Fine white flour milled from soft wheat varieties. Ideal for biscuits, scones, pancakes, sauces and everyday home cooking.

Spelt is an ancient grain mentioned in the old testament. It is a relative of modern wheat but much lower in gluten. This flour has been milled and sieved to remove the bran for baking.

Milled from strong hard wheat and sieved to make a fine wheat bread flour. Ideal for use in bread machines, for oven baked yeast cookery and profiteroles.

Spelt is an ancient grain widely grown in roman times. It is a relative of modern wheat but much lower in gluten. Its genetic heritage is a cross of wild grasses and early cultivated cereals

A special blend of wheat, rye and barley malt flours with malted wheat flakes. Ideal for oven baked yeast cookery and in bread machines.