A coarse wholemeal developed in particular for wheaten soda bread use. The grist is a blend of European wheats specifically selected. This allied to the technical method of milling means this wholemeal serves its purpose very well and is very difficult to replicate.
A medium cut wholemeal using a similar wheat blend to No.6.
A fine cut wholemeal which is a similar wheat blend to No.6 but is necessary for certain textures of bread. As with all these wholemeals consistency is maintained.
A wholemeal milled from high protein wheats and is recommended for use in yeasted wholemeal bread.
This brown flour is a subtle blend of flour and a specifically milled coarse bran. A unique product that ideally suits many brown flour recipes.
A flaky malted wheat grain which produces a distinctive yeasted bread.