Stoate's Stoneground Flour at Cann Mills
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 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.