Wheat and Flour Quality

Flours vary in their composition and, broadly speaking, are defined by the quality of wheat used in the grist prior to milling and by their rate of extraction. The extraction is the percentage of whole cleaned wheat grain that is present in the flour.

A typical mill will produce many different types of flour using a wide range of home-grown and imported wheat.

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. 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 is a little more expensive to buy.