The Mill Shop

There is a small mill shop situated in the north-east corner of the mill. A wide variety of flours and oats, together with biscuits and dried yeast are available to purchase in sizes from 1 to 16 kilograms, thus providing quantities and varieties suitable for everyone from the first time baker up to the retail businesses and commercial bakers.

Our modern computerised weighing machine (replacing a much older machine) can be seen in use by our helpful and friendly staff who will be pleased to serve you.

Customers can phone the mill and check that the flour or other products required are in stock. Delivery in the local area can be arranged for large orders.

As well as the flour the mill has a bread-making recipe book for sale and a range of free recipe sheets using the mill products are available on request.

Flour normally stocked at the mill

Strong Wholemeal	High quality flour from EC wheat - particularly good for bread.
Strong White	Blend of Canadian & EC wheat - particularly good for bread.
Strong 'Malted' Flake	White flour with malt wheat flour and soft flaked malted grains for bread & rolls.
Organic Strong Wholemeal	Baker's grade 100% extraction flour - good for bread & rolls.
Organic Strong White	Baker's grade with high protein Canadian wheat in the grist.
White Self-Raising	Top quality fine soft cake flour with added raising agents.
Plain White	Untreated white flour - for pastry, some cakes & normal household use.
Pizza Base	Fine white 'elastic' flour specially for thin base pizza.
French Stick	French wheat makes a flour for crusty French rolls & baguettes.
Pastry Special	A specialist blend of wheat & maize flours, gives a golden finish with little shrinkage.
8 Grain	Special blend of strong white flour, flakes and various seeds for a high fibre product.
Coarse Golden Brown	White flour blended with coarse bran to give a brown flour.
Lily	A general purpose white bread flour, also suitable for puff & savoury pastry.
Dusky Brown	White flour blended with fine bran & ascorbic acid to give a smoother brown flour.
Wholemeal Self-Raising	Wholemeal flour with added raising agents.
Campagrain	Authentic French bread flour, a blend of 5 flours & 4 seeds - ideal for baguettes.
Or T55	A traditional French soft flour specially suited to artisan processes.
Spelt flour	Brown flour, rich in nutrients with a nutty taste, low gluten and organically grown.
Buckwheat	Light brown with a nutty flavour. Used for blinis or mixed with wheat flour.
Barley Flour	Low gluten, gives a darker colour & earthy taste when blended with wheat flour.
Cornflour	Used in baking in combination with wheat flour for shortbread.
Light Rye flour	Some of the bran has been removed - can be mixed with other flours to your taste.
Dark Rye flour	Wholemeal rye flour - can be mixed with other flours to your taste.
Gluten Free White	A white "flour" made without any wheat gluten - suitable for bread.
Gluten Free Brown	A brown "flour" made without any wheat gluten - suitable for bread.
Groats (Oats)	Unflattened kernels with husks removed - used in sausage, haggis & black pudding.
Oatmeal (pinhead)	The oat kernel is cut in half and any floury materiel sieved out.
Oatmeal (medium)	Dried & milled groats.
Oatmeal (fine)	Dried & milled groats.
Quick Oats	Pinhead oatmeal is flaked, steamed and rolled - ideal for porridge.
Jumbo Oats	Groats are steamed and rolled, larger than quick oats - ideal for thick porridge.
Pearl Barley	Used in broth, soup and stews, and can be used in salads.
Supreme Muesli	14 ingredients, including oats, barley, wheat, nuts, dates, figs, sunflower seeds, etc.

 

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