WHOLEMEAL AND BROWN FLOURS

Wholemeal No.6

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.