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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: 12.84%
Hagberg: 276
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).
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 |
