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Wholemeal wheat flour, stone-milled in small batches by us here at Hodmedod in Suffolk, from Atle variety wheat grown by Leon Collyer in Suffolk. |
Atle is a high quality spring-sown bread-making wheat variety, first grown in Sweden in 1936 and popular in Britain in the 1950s and early 1960s.
Stoneground and wholemeal it retains its full nutrients and flavour and is ideal for breads, pastry and cakes.
Perfect for bread making and baking.
Wheat Flour
For allergens, including cereals containing gluten, see ingredients in bold.
| Typical values (generic wholemeal flour) |
Per 100g |
| Energy | 1390kJ (327kcal) |
| Fat | 2.0g |
| of which saturates | 0.3g |
| Carbohydrate | 70g |
| of which sugars | 1.4g |
| Fibre | 10g |
| Protein | 12g |
| Salt | 0.01g |
