair of French Burr stones from the Marne Valley in Northern France. This type of stone is considered the best type of stone for flour production. The properties of these stones mean the bran is left in large pieces. These can then be removed from the meal to leave white flour using our hand-built flour dresser which we imported from Austria.
The wholemeal flours are milled on a pair of French Burr Stones which have had their milling faces coated in Carborundum, which means the bran is milled finer and gives us a wholemeal flour without a need to dress it so that our wholemeal is a true full wholemeal.
All of our flours are produced from single varieties of grain, and we do not mix either grains or flours before sale. We do not put any additives in to any of our flours.
All products are supplied in 1.5 kg bags except the Spelt wheat which is supplied in 1kg bags.
All flours retail at £3.20 per bag.
Delivery via a courier can be arranged up to 10 kg (6 x1.5kg) cost £9.50.
We can supply flour for wholesale or in bulk bags for use in bakeries etc.
For more information or to place an order either text 07876 417 695 or email firstname.lastname@example.org
ALLERGENS Whilst we take every precaution possible to prevent cross contamination of our products. But due to the nature of stone ground flour produced in a nineteenth century mill there is always the possibility that some dust contamination is possible.
Allergens WHEAT, RYE, OATS.
This page is still under construction if the details of the flour you are interested are not present, please get in touch.