White Flours

Protein content = 12.4%. A blend of the finest bread making varieties of wheat grown exclusively in the United Kingdom. Milled to a lower than usual ash content it has a beautiful rich creamy colour.

Protein content = 10.7%. Produced using only French varieties of wheat. Specially for French sticks and an array of French breads.

Protein content = 8%. Made from English organic wheat, which because of the cool maritime climate and the lower natural soil fertility is seldom rich in protein. This...

Protein content = 11.4%. The whitest grade of flour used in the production of some of the finest Italian breads and pastas. In every country of Europe this rare grade of...

Protein content = 11.3%. Produced from a blend of Canadian and English organic wheats. The Canadian prairies soil enables them to grow organic crops which are rich in...

First produced in Northern Italy as a rough flour suitable for Ciabatta bread. "Ciabatta" means slipper, and the bread acquires its name from the...

Protein content= 12.6%. Made from Canadian wheats and ideally suited for breads which have a long fermentation process. The natural strength of the wheat protein helps...

Protein content = 9%. Blended with a specially selected slow acting raising agent, this flour delivers best results when baking cakes or crumpets. As the raising agent...