Q: Do you use genetically modified (GM) ingredients in your products?
No, we never use GM material.
Q: Do you use nanotechnology to make your products?
Nanotechnology techniques or tools are never used during cultivation, production, processing, or packaging of our food.
Q: Do you add enzymes during the production of your food?
No, we never add enzymes to our products.
Q: Do you add colourings and/or artificial flavourings to your products?
No, we never add these to our products.
Q: Do you use hydrogenated fat in your products?
No, we choose not to use hydrogenated fat in our products and instead opt for responsibly sourced, certified sustainable palm oil.
Q: Do you use hydroxypropyl methylcellulose (HPMC) in your products?
No, we do not add it to any of our products.
Q: Do you bleach your flour?
No, the addition of bleaching agents is not permitted in the UK.
Q: Are your ingredients locally sourced?
We do like to source as much from the local area as possible and at harvest time a number of local farmers deliver direct from their field to our mill. However, due to the UK climate, we do not produce sufficient wheat to make bread flour. When making bread flour, millers must make a choice to add either refined wheat gluten or imported wheat. At Doves Farm, we do not add factory produced refined gluten and instead, we choose naturally high-gluten, imported hard wheat.
Other ingredients such as rice, maize, KAMUT® grain, and buckwheat do not grow in this country and have to be imported.
Q: Why do you use palm oil?
We use palm fat because it is one of the few 'vegetable oils' that is naturally solid at room temperature. Most plant based oil require hydrogeenation to make them solid but this is not allowed in organic products. Palm fat, butter and coconut fat are the only available options at this time. Butter, whilst very good, is not suitable for vegans. Coconut fat has a very strong flavour, making it unsuitable for many products.
Q: Is your palm oil responsibly sourced?
Our palm oil not only comes from RSPO (Roundtable on Sustainable Palm Oil) certified producers in Colombia, but we also exclusively use certified organic suppliers . It is non-GM (genetically modified), fully traceable, and being produced in South America, is in no way implicated in the destruction of Orangutan habitats. Indeed, being organic our producers are dedicated to enhancing their local environment, by setting aside at least 10% of their land for 'wildlife corridors', which is not only valuable for the natural fauna and flora in its own right, but helps control pests and diseases in the organic palm crop. You can find out more information about the RSPO certification here and the organic standards here.
Q: Organic farming and pesticides – what is your policy?
Q: What allergens do you have onsite?
Please refer to our allergen policy section here.
Q: What are the typical levels of gluten in your gluten free products?
The legal maximum limit for gluten in gluten free labelled products is less than 20ppm and FREEE by Doves Farm® flours comply with this limit. Please refer to our allergen policy for more information.
Q: Can your gluten free cereal packaging be recycled?
High-density polyethylene (HDPE), which is used to make the internal bag can be recycled at participating local recycling centres. Please check with your local recycling centre. The card box is also widely recycled.
Q: Can your FREEE by Doves Farm tubes be recycled?
The PP (Polypropylene) tub and lid used to make FREEE by Doves Farm baking essentials and flours listed below are recyclable depending on your local recycling centre. Please check with your local centre.
Bicarbonate of Soda
Brown Rice Flour
For more general information on recycling, why not have a read of the resources below?
Q: Why don't you use PET recyclable film?
Food grade PET cannot be used to wrap products that are in any way dusty as this compromises the seal. As all our products produce an amount of dust the PET film currently available is not suitable for our packaging.
Q: Do you use recycled cardboard in food packaging?
We do not currently use recycled cardboard for packaging that is in direct contact with food, as it is very difficult for carton board manufacturers to guarantee the sources of the material they recycle.
Q: Please explain the different types of flour and what they should be used for.
For a comprehensive guide to different types of flours, read our Types of Flour page here.
Q: Why is your buckwheat flour lighter in colour compared to others in the market place?
When we mill buckwheat, we do so by removing the rough outer hull first. Our Buckwheat Flour contains all of the grain including the bran, but hardly any pieces of the outer hull and as a result, this makes the flour appear lighter in colour.
Q: The colour of your wholegrain products is sometimes dark and sometimes pale. Am I eating a different product?
