| White Flours
WYCHWOOD Our 'top of the range' strong, white flour with a high percentage of Canadian wheat in the grist. Suitable for slower, traditional methods. A must for the discerning craft baker.
CHURCHILL
A strong bakers grade, white flour from a careful blend of local wheat and high protein Canadian wheat. Ideal for traditional methods.
WINDRUSH
A strong bakers grade, white flour suitable for bread and rolls. A good, all-round flour for a range of products.
EVENLODE
A bakers grade, white flour suitable for faster, modern methods.
BARRINGTON
A general bread making white flour blended from British wheats.
ROLLRIGHT PLAIN Plain white flour for general use.
ROLLRIGHT SELF RAISING White self raising flour for general use.
ASCOTT
WHOLEMEALSPELT A conventional, wholemeal spelt flour for those with particular dietary needs.
STONEGROUND
A strong wholemeal flour milled by traditional methods for excellent taste and texture.
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