Stoates Stoneground Organic Strong White Bread Making Flour (8kg)

Product Information

Stoate’s has been milling quality stoneground flour in the West Country for the past 190 years. The last 75 years has seen the business based at Cann Mills near the historic Saxon town of Shaftesbury prosper and now supplies stoneground flour to commercial bakers and homebakers throughout the south of England. The river Sturkel (a tributary to the Stour) is the primary source of power driving a 19th century overshot waterwheel.

ORGANIC STRONG 100% WHOLEMEAL FLOUR The ideal breadmaking flour milled from a blend of high protein wheat with nothing added and nothing taken away. Still containing all of the natural fibre and wheat germ, which constitutes a flavoursome and healthy diet. In 1970 the business returned to its roots producing stoneground flour using French Burr millstones primarily driven by a late 19th Century iron waterwheel powered by the river Sturkel.ORGANIC SPELT FLOUR This ancient grain has a characteristic flavour and different baking qualities to that of its wheat relative used in general milling. On account of this disparity of its origin, some people with a mild wheat intolerance find they can consume products made with Spelt flour without any adverse reaction. ORGANIC LIGHT RYE FLOUR Milled from the same grain as our dark rye flour. Mechanically sieved to remove some of the bran, it can be used on its own or blend with other bread making flours. ORGANIC PLAIN WHITE FLOUR Milled using low protein wheat typically sourced within a 30 mile radius of the mill. This flour will produce excellent cakes, pastries, biscuits etc with a superior flavour to that of a mass produced roller ground flour.

The popularity of traditionally produced artisan breads and an increased desire towards home baking has helped our authentic flour milling legacy grow here at Cann Mills. Stoate’s Stoneground Flour, a family run traditional watermill, produces a range of organic stoneground flour and supplies both the bakery trade and home bakers with a quality stoneground flour rarely found.

ORGANIC WHITE SELF RAISING FLOUR Raising agents are mixed with the plain white flour to produce a uniform and stable blend ready for your baking recipes. Organic grains are sourced locally (much within a 30-mile radius from the mill) and blended with high protein imported grain to produce strong flours ideal for bread making. The flour is ground on traditional horizontal French Burr millstones which are renowned for producing the highest quality flour. ORGANIC MALTSTAR FLOUR This is our Granary type flour. Made from wheat flour blended with malted wheat flakes, rye flour and malt flour. Bread and rolls baked from this flour acquire a distinctive malty flavour with a moist and grainy texture.