About Flour

Today the range of flours available is wider than ever before. The basic flour categories are:

Wholemeal - 100% extraction, made from the whole wheatgrain with nothing added or taken away.
Brown - usually contains about 85% of the original grain, some bran and germ have been removed.
White - usually 75% of the wheatgrain. Most of the bran and wheatgerm have been removed during milling.                                                                                                            
Wheatgerm - white or brown flour with at least 10% added wheatgerm.
Malted wheatgrain - Brown or wholemeal flour with added malted grains.
Stoneground - Wholemeal flour ground in a traditional way between two stones.
Organic* - Flour milled from grain that has been grown to organic standards. Growers and millers must be registered and are subject to regular inspections.

* It’s good to see that as more people are looking to purchase organic foods, millers and bakers in the UK are responding to this demand.  As more bakers are producing organic breads, these are becoming more readily available in local supermarkets and high street bakeries.  Of course, you need organic wheat to produce organic flour.  However, there’s not enough organic wheat available in the UK to meet the current demand. UK flour millers therefore have to import some organic wheat.  Organic wheat whether imported or home-grown, tends to be more expensive than its non-organic counterpart, which is one of the reasons why you may find organic bread and flour a little more expensive to buy.