There is a small mill shop situated in the north-east corner of
the mill, up the stone steps. A wide variety of flours and oats are available in sizes from 1 to 25 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 stock of flour or other products. Delivery in the local area can be arranged for large orders.
As well as the flour, the mill has a range of free recipe sheets using the mill products. We also sell dried yeast, biscuits and in the warmer months, a range of ice creams.
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.
Golden Brown White flour blended with coarse bran to give a brown flour.
Multi seed and flake Wheat flour containing poppy and millet seeds, malted rye and barley flakes, and toasted wheat flakes .
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.
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.