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MORTON'S
This
range of flours was originally developed and milled in the
Robert Morton and Co. mill in Ballymena.
They
in particular were designed to satisfy the baking requirements
for traditional Irish breads. This meant procuring the correct
wheats, mixing them correctly and milling them expertly in
order that the flours will be successful in all good recipes.
Highlights
of the range include Mortons Plain Flour which has been carefully
formulated to give excellent results in particular for Soda
Bread type baking. This is also true of the Mortons Coarse
Wholemeal.
Other
products to note are the Mortons Soda Bread Flour and Mortons
Wheaten Bread Mix which just require the addition of milk
to the on pack recipes to produce Soda and Wheaten Bread.
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