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Stoates Stoneground Organic Strong White Bread Making Flour (8kg)

£5.495£10.99Clearance
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About this deal

The popularity of traditionally produced artisan breads and an increased desire towards home baking has helped our authentic flour milling legacy grow here at Cann Mills. Stoate’s Stoneground Flour, a family run traditional watermill, produces a range of organic stoneground flour and supplies both the bakery trade and home bakers with a quality stoneground flour rarely found. ORGANIC BROWN FLOUR (81% EXTRACTION) Rich in flavour and natural fibre but lighter than the 100% Wholemeal Flour. Ideal for bread, rolls, cakes, pastries and sauces. Our brown 81% flour is also a great way to help get your kids eating a healthier diet with the appeal of a white loaf and similar nutritional value of our Wholemeal ORGANIC STRONG 100% WHOLEMEAL FLOUR The ideal breadmaking flour milled from a blend of high protein wheat with nothing added and nothing taken away. Still containing all of the natural fibre and wheat germ, which constitutes a flavoursome and healthy diet. In 1970 the business returned to its roots producing stoneground flour using French Burr millstones primarily driven by a late 19th Century iron waterwheel powered by the river Sturkel. ORGANIC PLAIN WHITE FLOUR Milled using low protein wheat typically sourced within a 30 mile radius of the mill. This flour will produce excellent cakes, pastries, biscuits etc with a superior flavour to that of a mass produced roller ground flour.

ORGANIC LIGHT RYE FLOUR Milled from the same grain as our dark rye flour. Mechanically sieved to remove some of the bran, it can be used on its own or blend with other bread making flours. ORGANIC MALTSTAR FLOUR This is our Granary type flour. Made from wheat flour blended with malted wheat flakes, rye flour and malt flour. Bread and rolls baked from this flour acquire a distinctive malty flavour with a moist and grainy texture. ORGANIC LIGHT SPELT Using the same ancient grain as our wholemeal spelt this flour is mechanically sieved to remove some of the larger bran particles resulting in a lighter flour. This produces a lighter loaf and more open crumb if used for bread making but is also perfect for batter recipes such as pancakes or Yorkshire Puddings. ORGANIC STRONG WHITE FLOUR We pass our Brown 81% Flour through a beating sieve to remove to remove the semolina bran from the flour producing a stoneground White Flour with a creamy colour and exceptional flavour. This White flour is darker than what you would be used to seeing in the supermarkets or from a roller milled flour but the added flavour and nutritional values more than make up for this! Pricing for postage is weight based. Up to 30kg is the first break and then 30.01-60kg is the next and the pricing is tiered in this format.

ORGANIC SPELT FLOUR This ancient grain has a characteristic flavour and different baking qualities to that of its wheat relative used in general milling. On account of this disparity of its origin, some people with a mild wheat intolerance find they can consume products made with Spelt flour without any adverse reaction. Stoate’s has been milling quality stoneground flour in the West Country for the past 190 years. The last 75 years has seen the business based at Cann Mills near the historic Saxon town of Shaftesbury prosper and now supplies stoneground flour to commercial bakers and homebakers throughout the south of England. The river Sturkel (a tributary to the Stour) is the primary source of power driving a 19th century overshot waterwheel. ORGANIC WHITE SELF RAISING FLOUR Raising agents are mixed with the plain white flour to produce a uniform and stable blend ready for your baking recipes. Organic grains are sourced locally (much within a 30-mile radius from the mill) and blended with high protein imported grain to produce strong flours ideal for bread making. The flour is ground on traditional horizontal French Burr millstones which are renowned for producing the highest quality flour.

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