Balanced strength for consistently well-risen loaves.

Grown, milled, and packaged on our farm. 100% wheat grain, no additives, just as it should be. This flour is made from a carefully selected mix of varieties, Paragon and Fredericia. Paragon is a British Class 1 spring-sown bread wheat, known for its high grain quality despite a lower yield. Fredericia is a European winter wheat, offering a higher yield, though it requires good sunshine levels in July and August for optimal results.

This flour is best suited for bread baking, whether used on its own or blended with Wholemeal Strong Bread Flour for added depth. If incorporating wholemeal, it’s best to start with lower inclusion rates before progressing to a 50% wholemeal mix. This flour has a 72% extraction rate. With 6.4g of fibre per 100g and 12.3g of protein per 100g, it provides the structure needed for well-risen, hearty loaves.

Best used within 6 months of milling. Store in a cool, dry place.

Ingredients

100% Wheat

Allergens

Contains Wheat Gluten