Our Flour Products

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Superior White: this is an 85% extraction which means that the outer layers of bran (or 14-15% of the whole), have been removed. Thanks to the specially patterned Astrier stones, this is the most nutritious form of ‘white’ flour: it has a smooth consistency that retains the protein and strength of the grist.

Wholemeal: After removing the smallest, lighter grains (using the gravity table), we only mill our wholemeal from the bold grains. We usually mill to a fine consistency unless coarser flour is required by a customer.

Dark Rye & Light Rye flour: '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 comprised of the larger white particles of flour sieved from the bran. It also contains a considerable proportion of the finest bran particles.

We try to limit the geographical radius of both our grain sourcing and flour distribution: we see both as important in the development of a sustainable future for us all. Today, we are milling grists of spring sown wheat and winter sown rye, grown on organic farms in North and East Yorkshire, and more recently Lincolnshire. While we encourage and wait for more local farmers, bakers and outlets to establish themselves, we will continue distributing our products to some of the very best bakers further afield.

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.