Canadian Strong White Bread Flour (112)
Made from Canadian wheats and ideally suited for breads which have a long fermentation process. The natural strength of the wheat protein helps...READ MORE
Finest Bakers White Bread Flour - No.1 (101)
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.READ MORE
French White Flour - Type 55 (102)
Produced using only French varieties of wheat. Specially for French sticks and an array of French breads.READ MORE
Italian White Flour – Type "00" (118)
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...READ MORE
Organic Italian Ciabatta Flour (107)
First produced in Northern Italy as a rough flour suitable for Ciabatta bread. "Ciabatta" means slipper, and the bread acquires its name from the...READ MORE
Organic Self-raising White Flour (113)
Blended with a specially selected slow acting raising agent, this flour delivers best results when baking cakes or crumpets. As the raising agent...READ MORE
Organic White Spelt (408)
Spelt is an ancient grain closely related to Emmer. The origins of spelt can be traced to Neolithic times between 6000 – 5000BC.READ MORE
Soft Pastry and Cake Organic White Flour (117)
Made from English organic wheat, which because of the cool maritime climate and the lower natural soil fertility is seldom rich in protein. This...READ MORE
Traditional Organic White (704)
To produce the untreated organic white flour our miller favours a careful blend of the rare English wheat, Maris Widgeon combined with top quality...READ MORE
Untreated Organic White Flour - No.4 (105 )
Produced from a blend of Canadian and English organic wheats. The Canadian prairies soil enables them to grow organic crops which are rich in...READ MORE