There is a lot of talk about Heritage Wheats and how we should all be using them for dietary benefit and encouraging increases in their planting by farmers.
This section represents those varieties of wheats that Shipton Mill consider to be Heritage types.
This is a tricky one to answer and many people have different views as to what makes a wheat Heritage. On its own Heritage is a meaningless term and just refers to the parentage of modern wheats. Practically any endangered variety that is relatively old and has unusual uses/properties which are no longer contemporary should be preserved and encouraged and this probably makes a more real definition of a Heritage Wheat
Some will view Heritage wheats as those which have been subject to the least or no hybridization over time. They will be typically less suitable to the modern farming processes required in the more industrialised price driven modern agricultural economies, with greater built in disease resistance and higher yields. Often these are achieved at the expense of taste or colour or structure within a bake. Heritage wheats are typically better tolerated by those with more sensitive digestive systems, particularly where gluten sensitivities have been identified
These are not mutually inclusive. A Heritage wheat is not necessarily a Landrace Wheat but a Landrace wheat is likely to be Heritage. Landrace varieties tend to be regionally specific and suited to a far more local geographical area. It is quite common for varieties of Landrace wheats to be cross bred to deliver more widely tolerant species combining the best elements of local varieties.
For a more in-depth look at heritage flour, have a look at Heritage wheats...what's it all about?
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The Shipton Millers
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Ideally flour should be kept in a sealed container in a cool dry place with stable temperature. Typically white flour has a shelf life from milling of 12 months. Wholemeal flour will be good for 6 months. More ...