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.

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

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.

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