|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.
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).
For allergens, including cereals containing gluten, see ingredients in bold.
(generic wholemeal flour)
|of which saturates||0.6g|
|of which sugars||2.7g|
Malted naked oat flour, stone-milled in small batches through our own mill at the Hodmedod Mill House in Suffolk.
Unlike many malted flours our malted naked oat flour is milled from 100% malted naked oats and not blended with any other flour.
Stone milling our organic malted naked oats produces this wonderful nutty flour. Use it to add sweetness and complexity to breads and cakes.
Malted Naked Oat Flour can be used to add flavour to breads and other baked goods.
In breads, use around 150g per 1kg flour.
Malted Naked Oat Flour
For allergens, including cereals containing gluten, see ingredients in bold