We try to source the best grain possible for our products and sometimes this means choosing different grain varieties. Factors such as the growing location, the weather and the season can affect the way it looks too. We often use different grain batches blended together to smooth colour variation, although this isn’t always possible. Rest assured that you will still be consuming the same great product.
Q: What is the difference between corn starch, corn flour, maize starch and maize flour?
Maize, sometimes called corn, is a very versatile plant that can be milled into an array of different types of flours. Indeed, corn starch, corn flour, maize starch and maize flour are all derived from maize. Depending on which part of the maize kernel and how the maize is milled, flour will be different. Corn starch (commonly used in America), corn flour (commonly used in the UK) and maize starch are very finely ground powders that are typically used as thickening agents, whereas maize flour has a slightly larger particle size and can be used for baking – often used in tortilla wraps.
We produce two types of flour derived from maize. The first is our Organic Maize Flour, which is a wholegrain flour and has a slightly larger particle size. We mill both the bran and the endosperm during production which gives it a naturally yellow colour. The second product is our Cornflour, a much finer flour, which is completely white and is commonly uses as a thickening agent in recipes.
Q: There is a seed husk in my flour, where did it come from?
When wheat is harvested sometimes wild oats, a common weed which grows naturally alongside cereal crops, can also be picked up. Despite thorough cleaning, some occasionally remain in the flour, though this is rare and will not cause any human harm.
Q: Do you bleach your flour?
No, the addition of bleaching agents is not permitted in the UK.
Q: Why do some flours contain statutory ingredients and not others?
All refined white and brown flours (organic and non-organic) milled from wheat in the United Kingdom must have the so-called statutory ingredients of calcium, iron, thiamine and niacin added. There is no requirement by law to fortify 100% wholemeal flour, whole grain wheat flour, gluten free flour or any other non-wheat flour with the aforementioned statutory ingredients.
Q: Will Doves Farm be fortifying their flour with folic acid?
In October 2018, press reported that the UK government had agreed to consult on adding folic acid to flour to help prevent common birth defects in babies and reports suggested that government will reach a decision in the spring of 2019. At the present time, we are waiting for the outcome of the consultation and clarification about which, if any, flours may be affected and within what time frames any required changes will need to happen.
At Doves Farm Foods we plan to make the necessary changes prior to legislation and are collaborating with NABIM (The National Association of British and Irish flour millers) with respect to this topic.
Q: Why is there a statement on my pack of flour that I need to cook it before consumption?
Flour is obtained from raw materials like wheat and barley that are grown in fields in a natural environment. Whilst these raw materials go through extensive cleaning processes before being made into flour, there is no heat treatment of the flour and there is a very small possibility that harmful bacteria may remain. That’s why we always recommend you cook flour before consumption - just like it’s recommended to wash vegetables before eating them.
Q: My child licked the mixing bowl and ate raw flour before I read the sentence telling me to cook flour before consumption, what should I do?
We have added this statement to all of our flour products as a precaution because flour is a raw product. However, children becoming ill as a result of licking a mixing bowl or spoon containing raw flour is extremely rare and we know of no incidents in the UK, where this has happened.
Q: Can I make smoothies with your flour?
As flour is a raw ingredient that has been harvested from fields and has not undergone a heat process we do not recommend that you use it to make smoothies, cookie dough or other foods, which will not be cooked before consumption.
Q: What is the level of Aluminium in FREEE Bicarbonate of Soda and FREEE Baking Powder?
The level of Aluminium in FREEE Bicarbonate of Soda is <0.5mg/kg. In FREEE Baking Powder the level is <80mg/kg.
Q: What is the cooking time for your Brown Rice Pasta?
Boil 1lt of salted water per 100g pasta. Stir in 100g per person. Boil for 5 minutes then carefully taste the pasta every minute until it is 'al dente'. Drain and serve immediately.
Q: Why do you use corn syrup in your cookies?
Non-enzymatic, organic corn syrup is made from maize starch and adds colour and flavour to our cookies. We do not use high-fructose corn syrup (HFCS) which is processed to contain higher levels of fructose sweetener.
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