Our Flour Products

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Our Flour Products

Superior White: this is an 85% extraction, which means that the outer layers of bran - 14-15% of the whole - have been removed. Thanks to our special mills, this is the most nutritious form of ‘white’ flour obtainable.

Wholemeal: After removing the smaller, lighter grains - using the gravity table) - our wholemeal is only milled from the boldest grains. We usually mill to a fine consistency unless coarseness is requested by a customer.

Dark Rye & Light Rye flour: Rye grows particularly well on our farm and its flour is beneficial in numerous ways - vitamins, fibre, cardio-vascular health etc. 'Dark' means wholemeal and 'Light' means an 85% extraction.

Bran: Straight from the mill, this is supplied in bags containing 10kg.

Brown 'Semolina': This is a mixture of fine bran and flour sieved from the extracted bran. It contains a high proportion of the finest bran particles and doesn’t easily make a milk pudding.

Note: There is natural varietal and seasonal variation in the taste, texture and colour of bread made with our blended flours. Certain varieties produce a lighter crumb than others, The weather and soil conditions during crop growth can affect taste as well as the strength of our flours. These are some of the factors that make locally produced foods more challenging, interesting and enjoyable. We highly recommend sourdough baking, which prefers plenty of time to prove and obtain the best volumes.

For orders
, please contact us by e-mail: hilltoporders2@gmail.com

You can also telephone Philip or Nelly Trevelyan on 01751 417351 (Home) or 01751 417799 (Workshop and Mill Office).

There is natural varietal and seasonal variation in the taste, texture and colour of bread made with our blended flours. Certain varieties produce a lighter crumb than others, The weather and soil conditions during crop growth affect taste as well as the strength of our flours. These are some of the factors that make locally grown foods like ours so interesting and enjoyable. We recommend home-bakers to allow plenty of time for proving, to get the best volumes. Slowing things down by reducing yeast by 50% can help to achieve this.