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

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.

Fine milled from soft wheat with added raising agents. Ideal for deliciously light home made cakes

Rye is a popular grain grown throughout Central and Eastern Europe. This hardy crop can thrive in poor soils and cold conditions. Stoneground from 100% rye grain.

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.