Flour
The key to our quality milling is the careful blend of wheat varieties and protein ranges to achieve a balanced and precise flour consistency. We have the ability to blend to our customer’s requirements and produce a range of white, wholemeal and speciality flours. We can also produce bakery premixes at our Belfast mill.
We supply flour for a range of baked products that include:
Product Name
Coniston Strong White Flour
Product Code
4494
Application
Premium strong bakers four milled from North American wheats, giving high volume and tolerance levels. For long fermentation bread products.
Protein
13.5%
Water Absorption
62%
Quantock Strong White Flour
4084
Premium strong, high protein bakers flour giving high volume and tolerance levels. For long fermentation and enriched bread products.
13%
62%
Pennine Flour
4067
A strong white patent bakers flour, giving high volume and tolerance levels. For specialist bread products
12.7%
60%
Chiltern Wholemeal Flour
4071
Premium strong roller ground coarse wholemeal flour that produces traditional eating product. For product requiring more volume with more enriched recipes.
13.8%
68%
Grampian Wholemeal Flour
4066
High protein roller ground course wholemeal flour that produces a more traditional eating quality product.
13%
67%
Calder Flour
4094
Strong bakers flour. Milled from selected wheats producing a flour for the artisan baker.
11.7%
58%
Malvern Flour
4065
Quality bakers grade flour, ideally suited for artisan breads, rolls, pizza, Danish and Puff pastry.
11.5%
59%
Beacon Flour
4068
Lower protein flour, suited for all high speed bread manufacture and sweet & savoury pastry products.
10%
56%
Mendip Flour
4091
Medium protein bakers flour for ‘no time’ production of bread, rolls pizza products, scones, pancakes and heavy fruit cakes.
10.5%
58%
Plain Flour
4112
Soft wheat flour for pastry products, biscuits and cookies.
9%
55%
Pennine Flour
4111
A soft wheat flour with raising agents suitable for cakes, biscuits and hot plate products.
9%
55%