Our Flour
The grain ground at Shipton Mill provides organic and wholemeal flours that are unsurpassed in texture and flavour and have built a well-earned reputation amongst Master Bakers all over the country.
As with all the best things in life, they can often be in shorter supply than the more easily produced or in our case more easily farmed. We use many traditional grains that have not been over hybridised or enhanced, so the quality of the grain and its suitability for more traditional uses is un-surpassed.
To produce the our Classic untreated organic white and organic wholemeal flours we use a rare variety of wheat called Maris Widgeon. Traditionally grown for thatching, it is well suited to the organic system of sustainable farming. For every acre, Maris Widgeon yields almost half the amount of wheat of the new modern varieties, but its quality and flavour are so excellent we believe it is worth paying a premium to farmers to encourage them to continue to grow this ancient variety.
Flours from the 40 strong range are available by mail order and many people make the special trip to see the mill for themselves and buy their flour direct at the door.
White Flour
Typically a 75% extraction – with most of the bran and wheatgerm removed. To get to some highly refined white flours for specialised applications it is possible to get a lower extraction but rare in practice.
Wholemeal Flour
A 100% extraction – nothing taken out. The entire wheat grain or berry is used to produce a “wholemeal” flour. For every 1000kg milled you get 1000kg of flour
Rye Flour
Rye is a cereal closely related to barley and wheat, it is a hardy grain. Rye is high in dietary fibres, minerals and trace minerals and other components like antioxidants
Spelt Flour
An ancient grain, Spelt is one of the oldest of cultivated grains, preceded only by Emmer and Elkorn. It's high fibre and protein levels mean it's healthy too.
Bread Flour
The Shipton Mill range of organic and stoneground flours gives you the perfect starting point for baking your own bread. Our range includes speciality flour, rare flours or rye flours, so there is something for every taste
Cake Flour
Most of us want to produce light, fluffy cakes. This requires a special flour. Our cake flours have a low protein content and needs to be finely milled; this gives keeps things light
Plain Flour
Plain or all-purpose flour is a blended wheat flour, which can be used for most household baking needs
Organic Flour
Good for the environment and good for you. Our wide range of organic flours provide you with the very best ingredients.