Our ‘top of the range’ strong, white flour with a high percentage of imported wheat in the grist. Suitable for slower, traditional methods. A must for the discerning craft baker.
A strong bakers grade, white flour from a careful blend of local wheat and high protein imported wheat. Ideal for traditional methods.
A strong bakers grade, white flour suitable for bread and rolls. A good, all-round flour for a range of products.
A bakers grade, white flour suitable for faster, modern methods.
A general bread making white flour blended from British wheats.
Plain white flour for general use.
White self raising flour for general use.
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,
Italian style pizza flour for all types of pizza bases.
COTSWOLD FARMHOUSE WHOLEMEAL
A premium grade, 100% extraction wholemeal flour with an exceptionally high protein level.
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.
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.
A conventional, wholemeal spelt flour for those with particular dietary needs.
A strong wholemeal flour milled by traditional methods for excellent taste and texture.