Wright’s plain flour is of a confectioner’s quality. The wheat used to create the flour is British, grown and milled. We might all prefer to buy British, but it’s not always clear where our food comes from, often we buy imports without realising it. This is why, on our plain flour, we feature one of our other main suppliers of wheat, Williams & Company of Hertford. The Williams family have been growing wheat in Hertfordshire since 1927. The farm specialises in several soft wheat varieties on fertile ‘moisture trapping’ London Clay. These soft wheats are ideal for making perfect plain flours for bakeries and home use. This is a big tick in our carbon footprint box, as the wheat is transported in less than 8 miles to our North London mill. The wheat is transported under strict standards of hygiene and food safety that are assured from an independent assessor as well as having been grown, harvested and safely stored by a farming family.
(Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin).
|(of which sugars)||1.8g|
|(of which saturates)||1.4g|