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All flours are supplied in 1.5kg bags and 16kg sacks.
Wholemeal
is now being boosted by the blending of two locally grown wheat
varieties. Paragon 30% & Naturastar 70%. The latter is a long straw
variety, only found under the organic label. After milling, the bran
particles are unusually large and need to be softened, so allow plenty
of time for proving /rising, to get the best volume. Reducing yeast by
50% can help achieve this, by slowing things down.
Superior White
is an 86% extraction of the same Paragon / Naturastar blend. 86%
extraction means that most of the bran (which is acidic), has been
removed. This highly nutritious flour is the tastiest and creamiest
version of our two whites. Again, it is likely to rise more easily
during baking, than in the past.
Unbleached White
is the whitest and lightest of all our flours. It is milled from the
pure, unblended Naturastar wheat, and is also an 86% extraction.
Betty’s Bakery are currently using it in the production of the
Yorkshire Millers Cob.
Although highly suitable for bread, our flour can also be
used very successfully for scones, pastries, egg-less and fat-less sponges, batters,
pancakes, cakes and biscuits. It is also suitable for bread-making machines.
There
is natural varietal and seasonal variation in the taste, texture and colour of
bread made with our unblended flours. This is a reflection of the weather and
soil conditions during crop growth, and is one of the factors that make locally
grown foods like ours so enjoyable and unique. |
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| This
project is supported under the England Rural Development Programme by the Department
for the Environment, Food and Rural Affairs, and the European Agricultural Guidance
and Guarantee Fund |
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Last
updated
4 September, 2009
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