Shipton Mill Speciality Flours

The Shipton Mill Speciality Flours Range

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. Using many traditional grains that have not been over hybridised or enhanced, there is a lower yield per acre but 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. This variety was traditionally grown because of the quality of its straw which is much prized by roofing thatchers. However, being a traditional variety 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.

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.

In addition the ever growing band of home baking enthusiasts are increasingly turning to the Shipton Mill range of flours to produce fresh bread, cakes, pastries and biscuits every day.

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.

Please note that most are packed in 1kg bags unless marked.

A Quick Word On Shelf Life

Contrary to popular belief, flour doesn't last as long as many people keep it!

Nature has carefully wrapped all the goodness of the seed in a protective and long lasting storage container that the milling process effectively breaks open. As a result , froma nutritional point of view, the sooner you use the flour the better .

In fact the shelf life of wholemeal flour can be as little as 3-5 months. White flours are typically 9-12 months. The length varies according to the type of grain, the type of flour and the amount of wheatgerm or oils present. In addition, the storage conditions are important too.

Ideally flour should be kept in a cool dry place, preferably in a stable temperature and in a sealed container.  The container is as much about preventing insects and spores contaminating the flour as it is about limiting the amount of oxygen that can rapidly cause oxidation of the oils in flours, particulalrly wholemeal.  This will turn the flour rancid quite quickly.  Preferably the container should not be plastic unless you are using bags and freezing the flour. 

If possible, buy smaller amounts regulalry.  If you do store flour in the fridge or freezer for longer life, then bring it up to room temperature before use.