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|Wholemeal wheat flour, stone-milled in small batches through our own mill at the Hodmedod Mill House in Suffolk, from Maris Widgeon wheat grown by Mark Lea at Green Acres Farm in Shropshire.|
One of the last tall wheats to be bred in the UK at the Plant Breeding Institute's famous Maris Lane research centre in Cambridge. 'Maris' featured in the names of many of the grains and vegetables developed there - including our Maris Bead fava beans which were relased at around the same time in the 1960s.
Though popular with bakers and thatchers (who prized its straw), Maris Widgeon was all but replaced by modern short wheats in the 1970s and 80s. It's making a modest comeback as bakers rediscover its flavour and quality and farmers pick up on its modest requirements and weed competitiveness.
Stoneground and wholemeal it retains its full nutrients and flavour and is ideal for breads, pastry and cakes.
Our current batch of Maris Widgeon Wheat is 12.34% protein with a Hagberg falling number of 315.
Perfect for bread making and baking.
For allergens, including cereals containing gluten, see ingredients in bold.
(generic wholemeal flour)
|of which saturates||0.6g|
|of which sugars||2.7g|