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Once popular with millers and bakers, Flanders is quite unlike any other British wheat, being soft but with good bread making qualities.

Flanders is a winter-sown medium-straw wheat, grown in Britain in the 1970s and 80s but now almost extinct.

Our Flanders flour is stone-milled in small batches through our own stone mill at the Hodmedod Mill House in Suffolk, from Flanders variety wheat grown by Jeremy Dickin at Oak Farm in Lincolnshire.

Stoneground and wholemeal it retains its full nutrients and flavour and is ideal for baking, pastry and cakes.

Protein: 13.12%
Hagberg: 283

Complete Product Details

  • Stoneground wholegrain Flanders variety wheat flour is an excellent soft but quality flour, perfect for biscuits and pastries, it can also be used for bread making, especially baguettes (after all it is of French ancestry).

  • Ingredients

    Wheat Flour

    Allergy information

    For allergens, including cereals containing gluten, see ingredients in bold.

  • The nutritional figures below are for generic wholemeal flour.
    Typical values
    (generic wholemeal flour)
    Per 100g
    Energy 1409kJ (337kcal)
    Fat 2.3g
    of which saturates 0.6g
    Carbohydrate 59.4g
    of which sugars 2.7g
    Fibre 9.5g
    Protein 12.4g
    Salt 0.01g
    • Suitable for vegans and vegetarians
    • Naturally high fibre and low fat
    • No artificial ingredients
    • GM free
    • Recyclable paper packaging