Andrews
Flour have a wide range of flours and wholemeals. This range
can be easily augmented with bespoke flours which results
in customers receiving flours particularly designed for their
requirements.
A
high protein flour milled from carefully selected and blended
wheats.
Andrews most popular flour amongst the traditional craft bakers.
This flour will have excellent tolerance.
Lever
A
blended flour which still has a high protein content and has
proved extremely successful over the years.
A
patent winters flour milled primarily for the baking of soda
bread type products. Carefully selected soft wheats allied with
good milling techniques makes this flour ever popular.
Plain
We
would recommend this as a general purpose soft flour.
Soda
Bread
Similar
flour to Earlyriser but various raising agents are added so
as to require only the addition of milk or buttermilk to begin
the baking process.
Self
Raising
A
well balanced self raising flour popular in certain cake recipes.
A
coarse wholemeal developed in particular for wheaten soda bread
use. The grist is a blend of European wheats specially selected.
This allied to the technical method of milling means this wholemeal
serves its purpose very well and is very difficult to replicate.
Wholemeal
No.5
A
medium cut wholemeal using a similar wheat blend to No.6.
Wholemeal
Special
A
fine cut wholemeal again a similar wheat blend to No.6 but is
necessary for certain textures of bread. As with all these wholemeals
consistency is maintained.
Wholemeal
No.8
A
wholemeal milled from high protein wheats and is recommended
for use in yeasted wholemeal bread.
Coarse
Brown
This
brown flour is a subtle blend of flour and a specially milled
coarse bran. A unique product that ideally suits many brown
flour recipes.
