About flour

Today the range of flours available is wider than ever before. The skill of the miller is paramount in ensuring that different types of wheat are gristed and milled to make flour with specific uses in mind.
You can discover, or perhaps rediscover, the pleasure and appreciation of flour by applying for the FAB's There's more to flour.... email.

Wheat and Flour Quality

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

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

Organic Choice

It's good to see that as more people are looking to purchase organic foods, miller and bakers in the UK are responding to the demand.  As more bakers are producing organic breads, these are becoming more readily available in local supermarkets and high street bakeries.  If you are interested in organic flour, take a look at our Flours for Home Baking section, just scroll down and then you can see what's available.  

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.