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- Bread Flour
- French Bread Flour 1.5kg
- Half and Half Bread Flour 1.5kg
- Light Brown T85 Bread Flour 1.5kg
- Mixed Grain Bread Flour 1.5kg
- Oats "n" Bran 1.5kg
- Onion Bread Flour 1.5kg
- Pasta and Pizza Flour 1.5 kg
- Wholemeal Rye Flour 1.5kg
- Light Rye Flour 1.5kg
- Six Seed Bread Flour 1.5kg
- Spelt Flour (Wholemeal) 1.5kg
- Spelt Flour (White) 1.5 kg
- Strong White Bread Flour 1.5kg
- Sunflower Bread Flour 1.5kg
- Wessex Cobber Bread Flour 1.5kg
- Tomato & Garlic Bread Flour 1.5kg
- Wholemeal Bread Flour 1.5kg
- French Bread Flour 10kg
- Half and Half Bread Flour 10kg
- Mixed Grain Bread Flour 10kg
- Pasta and Pizza Flour 10kg
- Six Seed Bread Flour 10kg
- Strong White Bread Flour 10kg
- Strong White Artisan Flour 10kg
- Light Brown T85 Bread Flour 10kg
- Sunflower Bread Flour 10kg
- Wessex Cobber Bread Flour 10kg
- Wholemeal Bread Flour 10kg
- Culinary Flour
- Plain Flour 1.5kg
- Self - Raising Flour 1.5kg
- Scone Mix 1.5kg
- Wholemeal Plain Flour 1.5kg
- Wholemeal Self - Raising Flour 1.5kg
- Self - Raising Flour 10kg
- Plain Flour 10kg
- Yeast
- Doves Farm Instant Yeast 125g
- Fleming Howden Yeast 250g
- Oats / Scraper
- Rolled Porridge Oats 1kg
- Dough Scraper
- Recipes and Tips
- Bread Recipes with or wthout yeast
- Hand Bread Making
- Using Our Flour in a Bread Machine
- Basic Bread
- Sour Dough 123 Bread Method (for that chewy texture)
- Sour Dough Bread
- Sour Dough Tartine Bread Method (for that chewy texture)
- Freezing Fresh Yeast
- Creating Sour Doughs from Scratch
- Soda Bread
- Questions and Topics
- Why Rollermilled Flour?
- Why Fortified Flour?
- Understanding the New Food Labeling Regulations 2014
- What are Flour Types T55 T45 Type 0 or Type 00?
- Wholesalers
- Bakeries