Stocking Flour: What to Look For

Hannah Marriage, director at Chelmsford-based millers Marriage’s, shares her advice on the types of flour your customers may be on the lookout for

Stoneground wholemeal flour: Flour milled in the old-fashioned, slower way on traditional mill stones, which gives a distinctive nutty flavour and more rounded bran texture.

Organic flour: Denotes the farming system used to grow the wheat.

Very strong Canadian flour: Milled from the very strong Canadian Red Wheat, which is renowned worldwide for quality in bread, pasta and pizza making. These flours are very forgiving - ideal when starting out making bread at home, due to the high quantity/quality of gluten in Canadian wheat.

TIP: Consumers can also look at the nutritional information on the side of a pack of flour, such as the protein content for bread-making flour. However, this should only be used as a guide due to variations in on pack information.

Read the entire feature on home baking in the latest issue of Speciality Food, free to download here.

Download SF on your device now! Available at Amazon Get it on Google play Download on the App Store


Source your
suppliers on our nationwide database

Find on map:


Want more from Speciality Food?

Subscribe to
our weekly
newsletter today!

Sign up here

The Sweet Spot

The Sweet Spot

The Sweet Potato Spirit Company's distinctive drinks are currently going down a storm. And with…

» read full article
Follow us @specialityfood

Copyright © 2018 Aceville Publications LtdAceville Publications Ltd is a company registered in England and Wales with the registration number 04109672.
Registered Office Address: 82c East Hill, Colchester, Essex, CO1 2QW