National Mill Month

It’s the first ever National Mill Month and we’re celebrating all things floury! Imagine how dull our kitchens would be without our favourite recipes for cakes, biscuits, sauces, batters, pies and pastries being made for our families.

New recipes

Talking of recipes, we’ve got some great new afternoon tea recipes from celebrity Master Baker and judge on BBC's Great British Bake Off Paul Hollywood to share with you. Click here to download his delicious and easy to make recipes for free.

The right flour for your recipes

There is a flour to suit every taste and occasion, whether you need a creamy, white flour for breadmaking, a coarser, wholemeal stone-ground for a rich fruitcake, or a fine, light sponge flour. Different types of flour have unique characteristics depending on the wheat used and the way they are milled. Stock up with a broad selection of flours and you will always have just the right type for all cooking and baking needs. Click here to find out the best flours for the recipes you make every week.

Flour mills open to the public

During National Mill Month flour mills around the country are opening their doors to visitors. Click here to find the mill nearest to you which will be open to the public – don’t forget to book as all visits are by appointment only.

If there isn’t a mill open close to you, you can still find out all about flour milling by downloading our free National Mill Month Guide here. Packed full of the history of milling and mills, this guide also gives you the low down on flour and bread.

Flour and bread facts

Did you know:
One whole grain of wheat makes over 20,000 particles of flour.
It takes around 350 ears of wheat to make enough flour for one 800 gram loaf of bread.
The average flour consumption per person in the UK is around 200g per day? About half of this is in the form of bread, rolls etc, whilst the remainder is in a range of other products such as pizza, pies, cakes, biscuits, pasties, noodles, snacks batters and sauces.
A wheat crop will produce on average 7.5 tonnes of grain per hectare - that's enough to make 11,500 loaves of bread.

Without flour we wouldn’t have our daily bread, our great British staple packed full of goodness. Bread provides carbohydrates, B vitamins, protein and calcium. White flour is fortified with calcium, iron, thiamin and niacin. One of the nation’s feel good foods, bread is a great tasting food which is naturally low in sugar, lower in salt, low fat, calcium enriched and is a source of both protein and fibre so love your loaf! Click here to find out about some of the 200 different types of bread you can find today in Britain.

Most of the wheat we use is grown in Britain and virtually all the flour and bread we make is produced here. It really is a “home-grown” food chain. National Mill Month is a great opportunity to celebrate both the history of flour milling and the contribution that flour mills and bakeries make to the meals we serve our families.