Cotswold Flour
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
A short crust pastry flour from a blend of selected British wheats.

HEAT TREATED CAKE
A general purpose, heat treated high ratio cake flour ideal for sponges, madeira and genoese,

NUTRI GOLD   
A white flour with added aleurone for wholegrrain goodness in a white loaf. Only available from FWP Matthews Ltd.

NUTRI OR   
A French white flour with added aleurone for wholegrain goodness in a white bread. Only available from FWP Matthews Ltd.


Brown Flours

CANADIAN FARMHOUSE WHOLEMEAL
A premium grade, 100% extraction wholemeal flour with an exceptionally high protein level.

COARSE BROWN
A strong bakers' brown flour with added bran for a richer texture and flavour.

COTSWOLD CRUNCH (Light)
A blend of strong white flour, malt flour and malted wheat flakes for bread and rolls.

Great Taste Awards 2010
COTSWOLD CRUNCH (Dark) AWARD WINNING
The connoisseurs blend of strong white flour, malt flour, malted wheat flakes and rye flour for bread and rolls.

COTSWOLD EIGHT GRAIN AWARD WINNING
A special blend of strong white flour, flakes and seeds for a full flavour and high fibre product.
 


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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