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British Flanders Flour - Stoneground, Wholemeal
British Flanders Flour - Stoneground, Wholemeal
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What Is Flanders Flour?
Once popular with millers and bakers, Flanders is quite unlike any other British wheat, being soft but with good bread-making qualities.
Flanders is of French descent and is a winter-sown medium-straw wheat grown in Britain in the 1970s and 80. After 35 years in gene banks, we are delighted to be able to bake with this wheat once again!
This Flanders flour is stone-milled in small batches in Suffolk, from Flanders wheat grown by Jeremy Dickin at Oak Farm in Lincolnshire.
Baking With Flanders Flour
Thanks to being stone ground and wholemeal, this flour retains its full nutrients and flavour and is ideal for baking, pastry and cakes.
Ingredients & Allergens
Ingredients & Allergens
Ingredients: Wheat Flour
For allergens see ingredients in bold.
Due to the way our food is stored and packaged, this product may contain traces of other allergens due to cross-contamination.
Storage
Storage
Store in an airtight container in a cool, dry place, away from direct light and strong odours.
Nutritional Profile
Nutritional Profile
Energy Fat, Total – of which saturates 2.3 g 0.6 g Carbohydrates – of which sugars 59.4 g 2.7 g Typical values per 100g 1409 kJ/
337 kcalFibre 9.5 g Protein 12.4 g Salt 0.01 g
Product of
Product of
Oak Farm, Lincolnshire.
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