Grain

Composition

Sourcing

As a miller of organic speciality flours we have to be careful where we get the grains from. Modern farming techniques can to some extent even out variations caused by temperature, rainfall and soil conditions giving a much more consistent though artificially contrived product. With much of our grain being organic we know that although two farms might be supplying the same variety of grain, it is likely that two flours produced to the same specification from these two farms might actually produce different results. This can be due to a number of factors from macro factors such as rainfall to micro factors such as enzyme activity. It is understanding that this variation can occur that makes the job of a miller in choosing and blending his grists a very specialised skill.

We buy flour from all over the world where possible from known farmers or suppliers with whom we have built a relationship over the years. This means that we can be sure that we get the best quality parcels of grain and that when in storage it will be well cared for till the time comes for milling. In the UK much of our organic flour comes from the local farms and a tractor coming down the track to the mill is a regular sight. Not only is this important for the local economy but also given the rising cost of fuel and the environmental implications of long distance haulage it is nice to know that much of our flour is not only Organic but increasingly importantly is Local too.

Much of the charactersitics of wheat and therefore the flour, can be attributed to the type of soil that the plants are grown in as much as to the conditions.  Not dissimilar to the effects of different soils on wines.  In Europe, where growing areas tend to be smaller, there are major changes in soil from one region to the next. In contrast, the scale of the prairies of North America and Canada for example, can often have similar soil composition from one end to the other.

Types of Grain

Hard

Hard wheats generally contain smaller kernels and are harder than soft wheat kernels. They contain high protein and gluten levels primarily designed for making bread flours. Depending on variety and growing conditions, hard wheats can have vastly different protein levels.

It is a misconception that you have to have to have high protein wheats for bread making.  In the UK in particular we have become used to long shelf life in our breads for example which can be attributed to the process used to make the bread whoch relies on high protein flour to which further protein or gluten is invariably added. French bread for example can be made from floru as low as 9%.

The hard varieties of wheat can have protein levels up to 15 or 16%. The two main types of hard wheat are the hard red and the hard white varieties. Hard white wheat is a relative new-comer that tends to produce a lighter coloured, more spongey.  Traditional bakers often prefer the hard red wheat as it delivers a more distinctive taste and a more traditional texture in the bread.

Soft

Soft wheats are just that - not quite so hard. Typical protein levels for the soft wheats are 9-11%. Flour made from soft wheats can also be used in cake and pastry flours. If you want a really low gluten cake flour, mix your soft wheat flour with other low gluten flours such as oat flour, barley flour or buckwheat flour.  There is also a school of thought that if flour is microwaved the protein can be further broken down - 5% has been mentioned which would be a very soft flour indeed.

Durum

Durum is the hardest of all wheats frown today.  It has a very high protein content and very "strong" gluten that make it ideal for pasta.  The most commonest form is amber durum whose typically yellowish endosperm gives pasta that distinctive yelllow colour.

Winter and Spring

Winter wheats are planted in the autumn and must begin growing before winter comes. Winter wheats can be harvested earlier in the year than spring wheats. Some people claim that hard red winter wheat has a better protein content than the hard spring wheats. However, this is not necessarily so. It all depends on the growing conditions and farming methods.

Spring wheats are planted in the Spring and are harvested in late Summer or early Autumn and as a result of the good Summer growing conditions can have excellent or strong protein levels, ideal for making great bread. For example, most strongwhite flour favoured by bakers is derived from spring wheat.