Scottish Rural Awards 2020 - Rural Business Diversification
OUR PRODUCTS
At Mungoswells Malt & Milling, we take pride in offering flours made using grain that is grown, harvested, milled, and packaged right here on our
family-owned farm in East Lothian. Explore our selection by choosing from the two options below:
A robust, organic flour for superior bread baking.
Our Strong Bread flour is milled from the variety Mulika, a British Class 1 bread milling wheat, renowned for its excellent protein content. Mulika consistently meets th ... (Read More)
A robust, organic flour for superior bread baking.
Our Strong Bread flour is milled from the variety Mulika, a British Class 1 bread milling wheat,
renowned for its excellent protein content. Mulika consistently meet ... (Read More)
Rich in fibre and flavour for hearty wholemeal bakes.
Milled from the variety Mulika, a British Class 1 bread wheat renowned for its strength and high protein content, this grain consistently meets the magic 13% protein ... (Read More)
A powerhouse flour for high-rising, well-structured bread.
Milled from the Canadian Spring Red variety Faller, often regarded as the “Rolls Royce” of bread wheats. Historically, Faller was blended into UK bread flours un ... (Read More)
A powerhouse flour for high-rising, well-structured bread.
Milled from the Canadian Spring Red variety Faller, often regarded as the “Rolls Royce” of bread
wheats. Historically, Faller was blended into UK bread flour ... (Read More)
Rich in fibre and flavour for hearty wholemeal bakes.
Milled from the variety Mulika, a British Class 1 bread wheat renowned for its strength and high
protein content, this grain consistently meets the magic 13% prot ... (Read More)
Balanced strength for consistently well-risen loaves.
Milled from a carefully selected mix of varieties, Paragon and Fredericia. Paragon is a British Class 1 spring-sown bread wheat, known for its excellent grain quality ... (Read More)
Balanced strength for consistently well-risen loaves.
Milled from a carefully selected mix of varieties, Paragon and Fredericia. Paragon is a British Class 1 spring-sown bread wheat, known for its excellent grain quality ... (Read More)
Bold and complex, perfect for deep, rustic loaves.
This flour is milled from the variety Performer, chosen for its superior grain size and rich flavour. It’s perfect for bakers who enjoy a dense, rustic loaf with a bold ... (Read More)
A fine, organic flour for smooth and reliable baking.
This flour is made from the variety Tuxedo. With a fine texture and neutral flavour, this flour is a dependable all-rounder, offering a soft, smooth consistency perfe ... (Read More)
Wholemeal with strength, ideal for hearty, nutritious loaves.
Milled from the variety Faller, a Canadian Spring Red Wheat recognised as one of the finest bread wheats available, it combines strength, elasticity, and exce ... (Read More)
A perfect balance of flavour, texture, and nutrition.
Milled from the variety Mulika, a British Class 1 bread wheat renowned for its strength and high protein content, this grain consistently meets the magic 13% protein ... (Read More)
A soft, versatile flour for all your everyday baking.
This flour is currently milled from the variety Barrel (2025), a Group 3 British winter wheat known for producing high-quality flour. From 2026, we’ll move to Bamford ... (Read More)
A perfect balance of flavour, texture, and nutrition.
Milled from the variety Mulika, a British Class 1 bread wheat renowned for its strength and high
protein content, this grain consistently meets the magic 13% prot ... (Read More)
A rich, nutritious flour with great flavour and structure.
Milled from a carefully selected mix of varieties, Paragon and Fredericia. Paragon is a British Class 1 spring-sown bread wheat, known for its excellent grain qu ... (Read More)
Wholemeal with strength, ideal for hearty, nutritious loaves.
Milled from the variety Faller, a Canadian Spring Red Wheat recognised as one of the finest bread
wheats available, it combines strength, elasticity, and ... (Read More)
A rich, nutritious flour with great flavour and structure.
Milled from a carefully selected mix of varieties, Paragon and Fredericia. Paragon is a British Class 1 spring-sown bread wheat, known for its excellent grain qu ... (Read More)
A soft, versatile flour for all your everyday baking.
This flour is currently milled from the variety Barrel (2025), a Group 3 British winter wheat
known for producing high-quality flour. From 2026, we’ll move to Bam ... (Read More)
A fine, organic flour for smooth and reliable baking.
This flour is made from the variety Tuxedo. With a fine texture and neutral flavour, this flour is a
dependable all-rounder, offering a soft, smooth consistency p ... (Read More)
Mellow rye flavour with a lighter, smoother texture.
Our Light Rye flour is milled from the variety Performer, chosen for its superior baking qualities. With a subtle yet distinctive flavour, this flour adds complexity w ... (Read More)
Bold and complex, perfect for deep, rustic loaves.
This flour is milled from the variety Performer, chosen for its superior grain size and rich flavour. It’s perfect for bakers who enjoy a dense, rustic loaf with a bold ... (Read More)
A hearty and nutritious ancient grain flour.
Milled from the variety Zollenspelt, this ancient grain was first introduced to Britain by the Romans, earning the nickname "marching grain" due to its high energy content. Th ... (Read More)
Naturally light and airy for soft, well-risen bakes.
Milled from the variety Tuxedo, this flour begins with our own Organic Plain Flour,
then carefully blended with organic-approved Monocalcium Phosphate and Sodium B ... (Read More)
Sweet and malty, perfect for texture and depth.
Our current batch of Crushed Malted Wheat (2025) is made from Barrel, a winter wheat once widely grown across Scotland for its quality and versatility. From 2026, we’ll mov ... (Read More)
Delicate and smooth, ideal for lighter spelt loaves.
Milled from the variety Zollenspelt, spelt is an ancient wheat first introduced to Britain by the Romans, earning the nickname “marching grain” due to its high energy ... (Read More)
A hearty and nutritious ancient grain flour.
Milled from the variety Zollenspelt, this ancient grain was first introduced to Britain by the
Romans, earning the nickname "marching grain" due to its high energy content ... (Read More)
Delicate and smooth, ideal for lighter spelt loaves.
Milled from the variety Zollenspelt, spelt is an ancient wheat first introduced to Britain by the
Romans, earning the nickname “marching grain” due to its high en ... (Read More)
Effortless rise for light, fluffy bakes.
This flour is currently made from the variety Barrel (2025), a Group 3 British winter wheat once widely grown across Scotland for its excellent baking qualities. From 2026, we’ll ... (Read More)
Effortless rise for light, fluffy bakes.
This flour is currently made from the variety Barrel (2025), a Group 3 British winter wheat once widely grown across Scotland for its excellent baking qualities. From 2026, we’ll ... (Read More)
Mellow rye flavour with a lighter, smoother texture.
Our Light Rye flour is milled from the variety Performer, chosen for its superior baking qualities.
With a subtle yet distinctive flavour, this flour adds complexi ... (Read More)
Naturally light and airy for soft, well-risen bakes.
Milled from the variety Tuxedo, this flour begins with our own Organic Plain Flour, then carefully blended with organic-approved Monocalcium Phosphate and Sodium Bicar ... (Read More)
Sweet and malty, perfect for texture and depth.
Our current batch of Crushed Malted Wheat (2025) is made from Barrel, a winter wheat once widely
grown across Scotland for its quality and versatility. From 2026, we’ll ... (Read More)