Wheat flours
Plain and self raising flours are milled from low protein soft wheat grain, while hard wheat varieties which are high in protein and gluten, produce strong flour which is best for bread making. As the UK weather makes it difficult to grow hard wheat, we blend home grown varieties with imported hard wheat rather than adding refined gluten.
Self raising flour is made by adding an acid and an alkali to flour (we use mono calcium phosphate & sodium bicarbonate) which reacts and rises in the oven.
See also Gluten free flours, Organic Flours, and speciality flours and UK Law relating to flour millers.
Baking requisites
This useful group of store cupboard home baking essentials are all used in combination with flour to create different types and styles of bread, biscuits and cakes.













