Stoate's stoneground white flour, due to the nature of its production, is not as "white" as mass produced rollerground flour. The heat generated during the slow and gentle milling process is just sufficient to distribute the wheatgerm oil evenly while retaining the natural vitamins and minerals in the finished flour.
The flavour of baked goods are greatly enhanced by this traditional method of production.
Since 1832 Stoate and Sons has been producing quality stoneground flour. The present mill near Shaftesbury in Dorset is situated on a Domesday site where a century old overshot waterwheel is the primary source of power.
Horizontal French Burr millstones ensure the flour is ground to the finest quality.
Ingredients: Organic wheat flour