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  • Stoate's Mill Flour and Grain

Stoate's Mill Flour

View Stoate's Mill Products Fosters Mill - Artisan Grain Mill - Image 2

The Doomsday Book makes reference to two mills in what is now Swaffham Prior, so perhaps the mill sits on a site where milling has taken place since 1066! The present mill, an excellent example of a country tower mill was built by local millwrights Fysons of Soham. In 1900 it is said you could see 40 windmills from the top of Fosters Mill - drainage mills on the surrounding fenland and corn mills such as Fosters Mill. The mill worked with its sister mill (literally across the road and still standing) although for much of its working life, it produced animal feed. The mill worked until 1946 when the then miller, Sidney Foster hung up his boots. It was rescued in 1971 and following a lengthy period of restoration commenced working again in 1992.

The present owner, Jonathan Cook bought the mill in 1998 and since thisThe Foster's Mill Interior time, it has been a commercial working windmill producing a range of organic flours from local wheat, rye and spelt grains. The mill has two excellent pairs of French Burr stones driven solely by wind power which make superb flour and is registered with the Soil Association as an organic producer.

Stoate’s has been milling quality flour in the West Country for the past 180 years.

Stoate's Mill

The last 65 years has seen the business based at Cann Mills near the historic Saxon town of Shaftesbury prosper and now supplies stoneground flour to bakers throughout the South-West and beyond. The river Sturkel (a tributary to the Stour) is the primary source of power driving a 19th century overshot waterwheel.

Both organic and conventional 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.

This slow time-honoured method of milling generates warmth in the flour which ensures that the naturally present wheat germ oil is distributed evenly throughout the flour whether it is a wholemeal or a white flour, maximising the retention of vitamins and minerals and enhancing the flavour.

Michael Stoate, the present fifth generation miller, produces a full range of stoneground flours for both the commercial baker as well as the homebaker.

 



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