The Prior's Wholemeal Flour from Foster's Mill is made using French Burr Stones which produces a fine meal. The bran is chopped up, but typically more intact than in flour produced by the roller milling process.
The Prior's Wholemeal Flour is made from a blend of two parcels of wheat, the 2020 crop Mulika from Chapel Farm, Netherton, Worcestershire and the 2021 crop Mulika from Woodlands Farm, Boston Lincs. Fosters Mill has created this blend to give all the characteristics and flavour you have come to expect from the Prior's Flour. The grains are milled on Fosters Mill's French Burr stones by wind power when available, otherwise electric power. The stone-grinding method produces a fine meal evenly distributing the wheat germ oils. It has a delicious nutty flavour and protein content of 13.5%, a great bread flour. The flour is an excellent bread flour.
Allergens including gluten in bold
Ingredients: organic wheat flour
| Foster's Mill Flour Specification | |
|---|---|
| Name of Flour: |
Prior's Stoneground Wholemeal Flour |
| Ingredients: |
Mulika Wheat |
| Certified Organic: | Yes |
| Source: |
Grain from Chapel Farm, Netherton, Worcestershire & Woodlands Farm, Boston, Lincs |
| % Protein: |
13.5% = Strong Flour |
| Granularity: | Fine |
| Suitability: |
Wholemeal Pastry, Sourdough, Yeasted Breads (not suitable for very high protein breads such as ciabatta) |
| Baking Comments: |
As with all stoneground flours, be ready to vary the amount of water in your recipe until you get the right dough consistency. For those who have used our flour over the last year, this latest batch takes a little less water than the last |
