| 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,
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 (Dark)
The connoisseurs blend of strong white flour, malt flour, malted wheat flakes and rye flour for bread and rolls.
COTSWOLD CRUNCH (Light)
A blend of strong white flour, malt flour and malted wheat flakes for bread and rolls.
COTSWOLD EIGHT GRAIN
A special blend of strong white flour, flakes and seeds for a full flavour and high fibre product. WHOLEMEAL SPELT
A conventional, wholemeal spelt flour for those with particular dietary needs.
WHOLEMEAL SELF RAISING
A 100% extraction wholemeal flour with raising agent for cakes. Extra fibre and taste, especially good for heavier cakes such as carrot and fruit.
STONEGROUND
A strong wholemeal flour milled by traditional methods for excellent taste and texture.
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