This flour is revolutionary! It's milled from the YQ (Yield and Quality) wheat population bred at Wakelyns Agroforestry by Professor Martin Wolfe and the Organic Research Centre. The population is a crop of extraordinary diversity, that's emerged over time from a wide range of carefully chosen parent varieties, leading to fields of millions of genetically distinct individual wheat plants rather than the usual genetically uniform monocultures.
YQ flour has great texture and flavour, and is suitable for sourdough breads, pastry and cakes. It's a wholemeal flour stoneground from organically grown wheat and retains all the nutrients and wholesome flavour of wholegrain wheat.
|Malted wheat flour, stone-milled in small batches through our own mill at the Hodmedod Mill House in Suffolk.|
UK grown and milled, Malted Wheat Flour adds a delicious nutty, sweet flavour to recipes, especially bread.
Used in bread, malted wheat flour adds an extra malty flavour. .
Malted Wheat flour can be used to add flavour to breads and other baked goods.
In breads, use around 150g per 1kg flour.
Malted Wheat Flour
For allergens, including cereals containing gluten, see ingredients in bold
|Typical values||Per 100g|
|of which saturates||0.39g|
|of which sugars||8.6g|